Discover the Delicious World of Creamy Soy Ice Cream!
Are you a fan of unique and innovative desserts? Do you crave something that’s both deliciously decadent and nutritionally beneficial? Look no further! In this article, we’re diving into the wonderful world of creamy soy ice cream. With 18 mouth-watering recipes to choose from, you’ll be spoiled for choice. From classic flavors like vanilla bean and chocolate chip, to more unique options like matcha green tea and chai spice, there’s something for everyone.
In this article, we’ll take a closer look at each of these delicious soy ice cream recipes, exploring the ingredients, techniques, and tips needed to create each one. Whether you’re a seasoned ice cream maker or just looking to try something new, get ready to indulge in a world of creamy, dreamy goodness!
Vanilla Bean Soy Ice Cream
Creamy and dreamy, this Vanilla Bean Soy Ice Cream is a game-changer for those seeking a dairy-free delight.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup unsweetened soy milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 bean, split lengthwise
Instructions:
1. In a blender or food processor, combine coconut milk, soy milk, and sugar. Blend until smooth.
2. Add vanilla extract and blend well.
3. Split the vanilla bean lengthwise and add to the mixture. Blend until the bean is fully incorporated into the mixture.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve.
Cooking Time: 2-3 hours (depending on ice cream maker)
Chocolate Chip Soy Ice Cream
Discover a game-changing dessert that combines the richness of soy with the decadence of chocolate chips. This unique recipe is perfect for those looking to indulge in a vegan-friendly treat.
Ingredients:
– 1 can full-fat coconut milk
– 1/2 cup soy creamer
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/2 cup semi-sweet chocolate chips (dairy-free)
– Pinch of salt
Instructions:
1. In a blender, combine coconut milk, soy creamer, sugar, cocoa powder, and vanilla extract. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
3. Once the ice cream is almost fully set, add chocolate chips and continue churning until they’re evenly distributed.
4. Transfer the ice cream to an airtight container and refrigerate for at least 2 hours to firm up.
Cooking Time: Approximately 20-25 minutes (depending on your ice cream maker)
Enjoy your creamy, dreamy Chocolate Chip Soy Ice Cream!
Strawberry Swirl Soy Ice Cream
Experience the sweet combination of strawberries and soy milk in this unique ice cream recipe.
Ingredients:
– 1 1/2 cups soy milk
– 1/4 cup granulated sugar
– 1/4 cup strawberry puree
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine soy milk, sugar, and cornstarch. Whisk until the mixture is smooth.
2. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes, or until the mixture has thickened slightly.
4. Remove from heat and stir in strawberry puree, salt, and vanilla extract.
5. Allow the mixture to cool to room temperature.
6. Pour into an ice cream maker and churn according to manufacturer’s instructions.
7. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours.
Cooking Time: 15-20 minutes (depending on ice cream maker)
Matcha Green Tea Soy Ice Cream
This refreshing dessert combines the subtle bitterness of matcha green tea with the creaminess of soy ice cream, perfect for a hot summer day.
Ingredients:
– 1 cup soy milk
– 1/2 cup granulated sugar
– 1/4 teaspoon matcha powder (preferably ceremonial or premium grade)
– 1/4 teaspoon kosher salt
– 1/2 cup unsweetened almond milk or other non-dairy milk
Instructions:
1. In a blender, combine soy milk, sugar, matcha powder, and salt. Blend until smooth and the matcha is fully incorporated.
2. Add the unsweetened almond milk and blend until well combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once the mixture has reached a soft-serve consistency, transfer it to an airtight container and freeze for at least 2 hours to set.
Cooking Time: None (no cooking required)
Yield: About 1 1/2 quarts of ice cream
Coconut Soy Ice Cream
Coconut Soy Ice Cream Recipe
Summary:
This creamy vegan ice cream recipe combines the richness of coconut milk with the nutty flavor of soy milk, creating a unique and delicious dessert.
Ingredients:
– 1 can full-fat coconut milk
– 1 cup soy milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
Instructions:
1. Chill all ingredients in the refrigerator for at least 2 hours.
2. Combine coconut milk, soy milk, and sugar in a blender. Blend until smooth.
3. Add vanilla extract and blend until combined.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve.
Cooking Time:
Chill ingredients: 2 hours
Churning time: approximately 20-30 minutes (depending on the type of ice cream maker)
Freezing time: at least 2 hours
Note: If you don’t have an ice cream maker, you can also freeze the mixture in a shallow metal pan and blend it every 30 minutes until the desired consistency is reached. This will take around 2-3 hours.
Mint Chocolate Chip Soy Ice Cream
Cool down with a refreshing scoop of mint chocolate chip soy ice cream, perfect for hot summer days or anytime you crave a creamy treat.
Ingredients:
– 1 can full-fat coconut milk
– 1/2 cup unsweetened soy milk
– 1 tablespoon peppermint extract
– 1 teaspoon vanilla extract
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 cup semisweet chocolate chips, melted
– Ice cream maker (optional)
Instructions:
1. In a blender or food processor, combine coconut milk, soy milk, peppermint extract, and vanilla extract. Blend until smooth.
2. In a medium bowl, whisk together sugar, cocoa powder, and melted chocolate chips.
3. Add the dry ingredients to the wet ingredients and blend until well combined.
4. Chill mixture in the refrigerator for at least 2 hours or overnight.
5. If using an ice cream maker, churn according to manufacturer’s instructions. Otherwise, pour mixture into a 9×13 inch baking dish and freeze for about 2-3 hours, stirring every 30 minutes until desired consistency is reached.
Cook Time: None needed! This recipe is all about blending and chilling.
Peanut Butter Swirl Soy Ice Cream
Peanut Butter Swirl Soy Ice Cream Recipe
A creamy soy ice cream infused with the rich flavor of peanut butter and a swirl of peanut butter goodness.
Ingredients:
– 1 1/2 cups soy milk
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/2 teaspoon vanilla extract
– 1/2 cup creamy peanut butter
– 1/4 cup crunchy peanut butter chips
Instructions:
1. In a medium saucepan, whisk together soy milk, sugar, and cornstarch.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Remove from heat and stir in vanilla extract.
4. Allow the mixture to cool to room temperature.
5. Once cooled, cover and refrigerate for at least 2 hours or overnight.
6. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
7. During the last 2 minutes of churning, add the creamy peanut butter and stir until combined.
8. Transfer the ice cream to an airtight container and swirl in crunchy peanut butter chips.
Cooking Time: 10-15 minutes (chilling time not included)
Blueberry Almond Soy Ice Cream
Experience the perfect blend of sweet and tangy with this refreshing vegan ice cream recipe.
Ingredients:
– 1 1/2 cups soy milk
– 1/2 cup canned full-fat coconut milk
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/2 cup fresh or frozen blueberries
– 1/4 cup sliced almonds
– 1/2 teaspoon vanilla extract
Instructions:
1. In a blender, combine soy milk, coconut milk, maple syrup, lemon juice, and salt. Blend until smooth.
2. Add the blueberries and blend until well combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. During the last 2 minutes of churning, add the sliced almonds and vanilla extract.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours.
Cooking Time: 20-25 minutes (including freezing time)
Enjoy your creamy and delicious Blueberry Almond Soy Ice Cream!
Pumpkin Spice Soy Ice Cream
Get ready to experience the perfect blend of fall flavors with this unique and delicious Pumpkin Spice Soy Ice Cream recipe! This creamy treat combines the warmth of pumpkin, cinnamon, and nutmeg with the subtle taste of soy milk.
Ingredients:
– 1 cup soy milk
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/2 teaspoon vanilla extract
– 1/4 cup ice cream base (see note)
Instructions:
1. In a blender, combine soy milk, pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extract. Blend until smooth.
2. Add the ice cream base to the mixture and blend until well combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once frozen, scoop and serve.
Cooking Time: 2-3 hours (including churning time)
Note: For the ice cream base, you can use a store-bought mix or make your own by combining 1 cup heavy cream, 1/2 cup whole milk, and 1 tablespoon cornstarch. Whisk until dissolved.
Banana Walnut Soy Ice Cream
A unique and refreshing dessert that combines the natural sweetness of bananas with the crunch of walnuts, all wrapped up in a creamy soy ice cream base.
Ingredients:
– 3 ripe bananas
– 1/2 cup soy milk
– 1/4 cup maple syrup
– 1 tablespoon vanilla extract
– 1/2 cup chopped walnuts
– Pinch of salt
Instructions:
1. Peel the bananas and place them in a blender with the soy milk, maple syrup, and vanilla extract.
2. Blend the mixture until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Stir in the chopped walnuts and salt.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve immediately.
Cooking Time:
– 20-25 minutes in an ice cream maker
– 6 hours or overnight in the freezer
Lemon Zest Soy Ice Cream
Elevate your dessert game with this refreshing and unique ice cream recipe that combines the brightness of lemon zest with the creamy richness of soy milk. Perfect for warm weather or as a palate cleanser between courses.
Ingredients:
– 1 1/2 cups soy milk
– 1/2 cup granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 1 tsp vanilla extract
– Zest from 1 large lemon (about 2 tbsp)
– Pinch of salt
Instructions:
1. In a medium bowl, whisk together soy milk, sugar, and salt until the sugar is dissolved.
2. Add lemon juice, vanilla extract, and lemon zest to the soy milk mixture. Whisk until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve immediately.
Cooking Time: None (chill time included)
Raspberry Ripple Soy Ice Cream
Satisfy your sweet tooth with this unique and delicious raspberry ripple soy ice cream recipe.
Ingredients:
– 1 can of full-fat coconut milk (14 oz)
– 1/2 cup granulated sugar
– 1/4 cup soy yogurt
– 1/2 teaspoon vanilla extract
– 1 cup fresh or frozen raspberries
– 1 tablespoon lemon juice
Instructions:
1. Open the can of coconut milk and scoop out the thick cream that has risen to the top. Reserve the remaining liquid for another use.
2. In a blender, combine the coconut cream, sugar, soy yogurt, and vanilla extract. Blend until smooth and creamy.
3. Fold in the fresh or frozen raspberries and lemon juice.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once set, transfer the ice cream to an airtight container and store in the freezer for at least 2 hours before serving.
Cooking Time: 30 minutes (including churning time)
Caramel Pecan Soy Ice Cream
Experience the perfect blend of rich caramel, crunchy pecans, and creamy soy ice cream.
Ingredients:
– 1 1/2 cups non-dairy milk (soy or almond)
– 1/4 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 cup water
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans
– 1/4 cup caramel sauce (homemade or store-bought)
Instructions:
1. In a medium saucepan, combine non-dairy milk, sugar, corn syrup, and water. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F.
2. Remove from heat and let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add chopped pecans and caramel sauce.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: None (uses ice cream maker)
Chocolate Hazelnut Soy Ice Cream
Transform your ice cream game with this unique and indulgent treat that combines rich chocolate, toasted hazelnuts, and creamy soy goodness.
Ingredients:
– 1 1/2 cups soy milk
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup hazelnuts, toasted and chopped
– 1/2 cup dark chocolate chips (at least 70% cocoa)
Instructions:
1. Combine soy milk, sugar, cocoa powder, vanilla extract, and salt in a medium saucepan.
2. Whisk until sugar is dissolved, then bring mixture to a simmer over medium heat.
3. Reduce heat to low and let cook for 5 minutes, stirring occasionally.
4. Remove from heat and stir in toasted hazelnuts and dark chocolate chips until melted and smooth.
5. Chill mixture in the refrigerator for at least 2 hours or overnight.
6. Churn in an ice cream maker according to manufacturer’s instructions.
7. Once churned, transfer to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: None (chilling and freezing)
Chai Spice Soy Ice Cream
Experience the warm, comforting flavors of chai tea infused into a creamy soy ice cream.
Ingredients:
– 1 cup soy milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 2 teaspoons vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground black pepper
– 1/2 cup heavy cream (or non-dairy whipped cream)
Instructions:
1. In a medium saucepan, combine soy milk, sugar, and cocoa powder. Heat over medium heat, whisking occasionally, until the sugar has dissolved.
2. Remove from heat and stir in vanilla extract, cinnamon, cardamom, ginger, and black pepper. Let steep for 10-15 minutes to allow the flavors to meld.
3. Strain the mixture into a clean container and chill in the refrigerator for at least 2 hours or overnight.
4. Once chilled, whip the heavy cream (or non-dairy whipped cream) until stiff peaks form. Fold into the soy milk mixture until well combined.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes
Cherry Garcia Soy Ice Cream
Satisfy your cravings for a unique ice cream flavor with this recipe, which combines the classic flavors of Cherry Garcia (cherry and chocolate) with the creamy richness of soy ice cream.
Ingredients:
– 1 1/2 cups soy milk
– 1/2 cup granulated sugar
– 1/4 cup cherry jam
– 1/4 cup unsweetened cocoa powder
– 1 tablespoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine soy milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. Remove from heat and stir in cherry jam, cocoa powder, and vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 15 minutes (plus chilling time)
Toasted Coconut Soy Ice Cream
A creamy and refreshing dessert that combines the richness of coconut with the nutty flavor of toasted soybeans.
Ingredients:
– 1 can full-fat coconut milk
– 1/2 cup soy ice cream base (available at Asian markets or online)
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup toasted soybeans (see note)
Instructions:
1. In a blender, combine coconut milk, soy ice cream base, sugar, and salt. Blend until smooth.
2. Add vanilla extract and blend for another second or two to combine.
3. Stir in toasted soybeans.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and place it in the freezer to harden for at least 2 hours.
Note: To toast soybeans, preheat oven to 350°F (180°C). Spread 1/4 cup of soybeans on a baking sheet and bake for 5-7 minutes, stirring occasionally, until fragrant and lightly browned. Let cool before using.
Espresso Swirl Soy Ice Cream
Get ready to treat your taste buds with a unique and delicious combination of rich espresso and creamy soy ice cream.
Ingredients:
– 1 1/2 cups soy milk
– 1/2 cup granulated sugar
– 1/4 teaspoon sea salt
– 1 tablespoon instant espresso powder
– 1/2 cup heavy whipping cream (chilled)
– 1 tablespoon unsalted butter, softened
Instructions:
1. In a medium saucepan, combine soy milk, sugar, and sea salt. Heat over medium heat, stirring occasionally, until the mixture reaches 180°F.
2. Remove from heat and stir in espresso powder. Let it steep for 10 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean container. Whisk in chilled whipping cream and softened butter until fully incorporated.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, swirl in 1/2 cup of melted soy chocolate or espresso-flavored syrup.
Cooking Time:
– Steeping time: 10 minutes
– Churning time: approximately 20-30 minutes
Summary
Indulge in the creamy and delicious world of soy ice cream! This article features 18 mouth-watering recipes that combine the nutty flavor of soy with sweet and savory mix-ins. From classic flavors like vanilla bean and chocolate chip to unique twists like matcha green tea and chai spice, there’s something for everyone. Whether you’re a fan of fruity swirls or nutty crunches, these creamy soy ice cream recipes are sure to satisfy your cravings. Try them out and discover a new world of flavor!
