Total Time
4hrs 5mins
Prep 4 hrs
Cook 5 mins

This is a great frozen treat, especially for people who can't tolerate dairy. It tastes like old-fashioned vanilla ice cream... really! Give it a try! Prep time includes time to chill.


  1. Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
  2. Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.
  3. Add the vanilla extract.
  4. Gently heat the mixture until it thickens.
  5. Let the mixture cool in the refrigerator for 3-4 hours.
  6. Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
  7. Note: I'm not sure exactly how much ice cream this yields, but I made it in my 1 1/2 quart ice cream maker and there was room to spare!
Most Helpful

I've made this ice cream many times and really like it. After experimenting, I have settled on these changes: I use 1 cup white granulated sugar and I don't boil the soymilk. The ice cream comes out exactly the same as the original recipe, but it's easier and quicker (no 3-4 hour wait time).

gracethalia May 08, 2012

I made this for my diabetic, lactose intolerant mother and she really loved it. I only had granulated splenda so I heated it gently with the soymilk to make sure it dissolved (this may have been unnecessary). I used the egg beaters because she has high cholesterol and unsweetened soymilk because of the diabetes.

okinok December 20, 2009

I use this recipe as a base for every flavor,so far i have made butterscotch,peach, strawberry and chocolate all with great results,only takes 25 minutes to make with my cuisinart ice cream maker.Thank you so very much for this recipe. Rita

rpaquette1 August 15, 2009