Vegan Vanilla Ice Cream

Author

Bass Jansson

Edited

Jun 20, 2026 11:19 PM

For 1kg of ice cream:

• 722.5g high protein soy milk (Alpro)
• 70g oil (peanut, avocado or sunflower)
• 7.5g vanilla extract
• 100g sugar
• 60g dextrose
• 36g inulin
• 2.5g lecithin (soy or sunflower)
• 1g salt
• 0.5g guar gum

Directions:

1. First mix dry ingredients properly with a whisk.
2. Add wet ingredients, mix and blend with an immersion blender.
3. Churn in an ice cream machine.

Trying a bit different:

• 710g high protein soy milk (Alpro)
• 80g oil (peanut, avocado or sunflower)
• 7.25g vanilla extract
• 120g sugar
• 38g dextrose
• 32g inulin
• 8.5g trehalose
• 2.5g lecithin (soy or sunflower)
• 1g salt
• 0.75g guar gum

This version has more fat, should be sweeter, and has less dextrose, which want to try and minimize.

It seems creamier, but still icy and quite on the sweet side.

Next one up:

- 700g high protein soy milk (Alpro) - 80g oil (peanut, avocado or sunflower) - 5g vanilla extract - 110g sugar - 50g dextrose - 40g inulin - 10g trehalose - 3g lecithin (soy or sunflower) - 1g salt - 1g guar gum