Community Pick
Vanilla Soy Ice Cream
"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."
photo by Bonnie G #2
- Ready In:
- 4hrs 5mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 cup powdered sugar
- 4 egg yolks (or 1/2 cup egg beaters)
- 1 teaspoon cornstarch
- 2 cups soymilk
- 1 teaspoon vanilla extract
directions
- Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
- Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.
- Add the vanilla extract.
- Gently heat the mixture until it thickens.
- Let the mixture cool in the refrigerator for 3-4 hours.
- Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
- 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!
Questions & Replies
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Reviews
-
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). -
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. -
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 -
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 :-) -
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.
see 23 more reviews
Tweaks
-
1/4 cup natural peanut butter Subbed powdered erythritol and splenda for the sugar -
This is a great recipe for my daughter who is dairy and gluten intolerant as well as having Candida, so there is quite a lot she can't have! She loves the taste and is rapt that she can have icecream again! I used Stevia instead of sugar and not having an icecream maker put the mix in the freezer and whisked it up well when it was partly frozen, then repeated this several times. Thankyou!!
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
