Vanilla Soy Ice Cream

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Vanilla Soy Ice Cream

Source: www.naturalland.com

Previously posted to SDA-veg-recipes by Nancy B.

 

2 tsp. Emes gelatin

1/4 cup apple juice

1/4 cup honey

3 1/4 cups vanilla soy milk

2 tsp. vanilla

 

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring

occasionally, until gelatin is dissolved and softened, about 10 minutes.

 

2. In a medium saucepan, whisk together honey and 2 cups soy

milk. Cook until just hot, stirring frequently; remove from heat. Add

softened

gelatin to hot milk mixture, stirring until gelatin is

completely dissolved. Stir in remaining soy milk and vanilla; let

cool, cover, and refrigerate until very well-chilled.

 

3. Spoon chilled mixture into the canister of an ice cream maker and

freeze according to manufacturer's directions.

 

PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB,

58mg SOD, 0mg CHOL, 0.6g FIBER

 

Yield:

" 1 quart "

- - - - - - - - - - - - - - - - - - -

Per serving: 39 Calories (kcal); trace Total Fat; (0% calories from fat);

trace

Protein; 10g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

1/2

Other Carbohydrates

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking