Guest guest Posted August 6, 2007 Report Share Posted August 6, 2007 I haven't tried this recipe. But others who have used the recipe were pleased. Good luck! @@@@@ Vegan Soy Ice Cream 1 tetra box firm silken tofu, (like Mori-Nu) -or- 8 ounces soy yogurt 3/4 cup plain soy milk, to 3/4 to 1 cup 1/3 cup maple syrup, or brown rice syrup (or a combination) 2 tsp vanilla Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions. Add-ins: For various flavors, add to the food processor: For Banana Soy Ice Cream, blend in 2 ripe bananas For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries. For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener. For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up). Use your imagination to come up with new flavors! Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder... Makes 3 cups of vegan ice cream prep time: 5-10 minutes cooking time: 25 minutes freezing time Author: Head Chef @ Goodbaker Gourmet Source: Lee Busch posted to The Post Punk Kitchen Formatted by Chupa Babi AuthorNote: This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture. It was developed by the head chef at Goodbaker Gourmet, where we make the world's best organic vegan baking mixes. We wanted something to enjoy with our vegan cake and cookie mixes... ----- ______________________________\ ____ Looking for a deal? Find great prices on flights and hotels with FareChase. http://farechase./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2007 Report Share Posted August 7, 2007 I know this recipe, Chupa! My partner and I tried it a little while ago and were both disappointed. Since it had gotten such great reviews on the Post Punk Kitchen boards, we even made it a second time, figuring we'd just goofed the first time out, but both times it had an off-putting chalky taste. But neither of us has been thrilled with the commercial soy ice creams we've tried, so that maybe that's the issue--*not* this recipe in particular. (I've only tried two or three kinds, nothing extensive.) On the other hand, the Chocolate Cherry Ice Cream recipe that was posted here (I forget who posted it--Sorry! Marsha maybe?) has become our favorite treat At any rate, many thanks to the person who passed this one on! (We use strawberries instead of cherries, omit the salt and agave nectar, and cut the amount of almond butter in half.) Reposting the original message to spread the love: Chocolate Cherry Ice Cream Serves 1 I doubled this recipe last night for 2 of us and it was delicious...a keeper. I used liquid stevia and honey to replace the agave nectar and I left out the salt. Others have said you can use this base for other ice creams, change the almond butter to cashew butter, use just berries; add nuts, whatever....Enjoy! Ingredients 1 frozen banana, chopped ½ cup frozen cherries 1 tablespoon raw almond butter ½ tablespoon agave nectar 1 tablespoon cocoa or carob powder 1 dash sea salt 1 teaspoon vanilla Preparation Process all ingredients in food processor until combined into a smooth consistency, similar to soft-serve ice cream. Either enjoy right away or allow to set in freezer until firm. Tastes great by itself or topped with chopped raw nuts, more nut butter, agave, and/or raw cocoa nibs. Recipe from Shannon - gone raw Chupa Babi wrote: > I haven't tried this recipe. But others who have used > the recipe were pleased. Good luck! > > @@@@@ > Vegan Soy Ice Cream > 1 tetra box firm silken tofu, (like Mori-Nu) -or- 8 > ounces soy yogurt > 3/4 cup plain soy milk, to 3/4 to 1 cup > 1/3 cup maple syrup, or brown rice syrup (or a > combination) > 2 tsp vanilla > > > > > Combine all 4 main ingredients in a blender or food > processor and blend until thoroughly combined and > smooth. Blend in any desired flavoring ingredients > (see below). Pour into your ice cream machine, and > freeze following the manufacturer's instructions. > > Add-ins: > For various flavors, add to the food processor: > > For Banana Soy Ice Cream, blend in 2 ripe bananas > > For Strawberry Soy Ice Cream, blend in 12-16 frozen > and partially thawed strawberries. > > For Pineapple Soy Ice Cream, blend in 1 can or 1 cup > of pineapple (well drained). You may want more > sweetener. > > For Ginger Soy Ice Cream, add either 1/4 cup preserved > ginger or 1 to 2 inches grated fresh ginger (for > preserved ginger, add to food processor so it gets > ground up). > > Use your imagination to come up with new flavors! > > Flavored liquers or syrups are a great way to add > punch. Try creme de menthe and chocolate chips, or > coffee liqueur, or instant coffee powder... > > Makes 3 cups of vegan ice cream > prep time: 5-10 minutes > cooking time: 25 minutes freezing time > > Author: Head Chef @ Goodbaker Gourmet > Source: Lee Busch posted to The Post Punk Kitchen > Formatted by Chupa Babi > > AuthorNote: This vegan soy ice cream recipe is easy to > make, infinitely customizable, and has a luxuriously > creamy texture. > It was developed by the head chef at Goodbaker > Gourmet, where we make the world's best organic vegan > baking mixes. We wanted something to enjoy with our > vegan cake and cookie mixes... > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2007 Report Share Posted August 7, 2007 Yummy!!! thanks for reposting, and thanks for the review. I wonder why I missed it the first time! I also wonder if it would work with dates instead of the agave sugar. Worth a try I am sure... , Maureen <ailanthus wrote: > > I know this recipe, Chupa! My partner and I tried it a little while ago > and were both disappointed. Since it had gotten such great reviews on > the Post Punk Kitchen boards, we even made it a second time, figuring > we'd just goofed the first time out, but both times it had an > off-putting chalky taste. But neither of us has been thrilled with the > commercial soy ice creams we've tried, so that maybe that's the > issue--*not* this recipe in particular. (I've only tried two or three > kinds, nothing extensive.) > > On the other hand, the Chocolate Cherry Ice Cream recipe that was posted > here (I forget who posted it--Sorry! Marsha maybe?) has become our > favorite treat At any rate, many thanks to the person who passed this > one on! (We use strawberries instead of cherries, omit the salt and > agave nectar, and cut the amount of almond butter in half.) > > Reposting the original message to spread the love: > > Chocolate Cherry Ice Cream > > Serves 1 > > I doubled this recipe last night for 2 of us and it was delicious...a > keeper. I used liquid stevia and honey to replace the agave nectar and > I left out the salt. > > Others have said you can use this base for other ice creams, change the > almond butter to cashew butter, use just berries; add nuts, > whatever....Enjoy! > > Ingredients > > 1 frozen banana, chopped > ½ cup frozen cherries > 1 tablespoon raw almond butter > ½ tablespoon agave nectar > 1 tablespoon cocoa or carob powder > 1 dash sea salt > 1 teaspoon vanilla > > Preparation > > Process all ingredients in food processor until combined into a smooth > consistency, similar to soft-serve ice cream. Either enjoy right away or > allow to set in freezer until firm. Tastes great by itself or topped > with chopped raw nuts, more nut butter, agave, and/or raw cocoa nibs. > > Recipe from Shannon - gone raw > > > Chupa Babi wrote: > > I haven't tried this recipe. But others who have used > > the recipe were pleased. Good luck! > > > > @@@@@ > > Vegan Soy Ice Cream > > 1 tetra box firm silken tofu, (like Mori-Nu) -or- 8 > > ounces soy yogurt > > 3/4 cup plain soy milk, to 3/4 to 1 cup > > 1/3 cup maple syrup, or brown rice syrup (or a > > combination) > > 2 tsp vanilla > > > > > > > > > > Combine all 4 main ingredients in a blender or food > > processor and blend until thoroughly combined and > > smooth. Blend in any desired flavoring ingredients > > (see below). Pour into your ice cream machine, and > > freeze following the manufacturer's instructions. > > > > Add-ins: > > For various flavors, add to the food processor: > > > > For Banana Soy Ice Cream, blend in 2 ripe bananas > > > > For Strawberry Soy Ice Cream, blend in 12-16 frozen > > and partially thawed strawberries. > > > > For Pineapple Soy Ice Cream, blend in 1 can or 1 cup > > of pineapple (well drained). You may want more > > sweetener. > > > > For Ginger Soy Ice Cream, add either 1/4 cup preserved > > ginger or 1 to 2 inches grated fresh ginger (for > > preserved ginger, add to food processor so it gets > > ground up). > > > > Use your imagination to come up with new flavors! > > > > Flavored liquers or syrups are a great way to add > > punch. Try creme de menthe and chocolate chips, or > > coffee liqueur, or instant coffee powder... > > > > Makes 3 cups of vegan ice cream > > prep time: 5-10 minutes > > cooking time: 25 minutes freezing time > > > > Author: Head Chef @ Goodbaker Gourmet > > Source: Lee Busch posted to The Post Punk Kitchen > > Formatted by Chupa Babi > > > > AuthorNote: This vegan soy ice cream recipe is easy to > > make, infinitely customizable, and has a luxuriously > > creamy texture. > > It was developed by the head chef at Goodbaker > > Gourmet, where we make the world's best organic vegan > > baking mixes. We wanted something to enjoy with our > > vegan cake and cookie mixes... > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2007 Report Share Posted August 7, 2007 It will absolutely work with dates, if you have a high powered blender. I've made it that way. :-) Sharon cabrita_trl wrote: > Yummy!!! thanks for reposting, and thanks for the review. I wonder > why I missed it the first time! I also wonder if it would work with > dates instead of the agave sugar. Worth a try I am sure... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2007 Report Share Posted August 7, 2007 Oh good, thanks Sharon. I have a large box of nice dates I bought to make my own energy bars, so this will be a very good use for some of them. I have a regular good quality blender and a food processor (and my favorite, a large stone mortar, but I doubt this will work for this application.....LOL) , Sharon Zakhour <sharon.zakhour wrote: > > It will absolutely work with dates, if you have a high powered blender. > I've made it that way. :-) > > Sharon > > cabrita_trl wrote: > > Yummy!!! thanks for reposting, and thanks for the review. I wonder > > why I missed it the first time! I also wonder if it would work with > > dates instead of the agave sugar. Worth a try I am sure... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2007 Report Share Posted August 8, 2007 You're very welcome! Hope you enjoy it as much as we do! (I just put a couple of bananas in the freezer again this morning ) cabrita_trl wrote: > Yummy!!! thanks for reposting, and thanks for the review. I wonder > why I missed it the first time! I also wonder if it would work with > dates instead of the agave sugar. Worth a try I am sure... > > > Quote Link to comment Share on other sites More sharing options...
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