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.

Serves 4

Prep Time: 30 minutes

Total Time: 30 minutes



  1. In a blender, combine the soymilk powder, water and soy-milk until well blended.
  2. 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.
  3. 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.
  4. Serve ice cream cold, adding your choice of toppings if desired.