1 cup fructose, 3 cups thick Soya milk ( instead of mixing 1 part Soya milk powder to 5 parts water, use 4 parts water), 1 ½ to 2 teaspoon pure vanilla, ¼ cup cold pressed oil, pinch of salt. Blend this in a blender, then add ¾ tsp liquid lecithin ( for smoothness ). Blend very well till smooth. Either put it in your electric ice-cream machine or put in freezer compartment until a layer of ice forms on top. Put back in your blender, blend till creamy and put back in freezer. Repeat the blending process 4x in all. VARIATION: for double Dutch chocolate reduce the vanilla to ¼ tsp and add ½ cup cocoa powder or carob powder, 1 ¾ cup fructose, real good pinch of salt, ¼ cup oil, 3 cups soya milk. For pineapple sherbet use 1 cup crushed pineapple, 2 cups Soya milk, 2 Tabs oil, 1/8 cup fructose ¼ tsp vanilla, dash of salt.