SOY ICE CREAM

[Guest guest]

Laura, I make ice soy in my ice cream maker all the time. I can't afford

the high prices for the Soy Dream that my kids like (we use at least one and

a half containers for the seven of us each time we use Soy Dream) so I

started making ice soy with my ice cream freezer. I use regular recipes but

substitute soy milk (sometimes I use the soy coffee creamer - the French

vanilla is GREAT!) and turbinado sugar or other sweetener substitutes. It

works great. I've been thinking of using the soygurt to make frozen soygurt

but haven't gotten around to that yet. Has anyone tried this?

 

God's Peace,

Gayle

[Guest guest]

Looks like the original link didn't show up correctly. Try this...

 

 

 

https://netfiles.uiuc.edu/ro/www/CampusVegetarianSociety/recipes/sweets.\

html

<https://netfiles.uiuc.edu/ro/www/CampusVegetarianSociety/recipes/sweets\

..html>

 

 

 

 

[Guest guest]

Here is the recipe my daughter and I used to make home made soy ice cream.

 

The original recipe had used coconut milk and did not have a banana or coco

powder in it.

 

1 & 1/2 cups vanilla soy milk

1 OR 2 tsp of Coco Powder

1/2 cup maple syrup

1/2 cup chunky peanut butter (natural)

1 tsp vanilla extract

1 cup soy creamer divided ( vanilla creamer optional)

 

Puree the first 5 ingredients in blender until smooth

pour into 2 ice trays or 2 qt size plastic bags and freeze until solid.

 

Place 1/2 of ice cream cubes or 1 plastic bag into blender with 1/2 cup soy

creamer

Puree until smooth and creamy.

 

Repeat

 

freeze

 

eat and enjoy.

 

Gayle

 

 

 

 

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