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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).

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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.

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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

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rpaquette1 August 15, 2009

This was by far the best soy ice cream I've ever had!!! It tasted closer to the real thing than any other I've tried. I had a root beer float for the first time in years...and it was DELICIOUS!!! Thanks A MILLION for posting and keep posting any other dairy-free gems you have! Note: I have experimented with this some now, and have used Vitasoy's Rich Chocolate soy milk and added 2 Tbsp of cocoa powder for a chocolate ice cream you could swear was a Wendy's frosty :-)

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piranhabriana August 01, 2007

Truly outstanding and EASY! Also, we've done some variations using this recipe as a base (banana, peanut butter, carmel, strawberry, etc.) and they have all been fantastic - even according to the one member of our family who DOES eat dairy.

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I Love Figs! July 23, 2007

It tasted really nice, however I felt like adding more to it. I mixed everything together minus the vanilla, and brought the mixture up to 160 degrees, stirring constantly. This recipe does not need to be THICK, it just needs to be COOKED. I took the pot off the heat, and transferred the mixture to a separate container to cool. Then, I added *one* drop of red food coloring, and the vanilla. I did not chill the mixture, I just waited until it wasn't hot. It took about 30 minutes to chill in my ice cream maker to a soft serve consistency. Lastly, I squeezed the juice from two oranges, and added this to the mixture. The ending result? A delicious orange creamsicle soy ice cream. Wonderful!!

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nataree January 22, 2013

This has a very nice texture and is quite tasty. It's so nice to have finally found an ice cream recipe that is well suited to soy milk. I'm eager to try it with almond milk. Thanks so much.

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tednjoc August 13, 2011

Both of us are lactose intolerant so I hunted for an ice cream recipe and here it is!! My husband has made both vanilla and chocolate many times. Oh my! The chocolate reminds me of my favorite cold treat, fudgesicles! He uses three tablespoons dark cocoa. We have served this for company and they cannot believe that it is soy based. Thank you Kree!!

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Prairie Faye July 22, 2010

This was AMAZING! It makes about 1 pint. We added dairy free chocolate chips and it was fantastic. I am so happy that I can finally make ice cream for my dairy allergic son. Thank you, Thank you!

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Catchin'Zs December 29, 2008

This ice cream is wonderful! I used the egg beaters and 1/2 splenda, 1/2 powdered sugar. It was great in my smoothies. Really a great recipe!

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Jackie in Atlanta, GA September 25, 2007
Vanilla Soy Ice Cream