Vegan Vanilla Ice Cream

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

250 g soy cream (soy cream cuisine) for whippin
120 ml soy milk (soy drink) (vanilla soy milk)
50 grams sugar
10 g corn flour
1 pinch (s) salt
2 g locust bean um or uar um

Instructions

Mix the vanilla soy milk, salt, locust bean gum, sugar and corn flour well with a hand blender and heat in a water bath (do not boil) until the sugar has dissolved. Let the mixture cool down. Meanwhile, whip the soy cream. Fold the cooled mass into the soy cream with a whisk. The ice cream is ready after about 30 minutes in the ice machine.
Tip: The ice cream tastes best and is optimally creamy in consistency if it is placed in the refrigerator for about 30 minutes before consumption.
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About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.