Soy Ice Cream

The weather on the east coast is ridiculously hot this week. We have reached 90 degrees for the last few days. This type of weather brings thoughts of ice cream to mind for many of us that are young at heart. The soy ice cream below is a staple at our house in hot weather. The orange and vanilla flavor is a particular favorite. I hope you enjoy it as much as we do.

Soy Milk Ice Cream
makes 6 servings

Ingredients:

3 cups soymilk
½ cup of agave or ¾ cup of granulated sugar
2 tablespoons of arrowroot
1 teaspoon of vanilla extract

Directions:

Mix ¼ cup of the soy milk with the 2 tablespoons of arrowroot and set aside. It is important to thoroughly mix the arrowroot with the soy milk to avoid clumps in your ice cream.

Whisk the soymilk and agave (or sugar) together in a saucepan. When the mixture has just started to bubble (reached approximately 185 degrees), take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will continue to thicken as it cools). Note: according to Harold McGee arrowroot gels best between 140 and 170 degrees. To expedite the cooling drop the pot into an ice bath and continue to whisk as the mixture cools. Stir in vanilla extract once the mixture has thoroughly cooled.

Set the ice cream mixture into the refrigerator to thoroughly chill before being placed in the ice cream maker. Freeze ice cream mixture according to your ice cream maker’s instructions. In the last five minutes of freezing, drop in the individually frozen pieces of cookie dough or other additives into the ice cream maker.

Variations:

Chocolate: mix 2 Tablespoons of cocoa powder into the soymilk to make chocolate ice cream.

Orange and Vanilla (pictured above): add 1 vanilla pod (scraped) and 1 teaspoon of orange extract to the soymilk for orange vanilla ice cream.

Cookie Dough: While the ice cream mixture is cooling, drop small bite size lumps of cookie dough (totaling approximately ¾ cup, onto a cookie sheet covered with parchment or silpat. Place the cookie sheet in the freezer to freeze the cookie dough. Freeze ice cream mixture according to your ice cream maker’s instructions. In the last few minutes of freezing, drop in the individually frozen pieces of cookie dough.

Peanut Butter: mix ¾ cup of natural peanut butter with a couple tablespoons of confectioners sugar until it is thicken enough to hold its shape. Drop lumps of sweetened peanut butter onto a cookie sheet covered with parchment or silpat. Place the cookie sheet in the freezer to freeze the cookie dough. Freeze ice cream mixture according to your ice cream maker’s instructions. In the last few minutes of freezing, drop in the individually frozen pieces of cookie dough.

Nutritional Information (for vanilla):

Amount Per Serving
Calories - 96.19
Calories From Fat (20%) -19.56

Total Fat - 2.17g
Saturated Fat - 0.25g
Cholesterol - 0mg
Sodium - 66mg
Potassium - 180.27mg
Total Carbohydrates - 14.62g
Fiber - 2.67g
Sugar - 5.66g
Protein - 4.13g