Soy Milk Ice Cream
This homemade Soy Milk Ice Cream recipe is a creamy, dairy-free, and vegan-friendly alternative to traditional ice cream. Using simple ingredients like soy milk, sugar, and cornstarch, this recipe delivers a rich, smooth texture and can be customized with your favorite flavorings, such as vanilla, chocolate, or fruit purees. Perfect for those with lactose intolerance or anyone looking for a plant-based dessert, this ice cream is both delicious and satisfying. Enjoy it on its own or with toppings like chocolate chips, fresh fruit, or nuts.
Equipment
- Medium Saucepan – 1
- Whisk (1)
- Ice cream maker (optional, 1)
- Airtight Container for storage – 1
- Measuring cups and spoons (1 set)
- Spatula (1)
Ingredients
- 2 cups Soy milk unsweetened
- ½ cup Sugar or sweetener of choice
- 2 tbsp Cornstarch
- 1 tsp Vanilla extract or flavor of choice, e.g., cocoa powder, fruit puree
- Pinch of salt optional
Instructions
Prepare the Base:
- In a medium saucepan, whisk together the soy milk, sugar, cornstarch, and a pinch of salt (if using). Stir until the sugar dissolves and the cornstarch is well mixed into the liquid.
Heat the Mixture:
- Place the saucepan over medium heat, stirring constantly. Continue to cook for about 5-7 minutes, or until the mixture thickens to a pudding-like consistency.
Flavor the Base:
- Once the base has thickened, remove the pan from the heat. Stir in the vanilla extract, or any other flavorings you like, such as cocoa powder, fruit puree, or spices.
Cool the Mixture:
- Allow the base to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours, or overnight if possible.
Churn the Ice Cream:
- Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, depending on your ice cream maker.
Freeze for Firmness:
- Once churning is complete, transfer the ice cream to an airtight container. Smooth the surface, seal tightly, and place it in the freezer for an additional 2-4 hours to firm up.
Serve:
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.
Notes
- Flavor Variations: Feel free to customize the ice cream by adding different flavorings like cocoa powder for chocolate ice cream, or a fruit puree for strawberry or mango variations. You can also swirl in chocolate chips, crushed nuts, or a handful of berries after churning.
- No Ice Cream Maker?: If you don’t have an ice cream maker, pour the base into a shallow container and freeze. Every 30 minutes, use a fork to stir the mixture to break up any ice crystals. Repeat this process until you achieve a smooth, creamy texture.
- Sweetness Adjustments: Adjust the amount of sugar according to your taste. If using sweetened soy milk, you might want to reduce or omit the added sugar.
- Storage: Store your soy milk ice cream in an airtight container in the freezer for up to 2 weeks. To re-scoop, let the ice cream sit at room temperature for a few minutes to soften before serving.