Vegan Soy Ice Cream

[Guest guest]

Vegan Soy Ice Cream

Submitted by Shell on Christian Vegan Cooking

*Select gluten free options if necessary.

 

1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt

Between 3/4 to 1 cup plain soy milk

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...