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Linda,
It was easier than I thought it would be to find soy milk ice cream recipes. I just had to do a bit of surfing. I didn't even have to resort to my cookbooks. The following 6 recipes are from www.naturalland.com
I hope the gelatin is not an issue for you. If it is, let me know and I will try to post others for you. I will keep looking for soy mik kice cream recipes without gelatin since I can't use gelatin in my cooking right now. These recipes look delicious. Hope they are helpful.
VANILLA SOY MILK ICE CREAM
Sweet and simple.
2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
3-1/4 cups vanilla soy milk
2 teaspoons 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.
Makes about 1 quart.
V PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB, 58mg SOD, 0mg CHOL, 0.6g FIBER BANANA COCONUT SOY MILK ICE CREAM
Create a tropical combo with this creamy concoction.
2 teaspoons kosher gelatin
1/4 guava or other tropical fruit juice
1/4 cup honey
2-1/4 cups vanilla soy milk
1 cup mashed bananas (2 medium bananas)
1 teaspoon vanilla
1/4 cup finely shredded coconut
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, bananas, 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, adding coconut halfway through freezing time.
Makes about 1 quart
MAPLE PECAN SOY MILK ICE CREAM
Luscious alone, or served with sliced fresh peaches for a pronounced southern accent.
2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
3-1/4 cups vanilla soy milk
2 teaspoons 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 maple syrup 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, vanilla, and the pecans; 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.
Makes about 1 quart.
STRAWBERRY SOY MILK ICE CREAM
Vary this recipe with other fruit juice and jam combinations.
2 teaspoons kosher gelatin
1/4 cup apple-stawberry juice
2/3 cup all-fruit strawberry jam
3 cups vanilla soy milk
1 teaspoon 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 jam 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.
Makes about 1 quart.CHOCOLATE MINT SOY MILK ICE CREAM
A light chocolate treat with a minty zing.
2 teaspoons kosher gelatin
1/4 cup peppermint tea, room temperature
1/4 cup honey
3-1/4 cups chocolate soy milk
1/2 teaspoon peppermint extract
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 peppermint extract; 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.
Makes about 1 quart.
ESPRESSO SOY MILK ICE CREAM
This perky ice cream is boldly flecked with ground espresso beans.
2 teaspoons kosher gelatin
1/4 cup espresso or strong coffee, room temperature
1/4 cup maple syrup
3-1/4 cups vanilla soy milk
2 teaspoons vanilla
2 teaspoons ground espresso beans
1. In a small bowl, sprinkle gelatin over coffee. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together maple syrup 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 chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions, adding ground espresso beans halfway through freezing time.
Makes about 1 quart.
V PER 1/2 CUP SERVING: 113 CAL (18% FROM FAT), 3g PROT, 2g FAT, 19g CARB, 58mg SOD, 0mg CHOL, 0.6g FIBERAnd the following are from www.veggiesunite.com
SOY BANANA ICE CREAM
Ingredients:
4 Perfectly ripe frozen bananas
1/2 cup soy milk or fruit juice of your choice
Directions:
Peel bananas and cut in rounds. Place on cookie sheet and freeze. Put the frozen fruit in a food processor and using the steel blade process while slowly adding the liquid. You may use more or less liquid as you desire. Less liquid gives you a 'soft serve' consistency, and more gets you a 'shake'. Try using combinations of other frozen fruits for variety. This is best when used right away. Always thaw before serving if you have leftovers. If you keep a supply of frozen fruit on hand, you can make this treat on a moments notice.
If you freeze the soymilk as well, you may end up with a thicker consistency.SPECIAL OCCASION STRAWBERRY ICE CREAM
Ingredients:
3 - 12 oz pkgs soft silken Mori-Nu tofu
2 cups fructose
1 cup oil
1/8 cup lemon juice
2 - 16 oz pkgs frozen strawberries
2 tbsp vanilla
1/4 tsp salt
Directions:
Blend together and freeze in ice cream maker.
I don't know (and don't care to know) the nutritional breakdown - I only make this on special occasions (I just made it for my son's 2nd birthday) as it is terribly rich and decadent.
Serves: many
Preparation time: 1 hr TOFU FRUIT ICE CREAM
Ingredients:
1 box silken tofu
1 package frozen peaches (or other frozen fruit)
4 tbsp. maple syrup
Directions: Blend until smooth, and enjoy.
Serves: 2.
Preparation time: 5 minutes.
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