The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dispersed in an aqueous phase, any fibres contained in the aqueous phase are separated and the lupin protein is separated from the aqueous phase in order to obtain the protein ingredient. The invention is characterised in that for the protein extraction step a pH value of 6.ltoreq.pH<7 is set for the aqueous phase. The invention also relates to a preferably pure vegetable ice cream containing the protein ingredient obtained from lupins. The ice cream has a texture in the mouth that is comparable to that of conventional ice cream and that in part surpasses the quality criteria of the latter in terms of sensitivity to cold and creamy texture.