Sugar-Free Vegan Ice Cream Recipe

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Fancy Quenelle Smooth and Creamy Vegan Ice Cream Recipe

I've been trying for a little while to come up with a good vegan version of ice cream.

After a few okay attempts to create sugar-free and dairy-free homemade vegan ice cream, I have finally hit upon the perfect way to do it, thanks to a little research on reddit.

It's actually fairly simple, but it does require two special ingredients. More on that later. 

The most important step is to get an ice cream machine. The first one I tried was pretty cheap and did not work out well at all. I won't name names. However, having learned from that experience I was more careful with my next purchase. I went for a reliable brand and a smaller unit. The pint size unit not only lowered the cost, but also meant there were no leftovers. Homemade ice cream does not save well.

You can save leftovers, but they would need to be completely thawed in the fridge and then rechurned. So I reccommend making only as much as you want to eat in one sitting. 

A better method for making multiple servings would be to make several servings of the base ahead of time, save it in the fridge and churn each serving as wanted.  

Moving on to the actual process...

I'm not being comspensated in any way to write this, but I will tell you that the Cuisinart one pint wonder is what I chose the second time around. It's low cost is great and it also works exactly as expected when following the manufacturer's directions.  

As for the secret ingredients... they are xanthan gum and soy protein isolate. They are what make the magic happen. They keep the ice crystals from forming, help with thickeness and with creaminess. 

Ingredients
1/2 block medium tofu, drained
1 cup original flavor almond milk
1/3 cup allulose
1/3 cup sucralose
1/4 tsp xanthan gum
2 Tbls soy protein isolate
2 Tbls canola oil
1 Tbl cake batter flavor
1 tsp vanilla extract
1 tsp salt
Your favorite mix ins

I like the combination of two different sugar substitutes because it's a better balance of sweetness. Also because allulose is technically a real sugar (which acts differently in the body than does sucrose) but has regular sugar's ability to help keep ice crystals from forming. 

I also prefer cake batter flavor combined with vanilla extract because it's stronger. With it you don't get any tofu flavor in the finished product. 

Instructions
Puree everything in a blender until fully smooth and emulsified.  The viscosity should be like that of unbaked custard.  See photo. 

Vegan Ice Base prior to churning

Honestly, I could eat it just like this, without churning it. It's pretty delicious. 

Remove to a 2 cup covered freezer safe container and save in the refrigerator overnight. 

Also put your bowl for your ice cream machine into the freezer at least 24 hrs ahead of churning. 

The next day, turn on the ice cream machine. Make sure it is churning before you add your mix. Then slowly pour it in. 

15-20 minutes later you'll have fluffy soft serve style vegan ice cream. You can then stir in your mix-ins. 

If you want it firmer you'll have to let it rest in the freezer for an hour or two more. You can speed up this process a little by using a glassware freezer safe container and also chilling that in the freezer 24 hrs ahead of time. 

Enjoy!

The almond milk does add a little bit of sugar. You could use unsweetened and up your sugar substitutes a little. 

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