Are you looking for a dairy-free alternative to traditional ice cream? Look no further than soy milk ice cream! This creamy and delicious treat is perfect for those who are lactose intolerant or who simply want to try something new. In this article, we will share with you two different soy milk ice cream recipes that are sure to satisfy your sweet tooth. So, let’s get started!
Recipe 1: Vanilla Soy Milk Ice Cream
Ingredients
- 1 cup soy milk
- 1 cup heavy cream (or coconut cream for a vegan option)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine soy milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove from heat and stir in vanilla extract.
- Pour the mixture into a blender and blend until smooth.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for at least 2 hours before serving.
Nutritional Information
Serving Size: 1/2 cup
Calories: 200
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 30mg
Total Carbohydrates: 22g
Dietary Fiber: 0g
Sugars: 21g
Protein: 2g
Cooking Time
Preparation Time: 10 minutes
Cook Time: 10 minutes
Churn Time: 20-25 minutes
Total Time: 2 hours 45 minutes
Equipment
- Medium saucepan
- Blender
- Ice cream maker
Serving Suggestions
This vanilla soy milk ice cream is delicious on its own or topped with fresh fruit, chocolate sauce, or caramel sauce. Serve in a cone or in a bowl.
Variations and Substitutions
This recipe can be customized to your liking by adding different flavors or mix-ins. Here are a few ideas:
- Chocolate Soy Milk Ice Cream: Substitute chocolate soy milk for the vanilla soy milk and add 1/4 cup cocoa powder to the mixture before blending.
- Strawberry Soy Milk Ice Cream: Add 1 cup chopped fresh strawberries to the mixture before blending.
- Maple Soy Milk Ice Cream: Substitute maple syrup for the sugar and add 1/2 teaspoon maple extract to the mixture before blending.
- Coconut Soy Milk Ice Cream: Substitute coconut milk for the heavy cream and add 1/2 teaspoon coconut extract to the mixture before blending.
You can also substitute different types of milk (such as almond milk or cashew milk) for the soy milk if you prefer.
Storage
This soy milk ice cream can be stored in an airtight container in the freezer for up to 1 month. Let it soften at room temperature for a few minutes before serving.
Tips and Notes
- Make sure your ice cream maker bowl is frozen before you start making the ice cream.
- If you don’t have an ice cream maker, you can still make this recipe by pouring the mixture into a shallow container and freezing for 2-3 hours, stirring every 30 minutes until it reaches the desired consistency.
- You can use any type of sugar (such as granulated sugar or coconut sugar) in this recipe.
Frequently Asked Questions
- Is soy milk ice cream vegan?
- Can I use a different type of milk?
- Do I have to use an ice cream maker?
- Can I add mix-ins to this recipe?
It can be! Simply substitute coconut cream for the heavy cream.
Absolutely! Almond milk, cashew milk, or coconut milk would all work well in this recipe.
No, you can still make this recipe without an ice cream maker by following the instructions for making it in a shallow container.
Yes! Try adding chocolate chips, chopped nuts, or fresh fruit to the mixture before churning.
Recipe 2: Chocolate Soy Milk Ice Cream
Ingredients
- 1 1/2 cups soy milk
- 1 1/2 cups heavy cream (or coconut cream for a vegan option)
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine soy milk, heavy cream, sugar, cocoa powder, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove from heat and stir in vanilla extract.
- Pour the mixture into a blender and blend until smooth.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for at least 2 hours before serving.
Nutritional Information
Serving Size: 1/2 cup
Calories: 220
Total Fat: 14g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 35mg
Total Carbohydrates: 23g
Dietary Fiber: 2g
Sugars: 19g
Protein: 2g
Cooking Time
Preparation Time: 10 minutes
Cook Time: 10 minutes
Churn Time: 20-25 minutes
Total Time: 2 hours 45 minutes
Equipment
- Medium saucepan
- Blender
- Ice cream maker
Serving Suggestions
This chocolate soy milk ice cream is delicious on its own or topped with whipped cream, chocolate chips, or chopped nuts. Serve in a cone or in a bowl.
Variations and Substitutions
Here are a few ideas for customizing this recipe:
- Chocolate Peanut Butter Soy Milk Ice Cream: Add 1/4 cup creamy peanut butter to the mixture before blending.
- Chocolate Mint Soy Milk Ice Cream: Add 1/2 teaspoon peppermint extract to the mixture before blending.
- Dark Chocolate Soy Milk Ice Cream: Use dark cocoa powder instead of unsweetened cocoa powder.
- Chocolate Cherry Soy Milk Ice Cream: Add 1 cup chopped fresh cherries to the mixture before blending.
You can also experiment with different types of milk or sweeteners to suit your taste.
Storage
This soy milk ice cream can be stored in an airtight container in the freezer for up to 1 month. Let it soften at room temperature for a few minutes before serving.
Tips and Notes
- If the mixture is too thick to blend in the blender, add a little more soy milk to thin it out.
- For a creamier texture, use all heavy cream instead of a combination of heavy cream and soy milk.
- If you don’t have an ice cream maker, you can still make this recipe without one by following the instructions for making it in a shallow container.
Frequently Asked Questions
- Can I use a different type of milk?
- Can I use a different type of sweetener?
- Do I have to use an ice cream maker?
Yes! Almond milk, cashew milk, or coconut milk would all work well in this recipe.
Yes! Honey, maple syrup, or agave nectar would all work well in this recipe.
No, you can