Vegan Soy Ice Cream
Submitted by Lee Busch
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| prep time: 5-10 minutes | cooking time: 25 minutes freezing time | makes 3 cups of vegan ice cream |
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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... |
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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... |
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Reviews (add your own)
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| jodie wrote on Friday January 28th, 2005 10:22 AM |
 four soybeans |
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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. |
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| brittany wrote on Saturday February 26th, 2005 12:46 PM |
four soybeans |
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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. |
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| Koshkat wrote on Saturday March 19th, 2005 06:22 PM |
 three soybeans |
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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. |
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| victoria wrote on Tuesday March 22nd, 2005 09:26 PM |
four soybeans |
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Great recipe. We used the strawberry version with maple syrup for a 6th Grade science demo using liquid nitrogen and a hand mixer to frrreeeeze the ice cream. One of the children could not have milk products, and the rest of the class loved it too. I don't know how it would work using a regular freezer, but with the liquid nitrogen, it froze much faster than regular cream-based ice cream. Thanks for saving the day with this tasty recipe. |
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| RUTH wrote on Sunday June 19th, 2005 09:15 PM |
four soybeans |
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THIS IS A WINNING RECIPE. I ADDED CLOSE TO THE END OF THE CICLE 2 BROKEN GRAHAM CRACKERS AND 2 SPOONS OF CARAMEL SYRUP. A WINNER!
ANOTHER COMBINATION - ADDING 1/2 CUP OF RAISINS SOAKED WITH RUM OVERNIGHT! AWESOME! THANKS FOR THE RECIPE! |
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| l.a.i.n wrote on Saturday July 09th, 2005 01:49 PM |
three soybeans |
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maybe i'm stupid -- what's a tetra box of tofu? i'd like to try making this soon, though, with all the rave reviews.
the vacuum pack kind! - Isa |
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| Kaitlin wrote on Monday July 25th, 2005 04:44 PM |
 two and a half soybeans |
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When my family and I tried this recipie it wasnt very good. It just tasted like tofu. I dont but mabe it would be better with the soy yogurt. I'll have to try it again sometime! |
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| Jen wrote on Tuesday August 16th, 2005 11:52 PM |
three soybeans |
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I combined this recipe with another recipe I had for tofu ice cream. In all, I used one box Mori-Nu silken tofu, 3/4 c. vegan sugar, instead of the maple syrup (simmered for about 5 min. with 1/4 c. water), 2TBSP. vanilla, 2 c. vegan choc. chips melted, 1/2 tsp. salt and 1 1/2 c. chocolate Silk soymilk. I put it all into a blender and whipped it. Then, right before freezing, I added about 2 TBSP mild veg. oil. This tastes awesome...and it's easy. It does, however, seem to take a while to freeze...so make it the night before you want to eat it. |
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| Tom Boutell wrote on Monday September 12th, 2005 03:02 PM |
four soybeans |
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Really excellent for something not made with the resources of a commercial kitchen! |
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| Vester wrote on Friday May 05th, 2006 01:51 PM |
 three and a half soybeans |
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I added carob powder. Worked. |
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