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Vanilla Ice Cream!...no, really!

What you need: 

3/4 cup nondairy milk (I use plain soy)
1/4 cup salad oil (refined vegetable oil)
4 tablespoons fructose (you can tell me if it works with other sugars too, haven't tried)
8 drops vanilla extract

What you do: 

1. Put milk and vegetable oil in a blender. Blend for 1 minute.
2. Put fructose into blender, and blend for 1 minute.
3. Pour into a container. Add vanilla on top, and stir. It should taste like melted ice cream at this point!
4. Put in freezer until desired consistency is reached.
When it's ready, the only difference is that there might be some ice shavings in the bottom, similar to what happens to ice cream when it unfreezes and freezes again. You can try mashing it and re-freezing it. But it tastes like regular vanilla ice cream to me, which means you can make recipes with it in place of ice cream.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Okay, I made this last night and tasted it this morning...the taste was SO good,...but it had the texture of ice shavings!  What did I do wrong???  I followed the recipe...only I used canola oil since I didn't have vegetable oil.  Does anyone have any suggestions for me?? :-\

It might also help to add a tablespoon of vodka into the mix.  The alcohol keeps the water in the soy milk from freezing solid, helping prevent that texture of ice shavings.  And really what could be bad about ice cream and vodka?  ::)

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Strange question, but I am doing some research into vegan ice cream. I am wondering what the consitancy was of the finished product? would it pass for non vegan ice cream? also, anyone use silken tofu in there ice cream recipes? I love ice cream but hate the funky aftertaste that most commercial vegan ice creams have. any ways  ::), if anyone has any info I am super curious. Also interest in using the "rich whip" instead of regular heavy creams and half and half?

thanks!

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Okay, I made this last night and tasted it this morning...the taste was SO good,...but it had the texture of ice shavings!  What did I do wrong???  I followed the recipe...only I used canola oil since I didn't have vegetable oil.  Does anyone have any suggestions for me?? :-\

Just my opinion, I don't think that the canola oil will give you any problems.  It was probably the freezing process itself.

While it's still in the process of freezing you can take it out of the freezer and stir it every 30 minutes or so.  Another option is to use the method that baking_fiend posted: http://www.teachnet.com/lesson/science/icecream051999.html .  A number of people posted variations on the recipe, which might also help.

The people who made the most professional ice cream (like baypuppy's picture) used an ice cream maker.  I don't have one of those, though.

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Okay, I made this last night and tasted it this morning...the taste was SO good,...but it had the texture of ice shavings!  What did I do wrong???  I followed the recipe...only I used canola oil since I didn't have vegetable oil.  Does anyone have any suggestions for me?? :-\

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Texture-wise mine was a bit icey so next time I'm going to try it with the plastic bag ice-cream trick (http://www.teachnet.com/lesson/science/icecream051999.html) to get an authentic ice-cream texture.

Thank you so much for posting that link!!! My boyfriend and I were JUST talking about how we did that once in science class years ago (okay, actually  we were fighting about whether salt raises or lowers the freezing point..it definitely lowers it, but i'm not sure which one of us was right anymore...) ANYWAY, i'm so excited to try this now because my grocery store no longer sells tofutti ice cream :(  from what i hear on these comments, though, this is better than tofutti! i can't wait to try it!!! :)

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Amazing! I haven't had ice cream in forever, and this didn't dissappoint! I used my Cuisinart ice cream maker, and the end product was AMAZING. Thanks.

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I've made this a while ago and forgot to comment. Very good! I actually used honey to sweeten, but plan to use fructose next time. Kept stirring every hour or less when in freezer. Flik!'s variation sounds really good, and in fact I think I'll try that one next. Used 1/4 of a vanilla pod or so, and added drops of vanilla essence (can't use vanilla extract because of the alcohol). Thanks for this, it's definitely a good base. Only problem is getting the texture right, and I think adding a banana like Flik! did is a genius way to solve that. Thanks!

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Oh, this is pure evil itself.  This is so good it should be illegal.  The first time I made it, I just did regular vanilla flavor and that was awesome, but this last time I added some cocoa powder to it to make chocolate ice cream.  Mmmmmm.  There must be about a million different flavor possibilities with this, and I intend to try them all!

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Thanks for the recipe!  My son has egg and dairy allergies and I've been trying to find an easy ice cream recipe that he can eat.  I made this today for my two boys and they absolutely loved it.  I made your version first but then changed it.  I liked the safflower oil better and reduced the sugar because it was too sweet for me and definitely too much sugar for my kids.  Thanks gain!   

   3/4 cup vanilla soy milk
    1/4 cup safflower oil
    2 tablespoons plain sugar
    vanilla extract

I blended it and put it in the ice cream maker.

i made it with canola oil even though i was very unwilling at first. Safflower oil sounds better...but i'm just not use to consuming any oils of any kind. i'm assuming there's no" lower in fat" substitute for the oil...or maybe i'll just go back to making tofu ice cream.

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you are awesome.  this is so much better than Tofutti.  I've made this 3 times in about a week!  Here is my mixture (I doubled it because there were a few of us)

1.5 cups soy milk (Silk Plus Omega-3 DHA, the fattiest i could find - 5g/240ml)
1/2 cup vegetable oil
1/2 cup fructose

i also blend in 1/2 a banana and 1/3 a bag of vegan chocolate chips after the minute with the fructose.

then I add 1/4 teaspoon vanilla and put it in the freezer.

also, i freeze it in a ziplock bag and squish it around every once in a while to mix it up and make sure the chocolate pieces don't settle.  and i don't get the ice shavings in the bottom.

you are wonderful.  i'm going to make a whole bunch of flavors and keep them in my freezer at all times.

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