I finally did it! I successfully made a good vegan ice cream base!

As I’ve been experimenting over the course of this project, a lot of the information I found online and in books seemed to orient around the goal of making a vegan dessert that tasted good – often, a somewhat creamier version of a sorbet. But this was never my goal. I wanted to see if I could make a vegan ice cream that matched my standards for my traditional ice cream recipes: Not just enjoyable to eat, but scoopable right out of the container, with a creamy mouthfeel, and a bit of a “bite” (i.e., doesn’t just melt in your mouth immediately). I blended the following ingredients and heated them to almost-boiling on the stovetop:

  • 340g of Oatly Barista style oat milk (available at Rainbow Grocery)
  • 460g Califia Farms Heavy Whip (available at Rainbow Grocery)
  • 12g soy lecithin (purchased online)
  • 60g NOW brand coconut milk powder (purchased online)
  • 200g sugar
  • 50g corn syrup
  • 50g dehydrated glucose DE42 (purchased online)
  • 25g inulin (purchased online)
  • ¼ tsp. Locust bean gum (purchased online)
  • ⅛ tsp. Guar gum (purchased online)
  • Pinch of salt
  • 1 tsp. Ube extract (Butterfly brand) (purchased online)

It turned out great! I’m not sure how often I’ll make this, but I’m glad to have the option. It was a fun challenge.