Vegan vanilla ice cream/sorbet has become somewhat of a white whale for me. This ice cream is an attempt at a base with which to build a vegan vanilla. Recipe adapted from a Modernist Pantry recipe.
| I1: | 🥛 | 3 cups extra creamy oatmilk |
|---|---|---|
| I2: | 🍬 | 176 grams sugar |
| I3: | 🛢️ | ¼ cup sunflower seed oil |
| I4: | 🧂 | ¼ tsp salt |
| I5: | 🥛 | 1 tsp perfect ice cream |
| Step 1: | Blend |
|---|---|
| ↖ | I1: 🥛 3 cups extra creamy oatmilk |
| ↖ | I2: 🍬 176 grams sugar |
| ↖ | I3: 🛢️ ¼ cup sunflower seed oil |
| ↖ | I4: 🧂 ¼ tsp salt |
| Step 2: | Heat on stove to 185 |
| Step 3: | Blend on low for 2 minutes |
| Step 4: | Blend |
| ↖ | I5: 🥛 1 tsp perfect ice cream |
| Step 5: | Churn |
This is what I remember using, although it may not be 100% accurate. The result is good enough to use as a baseline for the next iteration.
Vegan vanilla ice cream/sorbet has become somewhat of a white whale for me. This ice cream is an attempt at a base with which to build a vegan vanilla. Recipe adapted from a [Modernist Pantry recipe](https://blog.modernistpantry.com/recipes/non-dairy-banana-split/). ## Variant 1 (3/22/24) I1: 3 cups extra creamy oatmilk I2: 176 grams sugar I3: ¼ cup sunflower seed oil I4: ¼ tsp salt I5: 1 tsp perfect ice cream I(1-4) O1: Blend O2: Heat on stove to 185 O3: Blend on low for 2 minutes I5 O4: Blend O5: Churn ### Notes This is what I remember using, although it may not be 100% accurate. The result is good enough to use as a baseline for the next iteration.