- Blender or food processor
- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)
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
I would also add 2 T arrowroot powder but the recipe didn't call for it.
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.
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...
I also like cinnamon, which now that I have REAL Ceylon cinnamon from Costa Rica, I may add that.
The second recipe has a slight variation.
2 c. soy creamer (or any non-dairy milk)
2 c. soy milk (or any non-dairy milk)
¾ c. sugar
2 T. arrowroot
2 t. vanilla extract (choose a high-quality brand; none of that imitation stuff either!)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, and sugar 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.
There is also a recipe for using the Vanilla bean but I don't think I'm going to waste my Costa Rican Vanilla bean on Vegan ice cream, sorry.
I think I've given up on the Costa Rica trip photos. They are a pain to load, and I have so many more but ohwell.
I just finished making Japanese cocoa Mochi except I used cacao and organic sugar and I totally wasted it all because those things are weird and sorta nasty.