3% Fat Oat Milk: This is just my personal favourite plant-based milk to use in my ice cream recipes, but can be substituted with your personal favourite readily. The extra fat content in 3% fat mixtures contributes to the final product, but can easily be replaced by about 10mls of neutral oil per every 500mls of milk you use.

Cocoa Butter: The fatty portion of chocolate. Cocoa butter can be refined or unrefined, with refined being the most common when used in store-bought chocolate. Unrefined cocoa butter, depending on it’s origin, can have an unpleasant taste, so if you can’t find good cocoa butter just substitute with more coconut oil.

Dextrose (D-glucose): A type of sugar with a smaller molecular size then sucrose. The smaller size helps it more readily bind water, meaning we can use less sugar to get ice cream with the texture we desire.

Maltodextrin: A long chain of D-glucose molecules used to thicken the ice cream custard. Will improve the texture somewhat, but isn’t strictly necessary if you can’t find it.

Neutral Oil: An unflavoured cooking oil that is liquid at room temperature. Added purely for textural reasons, can be omitted or replaced with more of another fat. Examples include vegetable oil, canola oil and sunflower oil.

Refined Coconut Oil: Coconut oil can come in refined or unrefined varieties. The key difference is that refined is tasteless and odorless, and thus will not conflict with other flavours in your ice cream. Unrefined is fine for structural and textural purposes. If the coconut oil you have does not specify if it is refined or unrefined, you can assume it’s the latter.

Lecithin: A collection of compounds found in both animal and plant tissue, Lecithin extracted from soy is the most commonly used. An extremely potent water-in-oil emulsifier.

Stabiliser: A food additive used to preserve the emulsion of the ice cream over long periods of time. Also thickens the custard, which helps with the texture. I typically use xanthan gum, but guar gum and locust bean gum are also commonly used. If using guar gum halve the listed quantities.

Sucrose: Plain white sugar. I use “sucrose” rather then just “sugar” to distinguish it from other sugars. Can be hard to find white sugar in the US that hasn’t been modified with animal-derived products, but it is doable. Can be substituted with raw or various brown sugars easily, though naturally the varying quantities of molasses in these will affect the flavour. Seeing as molasses is tasty, though, this can be a good thing.