Vanilla and egg-free ice cream


For 1 l of ice cream

  • 10 cl of thick aquafaba
  • 40 cl of soy cream
  • 150 g of icing sugar
  • 1/2 teaspoon vanilla powder (or the seeds of a vanilla pod)
  • 10 cl of neutral oil


  1. Beat the aquafaba until stiff in a large salad bowl with an electric mixer at full power. When it reaches the famous bird’s beak texture, it is ready.

  2. Mix in a blender or in a salad bowl, with a whisk, the cream with the sugar, vanilla and oil.

  3. Slowly pour into the snowed aquafaba with the whisk at very slow speed to mix.

  4. Pour into a container and place in the freezer for at least 6 hours. Enjoy within ten days.

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