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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?

I'll have to try this sometime. Your observations about soymilk fat content are right, I didn't look carefully here and tried to make it with my "plain" soymilk, and I got a watery ice block that I couldn't crack at all. Tried it again with vanilla soy milk (since they don't reduce the fat there, I think) and it came out fine.

I'm really sorry to hear that it worked out like that.  :-\
I just did a search for the kind of soy milk I used, and well, it looks like this:
http://ogurayuko.cocolog-nifty.com/photos/uncategorized/200612091549000.jpg
On my soy milk's label, it says 2.4 grams of fat in 100 ml.  I don't know what it usually is.

On another note, I noticed my soy milk will start turning into a blob after about 7-10 days (in fridge, not in ice cream form).  I don't seem to remember my Silk doing that in the States.  Hehe, the point being, yeah it just might be a completely different product.

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The soymilk you're using in Japan is probably full-fat, which sounds right, since full-fat soymilk usually makes the best ice cream.  So if anyone makes this in the US, it'd probably be best not to use low-fat or non-fat soymilk.  (I say the Japanese stuff's not low-fat, only because I could never find low-fat soymilk when I lived there.  But I could have been staring right at it and just couldn't decipher the label ???....)

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