How To Make Soy Ice Cream

It is finally here, the great tasting soy ice cream that is not only healthier than dairy but has a far better taste.

1 cup soy milk

1 box firm silken tofu

½ cup cashews raw, rinsed

½ - ¾ cup Florida cane crystals

½ cup coconut milk

3 Tablespoons better than milk powder, (the original one)

1 teaspoon vanilla powder

½ teaspoon salt


Place the ingredients in a blender add start blender out on low and then turn to high speed.

If you do not have a high powered blender like a vita-mix you want to make sure the nuts

are creamy. Blend for 4-5 minutes. Place in a Freezer storage container until frozen or ready

to use. Remove it from the freezer and let it sit for just a few minutes before serving.

* Carob Ice-Cream; Add 2 Tablespoons of carob powder to half the batter, blend for an

additional 1-2 minutes.

Strawberry Ice-Cream; Blend an additional ½ cup of cashews at the beginning of the

process to add additional fat because of the fruit. Add 1½ cup frozen strawberries and blend

for 2-3 minutes or until strawberries are smooth. Dice ½ cup frozen or fresh strawberries

and add to the mix and stir with spoon. Freeze and serve. Don't forget to tell us how it taste.

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