Reply #110: Vegan Soy Ice Cream....

[Robeson]

...got this recipe at Post Punk Kitchen. Sounds awesome..

Vegan Soy Ice Cream
Submitted by Lee Busch

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...
Equipment:
- 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)

Ingredients
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


Directions
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.

Add-ins:
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...
Reviews (add your own)
jodie wrote on Friday January 28th, 2005 10:22 AM four soybeans
this is a very good base recipe for vegan ice cream. i made it with chocolate soy milk and added 2 mashed bananas and almonds. i think it was the best ice cream i've had. so good.
brittany wrote on Saturday February 26th, 2005 12:46 PM four soybeans
I made this raw by making my own cashew yogurt (a raw yogurt recipe can be found on this site: rawfoodinfo.com) and cashew milk (1 c. of water with 1/3 c. cashews blended and then drained to remove pulp), then experimenting with dates and a little evaporated cane juice as sweeteners. I also seeped 2 bags of green tea in the milk, to make green tea ice cream. This was wonderful. Thank you for a great base for this raw creation.
Koshkat wrote on Saturday March 19th, 2005 06:22 PM three soybeans
Awesome recipe! I have to say the results are quite good. Eventhough I've found an even faster alternative. For the vegan on the go!

*Vegan Ice-Cream on the run*

Blend one part powdered coconut milk (you can find it on Asian supermarkets) and two parts of powdered soy milk. Prepare a heavy tea with less water and an extra tea bag (regular tea works wonders, but you can always use flavored tea... I'd suggest jasmine-scented green tea) and drip slowly over the powdered milks, shake with a fork and stop adding tea when desired consistency is reached. Put on the blender and shake with fork every now and then (or, if you have the ice-cream machine, you can use the same mix.