Dairy-Free Ice Cream That Actually Tastes Creamy

Everyone has a story about terrible vegan ice cream: icy, thin, or weirdly gummy. The failures all trace to one thing — dairy fat has a unique melting curve that plant fats don't naturally match.

The coconut + pea protein trick

Coconut fat is the closest plant fat to milk fat in how it crystallizes when frozen. But fat alone isn't enough: dairy proteins also hold air and water in place. That's the job pea protein does in a well-built vegan base. Our vegan powder pairs the two in balance.

Making it at home

1. Whip the powder with cold water — or oat milk for extra body — for 3–4 minutes (2.5 L per full 1 kg pack).
2. Freeze at least 6 hours in a shallow container.
3. Rest 5–10 minutes at room temperature before scooping.

Coconut-based ice creams flatter mango, raspberry, dark chocolate, and anything caramelized. Our vegan salted caramel sauce was made for this pairing.