Difference between revisions of "Soy Ice Cream"
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* 2 tsp [[vanilla]] | * 2 tsp [[vanilla]] | ||
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# Combine all 4 ingredients in a blender or food processor and blend until thoroughly combined and smooth. | # 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). | # Blend in any desired flavoring ingredients (see below). | ||
Latest revision as of 08:29, 14 July 2012
Prep Time:
Cook time:
Serves:
Description
Write a description of your recipe here. If you don't have one, you can delete this section.
Ingredients
- 1 tetra box firm silken tofu -or- 8 ounces soy yogurt
- 2 cups soy milk
- ⅓ cup maple syrup or brown rice syrup (or a combination)
- 2 tsp vanilla
Procedures
- 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
- 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 ¼ 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 liqueurs or syrups are a great way to add punch. Try crème 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.
