Soy Ice Cream
Vegan Soy Ice Cream Recipe with Silken Tofu, Soy Milk, Maple Syrup, and Vanilla
Vegan dietIntroduction
Soy ice cream is a delicious and creamy dairy-free alternative to traditional ice cream. Made with soy yogurt, soy milk, brown rice syrup, and vanilla, this recipe is perfect for those who are lactose intolerant or following a vegan diet.
History
Soy ice cream has been enjoyed in various cultures for centuries, with soy milk being a staple ingredient in many Asian cuisines. The idea of using soy as a base for ice cream likely originated from the desire to create a dairy-free alternative for those who are unable to consume traditional dairy products.
Ingredients
- 1 tetra box of firm silken tofu or 8 oz (227 g) of soy yogurt
- 2 cups of soy milk
- 0.33 cup of maple syrup or brown rice syrup (or a combination)
- 2 tsp of vanilla
How to prepare
- Combine all four ingredients in a blender or food processor and blend until thoroughly combined and smooth.
- Blend in any desired flavoring ingredients (see below).
- Pour the mixture into your ice cream machine and prepare following the manufacturer's instructions.
For various flavors
- For banana soy ice cream, blend in two ripe bananas.
- For strawberry soy ice cream, blend in 12-16 frozen and partially thawed strawberries.
- For ginger soy ice cream, add either 0.25 cup of preserved ginger or 1 to 2 inches of grated fresh ginger (for preserved ginger, add it to the food processor so it gets ground up).
- Use your imagination to come up with new flavors!
- Flavored liqueurs or syrups are a great way to add punch. Try crème de menthe and chocolate chips, or coffee liqueur, or instant coffee powder.
- This would be especially great as a vegan brownie sundae using our brownie mix, or a vegan ice cream sandwich using one of our cookie mixes, or serve it with our rich chocolate cake.
Variations
- Experiment with different fruits, nuts, and flavorings to create unique variations of soy ice cream.
Cooking Tips & Tricks
Make sure to use firm soy yogurt for a creamy texture.
- Partially thaw frozen strawberries before blending them into the mixture for a smoother consistency.
- Experiment with different flavor combinations to create unique and delicious variations of soy ice cream.
Serving Suggestions
Serve soy ice cream in a bowl or cone, topped with fresh fruit, nuts, or chocolate sauce.
Cooking Techniques
Blend all ingredients together in a blender or food processor before churning in an ice cream machine.
Ingredient Substitutions
You can substitute agave nectar or maple syrup for brown rice syrup in this recipe.
Make Ahead Tips
Prepare the soy ice cream mixture ahead of time and store it in the refrigerator until ready to churn.
Presentation Ideas
Serve soy ice cream in a decorative bowl or cone, garnished with fresh mint leaves or a sprinkle of cinnamon.
Pairing Recommendations
Pair soy ice cream with a slice of vegan cake or a warm fruit crisp for a delicious dessert combination.
Storage and Reheating Instructions
Store leftover soy ice cream in an airtight container in the freezer for up to one week. Allow it to soften slightly at room temperature before serving.
Nutrition Information
Calories per serving
Calories: 200 per serving
Carbohydrates
Carbohydrates: 25g per serving
Fats
Total Fat: 5g per serving
Proteins
Protein: 8g per serving
Vitamins and minerals
Soy ice cream is a good source of calcium, vitamin D, and potassium.
Alergens
Contains soy
Summary
Soy ice cream is a nutritious and delicious dessert option for those looking to avoid dairy products.
Summary
Soy ice cream is a creamy and delicious dairy-free dessert option that is perfect for those with lactose intolerance or following a vegan diet. Experiment with different flavors and toppings to create your own unique variations of this tasty treat.
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for Soy Ice Cream. It was a hot summer day, and I was searching through an old recipe book that had been passed down to me from my own grandmother. As I flipped through the pages, my eyes landed on a handwritten note tucked away in the corner of the book. It was a simple recipe for Soy Ice Cream, written in faded ink and accompanied by a note that read, "To my dear friend, with love and blessings."
I had never heard of Soy Ice Cream before, and I was intrigued by the idea of making a delicious frozen treat using soy milk. I had always been a fan of experimenting in the kitchen and trying out new recipes, so I decided to give it a try.
I gathered all the ingredients listed in the recipe - soy milk, sugar, vanilla extract, and a pinch of salt. I followed the instructions carefully, mixing the soy milk and sugar together in a saucepan over low heat until the sugar had dissolved. I added a splash of vanilla extract and a pinch of salt, stirring the mixture until it was smooth and well combined.
Once the mixture had cooled, I poured it into an ice cream maker and let it churn away, eagerly waiting for the magic to happen. As the ice cream maker whirred and hummed, I could already imagine the creamy, sweet taste of the soy ice cream that would soon be ready to enjoy.
When the ice cream maker finally stopped, I opened it up to reveal a beautiful, soft serve ice cream that looked absolutely irresistible. I scooped some into a bowl and took a cautious bite, savoring the creamy texture and the subtle sweetness of the soy milk. It was unlike any ice cream I had ever tasted before - light, refreshing, and utterly delicious.
I couldn't wait to share my discovery with my family and friends. I served them each a generous scoop of the Soy Ice Cream, watching their faces light up with delight as they took their first bites. The compliments and praise that followed made my heart swell with pride, knowing that I had stumbled upon a hidden gem of a recipe that would surely become a family favorite.
As I continued to make Soy Ice Cream throughout the summer, I found myself reflecting on the origins of the recipe and the mysterious note that had accompanied it. Who was the dear friend who had shared this recipe with such love and blessings? What was the story behind this simple yet extraordinary creation?
I decided to do some research and delve deeper into the history of Soy Ice Cream. I discovered that soy milk had been used as a dairy alternative in many cultures for centuries, particularly in East Asia where it was a staple in traditional cuisine. Soy Ice Cream had originated in Japan, where it was known as "Tofu Ice Cream" and was a popular dessert among those who preferred a lighter, plant-based treat.
Armed with this newfound knowledge, I felt even more connected to the recipe and the tradition behind it. I continued to make Soy Ice Cream with a sense of reverence and gratitude, honoring the legacy of the dear friend who had shared this recipe with me so many years ago.
As the years passed, I shared the recipe for Soy Ice Cream with my own grandchildren, passing down the tradition and the story behind it. I watched as they took their first bites of the creamy, sweet treat, their faces lighting up with the same delight and wonder that I had experienced so many years ago.
And so, the recipe for Soy Ice Cream became a cherished part of our family's culinary heritage, a reminder of the power of curiosity and the joy of discovery. I will always be grateful for the mystery and magic that led me to this delicious creation, and for the dear friend who shared it with love and blessings.