Vegan Vanilla Ice Cream

Author

Bass Jansson

Edited

Jul 17, 2026 10:16 AM

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:

- 875g high protein soy milk (Alpro) - 75g oil (peanut, avocado or sunflower) - 30g coconut oil - 10g vanilla extract - 130g sugar - 60g dextrose - 40g inulin - 30g trehalose - 4g lecithin (soy or sunflower) - 1.25g salt - 1.25g guar gum

Very tasty, like custard my GF said, the coconut oil really makes it very delicious. Although, this version has a glossy and crumbly look. The coconut fat separated. Idea is to add cornstarch to it to make it more stable and mat looking.

Next up:

• 680g high protein soy milk (Alpro)
• 60g oil (peanut, avocado or sunflower)
• 25g coconut oil
• 8g vanilla extract
• 104g sugar
• 48g dextrose
• 35g inulin
• 24g trehalose
• 10g cornstarch
• 3.8g lecithin (soy or sunflower)
• 1g salt
• 0.8g LBG (locust bean gum)
• 0.4g guar gum