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 unflavored unsweetened soymilk |
|---|---|---|
| I2: | 🍬 | ⅔ cup sugar |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | ¼ tsp vanilla |
| I5: | 🥛 | 1 tsp perfect ice cream |
| I6: | 🛢️ | ½ cup sunflower seed oil |
| Step 1: | Blend |
|---|---|
| ↖ | I1: 🥛 3 cups unflavored unsweetened soymilk |
| ↖ | I2: 🍬 ⅔ cup sugar |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 ¼ tsp vanilla |
| ↖ | I5: 🥛 1 tsp perfect ice cream |
| Step 2: | Heat to 185 |
| Step 3: | Blend on low for 2 minutes |
| Step 4: | Blend |
| ↖ | I6: 🛢️ ½ cup sunflower seed oil |
| Step 5: | Churn |
Tasted nice out of the blender. We’ll see how it churns and sets.
| I1: | 🥛 | 3 cups unflavored unsweetened soymilk |
|---|---|---|
| I2: | 🍬 | ⅔ cup sugar |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | ¼ tsp vanilla |
| I5: | 🥛 | ½ tsp perfect ice cream |
| I6: | 🛢️ | ½ cup sunflower seed oil |
| Step 1: | Blend |
|---|---|
| ↖ | I1: 🥛 3 cups unflavored unsweetened soymilk |
| ↖ | I2: 🍬 ⅔ cup sugar |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 ¼ tsp vanilla |
| ↖ | I5: 🥛 ½ tsp perfect ice cream |
| Step 2: | Heat to 185 |
| Step 3: | Blend on low for 2 minutes |
| Step 4: | Blend |
| ↖ | I6: 🛢️ ½ cup sunflower seed oil |
| Step 5: | Churn |
Favorable review. Less “chewy” than V1. This may be the new base to fork for new vegan vanilla recipes.
| I1: | 🥛 | 3 cups unflavored unsweetened soymilk |
|---|---|---|
| I2: | 🍬 | ⅔ cup sugar |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | ¼ tsp vanilla |
| I5: | 🥛 | ¼ tsp perfect ice cream |
| I6: | 🛢️ | ½ cup sunflower seed oil |
| Step 1: | Blend |
|---|---|
| ↖ | I1: 🥛 3 cups unflavored unsweetened soymilk |
| ↖ | I2: 🍬 ⅔ cup sugar |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 ¼ tsp vanilla |
| ↖ | I5: 🥛 ¼ tsp perfect ice cream |
| Step 2: | Heat to 185 |
| Step 3: | Blend on low for 2 minutes |
| Step 4: | Blend |
| ↖ | I6: 🛢️ ½ cup sunflower seed oil |
| Step 5: | Churn |
Unfavorable review. Too icy.
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 (4/2/24) I1: 3 cups unflavored unsweetened soymilk I2: ⅔ cup sugar I3: ¼ tsp salt I4: ¼ tsp vanilla I5: 1 tsp perfect ice cream I6: ½ cup sunflower seed oil I(1-5) O1: Blend O2: Heat to 185 O3: Blend on low for 2 minutes I6 O4: Blend O5: Churn ### Notes Tasted nice out of the blender. We’ll see how it churns and sets. ## Variant 2 (4/3/24) I1: 3 cups unflavored unsweetened soymilk I2: ⅔ cup sugar I3: ¼ tsp salt I4: ¼ tsp vanilla I5: ½ tsp perfect ice cream I6: ½ cup sunflower seed oil I(1-5) O1: Blend O2: Heat to 185 O3: Blend on low for 2 minutes I6 O4: Blend O5: Churn ### Result Favorable review. Less “chewy” than V1. This may be the new base to fork for new vegan vanilla recipes. ## Variant 3 (4/5/24) I1: 3 cups unflavored unsweetened soymilk I2: ⅔ cup sugar I3: ¼ tsp salt I4: ¼ tsp vanilla I5: ¼ tsp perfect ice cream I6: ½ cup sunflower seed oil I(1-5) O1: Blend O2: Heat to 185 O3: Blend on low for 2 minutes I6 O4: Blend O5: Churn ### Result Unfavorable review. Too icy.