Homemade vegan Soy Ice Cream
This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture.
If you don't have an ice cream machine, you can put the finished recipe in the freezer in a plastic bowl, and stir every 15 minutes until it thickens. This is called a semi-fredo.
Ingredients for basic recipe:
1 tetra box firm silken tofu -or- 8 ounces soy yogurt
2 cups soy milk
1/3 cup maple syrup or brown rice syrup
(or a combination)
2 tsp vanilla
Combine all 4 ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and prepare following the manufacturer's instructions.
For various flavors, add:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).
Use your imagination to come up with new flavors!
Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...
This would be especially great as a vegan brownie sunday using our brownie mix, or a vegan ice cream sandwich using one of our cookie mixes, or serve with our rich chocolate cake.
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