in Dessert Recipes

Vegan vanilla ice cream

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Ingredients for 4 servings:

  • 250 g soy cream (Soy Cream Cuisine) for whipping
  • 120 ml soy milk (soy drink) (vanilla soy milk)
  • 50 g sugar
  • 10 g corn flour
  • 1 pinch of salt
  • 2 g locust bean gum or guar gum

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Combine the vanilla soy milk, salt, locust bean gum, sugar, and cornflour in a hand blender and heat in a water bath (do not boil) until the sugar has dissolved. Allow the mixture to cool. Meanwhile, whip the soy cream. Whisk the cooled mixture into the soy cream. After about 30 minutes in the ice cream maker, the ice cream is ready. Tip: The ice cream tastes best and achieves its creamiest consistency if you refrigerate it for about 30 minutes before eating.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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