RCI-DS.002.0167.001
Soy Ice Cream
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Prep10 min
Cook0 min
Total10 min
Servings4
Difficultybeginner
Ingredients
- tetra box firm silken tofu -or- 8 ounces soy yogurt1 unit
- 2 cups
- ⅓ cup
- 2 tsp
Method
1
Open the tetra box of firm silken tofu and transfer it to a blender, or measure out 8 ounces of soy yogurt into the blender.
2
Pour 2 cups of soy milk into the blender with the tofu or yogurt.
3
Add ⅓ cup of maple syrup, brown rice syrup, or a combination of both to the blender.
4
Add 2 teaspoons of vanilla to the blender.
5
Blend on high speed for 2–3 minutes until the mixture is completely smooth and creamy with no lumps.
3 minutes
6
If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions, typically 20–25 minutes, until it reaches soft-serve consistency.
25 minutes
7
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm, or serve immediately as soft-serve.