THE SECRET TO GREAT VEGAN ICE CREAM

Full-fat cows milk and soya milk are made up of similar levels of similar elements: 87% water (cow) vs. 94% (soya), 3-4% fat (cow) vs. 1.5% (soya), 3% protein (cow) vs. 2% protein (soya). Cow’s milk naturally contains various vitamins and soya milk has those added to it.

There are some other elements like minerals but for the purpose of making a vegan ice cream that is just as creamy, smooth and rich in flavour as its dairy-based cousin, we only need to look at the water and fat contents of cow’s and soya milk. Water is the enemy of good ice cream because it makes bigger ice crystals when frozen which makes for a ‘gritty’ texture, which is not something you want. Fat, on the other hand, is your friend as it’s the main carrier of flavour (flavour molecules dissolve better in fat than in water) and also creates a smooth and pleasant mouth feel.

In both water and fat content, cow’s milk naturally has the upper hand (less water, more fat). However, that can be changed by adding plant fat (we use sunflower oil) and by binding water molecules through the use of plant-based gums, like guar, xanthan and locust bean gum.

It’s not the easiest thing in the world, a fact attested to by all the mediocre vegan ice cream on the market, but if you get it right, and we think we did and do, there is absolutely no reason why soya-based vegan ice cream shouldn’t be just as rich, creamy and deep in flavour as a dairy-based one.

So, there you have it;), good vegan ice cream explained. Naturally, we think NEED is the best you can get!