More vegan ice cream

More experiments with vegan ice cream. I've switched over to stevia completely now (no more added sugar in any of these ice creams). I use the liquid, and usually add about four - five syringes.

Mostly I'm working with different stabilizers to get a better texture. I find silken tofu makes for a nice fluffy texture, but it's not as creamy when it's well-frozen (although the best things about guar gum and silken tofu is that you don't have to heat them).

I haven't done much with guar gum yet, but it produces a slightly chewier texture. I plan to pick up some xantham gum and combine them.


Sour cherry with an silken tofu base. Nice fluffy look! But it's not very creamy when it's well-frozen.

Sour cherry with a guar gum base (more sour cherry concentrate with frozen cherries blended into this version.

Espresso and cognac with an arrowroot base.

Sour cherry and cognac with a silken tofu base.

Mint chocolate chip with an arrowroot base.

Peanut butter and chocolate with an arrowroot base.