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Serves 4

Preparation time: 15 minutes

Churning time: 18 minutes


  • 450g coconut heavy whipping cream
  • 480g ripple half and half cream
  • 30g vanilla extract
  • 1 teaspoon vanilla paste
  • 170g Turbinado sugar in the raw
  • 12g soy protein isolate
  • 1 drop yellow food coloring


  1. In a large microwave-safe bowl, combine 450g coconut heavy whipping cream and 480g ripple half and half. Microwave the liquid ingredients in the bowl for 45 seconds.
  1. Weigh and sift out 12 g of soy protein isolates powder. Slowly whisk in 170g of Turbinado sugar and 12 g of soy protein isolates into a bowl of liquid ingredients until completely mixed.
  1. Combine 30 g of vanilla extract and 1 tsp vanilla paste into a small bowl. Whisk small bowl of vanilla and vanilla paste into a large bowl with other ingredients until mixed.
  1. Pour mixture from the large bowl into a metal bowl, then place into an ice bath to chill until the mixture is cooled to 32 degrees Fahrenheit. After the mixture has chilled to 32 degrees Fahrenheit, place in ice cream churner for 18 minutes.
  1. After mixture has become ice cream, place in multiple pint containers and cover with saran wrap before putting the lid on, then place into freezer for temporary ripening.
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