- 2 cups soy milk
- Tofu (silken)
- 8 ounces soy yogurt
- 1/3 cup maple syrup
- Fresh fruit
- Ice cream machine
- Food processor
- Pre-freeze the bowl of your ice cream maker a day or so before you plan to make soy ice cream. If you fail to chill the ice cream bowl, your soy ice cream mixture may not solidify properly.
- Get to know your soy products. Many soy ice cream recipes call for soy yogurt or silken tofu but not both. Choose the ingredient you know how to use or experiment with a combination of each to get a texture you like for ice cream.
- Combine 2 cups of soy milk with 8 ounces of soy yogurt (plain or vanilla works well for ice cream) or a standard-size box of silken tofu in a food processor. Mix until smooth.
- Add 1/3 cup of maple syrup to the soy mixture. You can substitute brown rice syrup if you prefer.
- Cut or mash up fresh fruit to add flavor and texture to your soy ice cream. Bananas, peaches, blackberries, strawberries or raspberries work well when they are very ripe.
- Add the fruit to the food processor if you want a smooth ice cream. If you prefer a chunkier texture, stir the fruit into the mixture by hand.
- Turn on your ice cream maker before you add your soy mixture.
- Pour the soy mixture into the ice cream maker and close the top securely.
- Listen to the ice cream maker as your cue to check on the soy ice cream. If you hear the paddle or motor moving more slowly, the cycle may be almost finished.
- Take the soy ice cream when it is finished. If it is too soft for your taste, you can put it in the freezer for a few hours. After several hours, the consistency will have hardened.