Total Time
24hrs 20mins
Prep 20 mins
Cook 24 hrs

Original Recipe from: http://veganicecream.blogspot.com/ To be served with: Cherry Banana Bread and Chocolate Sauce Notes on ingredients: Silk Coffee Creamer is soy creamer. Regular coffee creamer is not. Soy milk yields the best ice cream, coconut milk is a very close second. Rice milk requires a little more patience.

Ingredients Nutrition

Directions

  1. Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot or cornstarch and set aside.
  2. Mix the soy creamer, soy milk, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
  3. Stir in vanilla extract.
  4. Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.

Reviews

(1)
Most Helpful

Got together with a couple of friends of mine who're really into using their ice cream maker, & followed your recipe right on down! We all thought this was a great tasting frozen dessert, not quite like the real thing, but close enough that we were unconcerned! And topped with a homemade cranberry-applesauce mix, we were thoroughly satisfied! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Sydney Mike October 18, 2011

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