Best Soy Vanilla Ice Cream Recipes

Creamy Vanilla Coconut or Banana Ice Cream (Dairy & Soy Free image

Provided by UmmBinat

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) can full fat coconut milk
1/2 cup minus 2 tbs maple syrup or 1/4 cup Agave
4 tablespoons alcohol-free vanilla
1/2 cup rice milk (or other milk substitute)
1 teaspoon guar gum (the original recipe didn't call for this but I think it improves the consistency)
2 ripe bananas (optional)
1/3 cup finely chopped cashews (or other additions) (optional)
cinnamon, to sprinkle on top (optional)

Steps:

Combine all ingredients (optionals) in a blender.
Blend thoroughly.
Add to ice cream maker, following manufacturerï¿½s directions for churning.
For soft serve ice cream, eat immediately. For a harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.
Enjoy!

Soy Vanilla Ice Cream image

Provided by Ania Catalano

Yield Makes 1 quart

Number Of Ingredients 6

1 cup soy creamer
2 cups unsweetened soy milk
1 vanilla bean, split lengthwise and seeds scraped
1 1/2 tablespoons arrowroot powder
1/2 cup light agave nectar
1/2 teaspoon xanthan gum

Steps:

Heat the soy creamer, 1 1/2 cups of the soy milk, the vanilla bean, and vanilla seeds in a saucepan until the mixture comes to a boil. Remove the pan from the heat and allow the vanilla bean to steep in the milk mixture for 20 minutes. While the mixture is cooling, prepare a slurry by mixing together the remaining 1/2 cup soy milk with the arrowroot powder. Add the agave nectar to the milk mixture and return to a boil. Decrease the heat and whisk in the slurry. Continue whisking until the mixture just begins to thicken. Remove from the heat and whisk in the xanthan gum. Let cool to room temperature, then refrigerate for several hours or overnight until cold. Remove the vanilla bean and freeze in the ice cream maker according to the manufacturer's directions.

Homemade Soy Vanilla Ice Cream image

Provided by Glorify.Jehovah

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

1 cup soymilk
1/3 cup maple syrup (pure dark amber)
1/2 cup sugar (white granulated, make it a very light 1/2 cup)
3 -5 drops vanilla extract (to taste)

Steps:

Pour all the ingredients into an ice cream maker.
Follow the instructions on your ice cream maker, and put it in the freezer. You can store it in any container (I used plastic).

Nutrition Facts : Calories 199.3, Fat 1.2, SaturatedFat 0.1, Sodium 36.1, Carbohydrate 46, Fiber 0.8, Sugar 41.3, Protein 2.7

SOY VANILLA ICE CREAM image

Number Of Ingredients 7

2 cups soy creamer (or any non-dairy milk)
1 cups soy milk (or any non-dairy milk)
¾ cup sugar
¾ teaspoon cinnamon
dash nutmeg
2 tablespoons arrowroot
2 teaspoons vanilla extract

Steps:

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside. Mix the soy creamer, soy milk, sugar, cinnamon, and nutmeg together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools). Stir in vanilla extract. Set the ice cream mixture aside to cool. Freeze in an ice cream maker.