Vanilla Soy Ice Cream
Indulge in the creamy, dairy-free delight of Vanilla Soy Ice Cream, a perfect treat for vegans and anyone seeking a lighter dessert option! Made with a luscious blend of soy milk and soy creamer, this recipe delivers a smooth, velvety texture while being completely plant-based. Flavored with pure vanilla extract and sweetened to perfection, it offers a classic, timeless taste that's sure to satisfy your sweet tooth. A touch of cornstarch ensures the ideal consistency without the need for heavy cream, making it a wholesome alternative to traditional ice cream. With just 10 minutes of prep time and a simple churning process, this easy homemade recipe is a must-try for cooling off on warm days. Serve it plain for a minimalist dessert or dress it up with your favorite toppings and sauces for an indulgent twist! Perfect for showcasing keywords like "vegan vanilla ice cream," "dairy-free dessert," and "easy plant-based recipes," this frozen treat will surely become a go-to favorite.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 480 ml Soy milk
- 240 ml Soy creamer
- 150 g Granulated sugar
- 2 tsp Vanilla extract
- 2 tbsp Cornstarch
- 3 tbsp Water
- 1 pinch Pinch of salt
Instructions
In a medium saucepan, combine the soy milk, soy creamer, granulated sugar, and a pinch of salt. Heat the mixture over medium heat, stirring frequently, until the sugar dissolves and the mixture is warm (but not boiling).
In a small bowl, mix the cornstarch with water to create a smooth slurry. Add this slurry to the saucepan while stirring continuously.
Continue cooking the mixture over medium heat, stirring constantly, until it thickens slightly, about 5-7 minutes. The consistency should resemble heavy cream. Remove from heat.
Stir in the vanilla extract and allow the mixture to cool to room temperature.
Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight, ensuring it is well-chilled.
Pour the chilled mixture into an ice cream maker and follow the manufacturer's instructions to churn it into ice cream. This typically takes about 20-25 minutes.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and serve your homemade Vanilla Soy Ice Cream with your favorite toppings or enjoy it plain.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 26.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
