Mar 31, 2009 11:41 PM GMT
[b]Vegan Soy Ice Cream[/b]
prep time: 5-10 minutes | cooking time: 25 minutes freezing time | makes 3 cups of vegan ice cream
This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture.
It was developed by the head chef at Goodbaker Gourmet, where we make the world's best organic vegan baking mixes. We wanted something to enjoy with our vegan cake and cookie mixes...
- Blender or food processor
- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla
Combine all 4 main 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 freeze following the manufacturer's instructions.
For various flavors, add to the food processor:
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 Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener.
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...