This vanilla ice “cream” is great for making sundaes, ice cream sandwiches, root beer floats or on its own for a frozen creamy treat. Blending the ice cream after it has been frozen is important as it breaks up any ice crystals that form, ensuring that you end up with a creamy, not crunchy, dessert. This pairs wonderfully with Dairy-Free Caramel Sauce.
Prep Time: 30 minutes
Total Time: 30 minutes
- 1 ½ cup soymilk powder
- 3 ½ cups soymilk
- 2/3 cup water
- 1 ½ cup sugar
- 1 T. vanilla
- 1 t. apple cider vinegar
- In a blender, combine the soymilk powder, water and soy-milk until well blended.
- Combine the soy-milk mixture with the sugar, vanilla and vinegar in a small saucepan over medium-low heat. Stirring constantly, cook until the mixture is thick and syrupy in consistency. Pour the mixture into a 9”x 5”metal loaf pan or other medium-sized metal or aluminum pan. Place the pan in the freezer uncovered for 1 hour.
- Remove the pan from the freezer and scrape the ice cream into a blender and blend on high for 30 seconds, or until mixture is creamy. Place the mixture back in the pan and back into the freezer. Repeat this procedure 3 more times at 30 minute intervals, allowing the ice cream to chill in the freezer covered for 1 hour after the last blend before serving.
- Serve ice cream cold, adding your choice of toppings if desired.