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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?

Just tried this - tripled recipe, but ran out of oil, so added some silken tofu, and pumpkin pie spice, and salt.  Absolutely delish!

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So freaking good! It kind of tasted like Cool Whip, but maybe that's because I used imitation vanilla in place of real vanilla (couldn't find it, :( pity). Either way, it's so delicious. I made it in my ice cream maker so I can't attest for the texture by the recipe's freezing, but it set up very nicely. It scoops like real ice cream rather than milky ice which I've made in the past.

Obviously the key is the oil. It adds fattiness to the milk so it's similar to real cream. I'll be adding oil to all of my ice cream bases from now on!

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Made a 4x batch in the ice cream maker. Dear GOD how tasty! Because we were using an ice cream maker, we had to let the mixture chill overnight, so that it gets really cold. To prevent the oil from splitting from the soy milk, I added some ground flax seed, and blended the oil and soy milk in the blender (Vita mix) until the sugar was dissolved, the vanilla was incorporated, and it looked perfect. Then, I chilled it in the fridge for 24 hours. Also, I substituted 1/2 of the soy milk with coconut milk (from the can, not the carton). I also bumped up the sugar, and the vanilla. Worked out fantastic. Next time, instead of using flax, I think I'll blend in a banana or two, and let that act as the emulsifier. The flax seeds, though tasty, give the ice cream a bit of a texture. However, the recipe itself is absolutely solid. Give it a shot!

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:)>>> Perfect!  The only change I made was to add a little salt... because someone told me that keeps ice cream from freezing too hard.  Well, mine froze pretty hard, but my freezer totally does overtime.  There was only a slight iciness, and I bet if I were motivated enough to put in into the blender again after freezing, it would be just perfect.  The taste was spectacular.  This was more like ice cream than the stuff I have bought at the store.  I can't wait to experiment with different flavors.... if only I weren't stuck on the vanilla for tonight because it goes so good with brownies!  :p

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This is fabulous. It worked for me with regular sugar and regular soy.. I used chocolate soy first and it was wonderful, but I will cut down on the sugar next time because it's extremely rich. I made the vanilla second just to try because I wasn't sure based on the comments about light soy being bad news. It worked well with the light (for me anyway) and i chopped chunks of strawberries and mixed them in. It was exactly like my favorite strawberry chunked vanilla ice cream that I remember. Ice cream is the only thing that I miss being a vegan and now I don't have to. :D

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I'm going to try this recipe using our stovetop popcorn-cranker surrounded by big bowl of crushed ice and salt. This has worked for me before! The recipe spunds like it'd be good with almond milk. I'll have to try it  :>

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This is great. It isn't really creamy like ice cream, but has great flavor. I think you could use soy creamer if you wanted it to be a little creamier. My toddler can't get enough of it. I used the silk coconut milk (not the canned kind) and added a handful of strawberries because she saw the picture and wanted "pink ice cream" like in the picture. Added extra vanilla and just half the sugar and it is sooooooo yummy!

That's a good point.  You could use a fattier milk, like a soy creamer, and add less vegetable oil... as long as the soy creamer freezes well.  I haven't tried it, though.

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My roommate and I just tasted our first go at this recipe: It is SO GOOD!
I had a mix of weird ingredients, so this is what I made it with:
-vanilla almond milk
-vegetable oil
-maple syrup
-almond extract.
It is SUPER almond-y! I love it. We just made a tripled replacement batch. Yum yum!

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This is great. It isn't really creamy like ice cream, but has great flavor. I think you could use soy creamer if you wanted it to be a little creamier. My toddler can't get enough of it. I used the silk coconut milk (not the canned kind) and added a handful of strawberries because she saw the picture and wanted "pink ice cream" like in the picture. Added extra vanilla and just half the sugar and it is sooooooo yummy!

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I used this recipe as a starting point to try out my new ice cream maker. I decided to sub the soy milk with some silken tofu. However I ended up thinning it out with a little soy milk because the batter ended up too thick without it. I also added some cocoa powder to make it chocolate flavor. The texture was PHENOMENAL! It was light and fluffy, like an ice-cream/mousse! The taste needed a little work because of the tofu-ish flavor (my bad) so I plan to use a mixture of silken tofu and soy creamer next time.

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