2 c. soy milk
3 T. Earth Balance (or other vegan margarine)
1 c. brown sugar
2 T. arrowroot
1 t. vanilla
½ c. chopped pecans (toasted pecans are especially nice)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, remaining soy milk, Earth Balance, and brown sugar in a saucepan. Bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools). Stir in the vanilla extract.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chopped pecans during the last 5 minutes of freezing.
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Okay - You are officially on my favorites. We ourselves are not vegan, but several of our friends are. We respect their choice, and love bring great vegan meals and deserts to gatherings. I was making some homemabe bread & pizza crust today, and thought to myself I wonder if I can make homemade ice cream with soy milk. Then.... I found you. I'm going to try one of these ice cream recipes very soon.
ReplyDeleteGreat Blog!!! I'm so diggin it.
~Kelli~
that was delicious! your blog is officially one of my favorites, now that I have an ice cream maker. :D
ReplyDeleteI have a question...how much does the butter pecan ice cream recipe yield?
ReplyDeleteMost of my recipes make roundabouts a quart or 1.5 quarts of ice cream.
ReplyDeleteBTW, I'm also working on a new butter pecan recipe, so hopefully I'll post that soon.
This is the first recipe I tried with my ice cream maker. I read it several times and thought I knew it....but I forgot the part about setting aside to cool :( I am going to try and alternate sticking the bowl in the freezer and running it in the machine for a while and see if I can save it. the flavor is very good...hopefully I can make it the proper consistency!!
ReplyDeleteDo you have a butter pecan ice cream recipe with tofu? Thanks
ReplyDeleteTo Anonymous--
ReplyDeleteSorry, I don't have any tofu-ice cream recipes. There are some over at the Post Punk Kitchen, though.
I've made the Post Punk Kitchen recipe. It is great too, but I always come back here.
ReplyDeletei'm attempting to convert from a vegetarian to a vegan. my husband loooves sugar, sweets, baked goods etc. he wasn't too happy about my desire to bring him out of the lacto-ovo world. anyhoo, my daughter and i recently made this ice cream with my ice cream maker. let's just say that my husband is now a believer. we are fans for life. your blog is AMAZING!!!! please keep those recipes coming! and thanx for introducing my to "vegan cupcakes take over the world"...it's great to know that vegans don't have to be deprived!
ReplyDeleteAgnes, THANK YOU! This blog has inspired me to buy an ice cream maker and make soy ice cream.
ReplyDeleteMy highest compliments on this Butter Pecan recipe! It has the rich flavor that a Butter Pecan should have. So many Butter Pecan brands are so flavorless and bland. Not this one! Best Butter Pecan flavor I've had in years and years.
I roasted the pecans in a pan with some Earth Balance butter and salt and brown sugar. Mmmmmm, good! I think this really was the clincher. I also substituted 1 t. xanthan gum for the arrowroot, and didn't heat it, so it was all very fast. Nice soft serve consistency when done.
~Amy F.
The soy creamer... is it a powder or is it liquid?
ReplyDeleteAnon--
ReplyDeleteThe soy creamer is a liquid, usually found in the section next to soy milk. Silk and Wildwood are two common brands. Also, they've recently come out with coconut creamer under the So Delicious brand.
Hi
ReplyDeleteCan you guide me for making Butter Scotch Ice Cream?
Thank you
Hi, I've just discovered your recipe site - very exciting! We don't have soy creamer here in Australia, what is it, please? Is it a richer version of soy milk? Could I substitute Coconut Cream for it? As my husband doesn't like coconut I would prefer to use something different, but not sure what. I can make my own soy, almond or rice milks - would any of those do? Greetings from 'down under' :-)
ReplyDeleteSoy creamer is just higher fat soy milk. So you can substitute soy milk. If you want, just add in a little oil if you want to mimic the increased fat content.
ReplyDeleteI didn't have arrowroot or brown sugar so I had to sub 3Tbl kuzu root and 1C reg sugar + 1.5Tbl agave nectar, but it worked great!
ReplyDelete