So here it is, the best vegan vanilla icecream recipe that i have tried so far (warning..you will never buy shop bought icecream again!!)
In a blender, combine the soymilk powder (1.5 cups-i used the whole packet of SoVita soy drink vanilla powder), water (2/3 cup) and soymilk (3.5 cups i used Koko coconut milk) until well blended.
Combine the soymilk
mixture with the sugar (1/2 cup), vanilla (1 tbsp) and apple cider vinegar (1 tsp)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.
Then you can either put into an icecram maker and let it do it's thing or if you don;t have such a machine, 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.
The children naturally had theirs in a cone-with a cherry on top!
We (hubby and myself) opted for a little more grownup way to eat, with some hot apple pie!
It is creamy, delicious, and you can eat it any way you want...Enjoy!
