Many people who are lactose intolerant or who do not eat dairy for other reasons love ice cream, but are unable to eat it. By using soy milk and tofu, it is easy to make delicious soy ice cream. Soy ice cream is dairy free, does not use refined white sugar and is all natural, yet it tastes like the kind of ice cream you would buy in the shop.
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Things you need
- 474 ml (2 cups) soy milk
- 227 g (8 oz) soy yogurt
- Silken tofu
- 79 ml (1/3 cup) maple syrup
- Fresh fruit
- Food processor
- Ice cream machine
Pre-freeze the bowl of your ice cream maker a day or so before you plan to make soy ice cream. If you fail to chill the ice cream bowl, your soy ice cream mixture may not solidify properly.
Get to know your soy products. Many soy ice cream recipes call for soy yogurt or silken tofu but not both. Choose the ingredient you know how to use or experiment with a combination of each to get a texture you like for ice cream.
Combine 474 ml (2 cups) of soy milk with 227 g (8 oz) of soy yogurt (plain or vanilla works well for ice cream) or a standard-size box of silken tofu in a food processor. Mix until smooth.
Add 79 ml (1/3 cup) of maple syrup to the soy mixture. You can substitute brown rice syrup if you prefer.
Cut or mash up fresh fruit to add flavor and texture to your soy ice cream. Bananas, peaches, blackberries, strawberries or raspberries work well when they are very ripe.
Add the fruit to the food processor if you want a smooth ice cream. If you prefer a chunkier texture, stir the fruit into the mixture by hand.
Turn on your ice cream maker before you add your soy mixture.
Pour the soy mixture into the ice cream maker and close the top securely.
Listen to the ice cream maker as your cue to check on the soy ice cream. If you hear the paddle or motor moving more slowly, the cycle may be almost finished.
Take the soy ice cream when it is finished. If it is too soft for your taste, you can put it in the freezer for a few hours. After several hours, the consistency will have hardened.