I like adding the food coloring to give it that unnatural green color. (General Guidelines and Advice for vegan ice cream creations.)2 c. Silk soy creamer1 1/4 c. soy milk3/4 c. sugar2 T. arrowroot1 1/2 t. peppermint extract1/2 t. vanilla extracta few drops green food coloring (optional)3/4 c. chocolate chipsMix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, remaining soy milk, and 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 peppermint extract, vanilla extract, and food coloring (if desired).
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chocolate chips during the last 5 minutes of freezing.
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My whole family loved this recipe! My mom can't have milk, so I made this, and no one could even tell it was soy. Thanks for the great recipes! I will definately be making more of them.
ReplyDeleteI just made this one-- it's sitting in the fridge cooling, ready to go in the ice cream maker. A couple of questions: How long can these ice creams sit in the fridge before you put them in the ice cream maker? Also, what's the least amoung of cooling time they generally take? And do you know how long they stay for in the freezer once you've processed it? The machine's recipe book suggests no more than 3 days which I don't really understand (maybe b/c they use eggs in their recipes?).
ReplyDeleteAnyway, thanks for all these awesome recipes-- having fun making them!!!
To Kim:
ReplyDeleteI usually keep the ice cream mixture in the fridge for a few hours or overnight, depending on how patient I am. The colder the mixture is when you freeze it, the less your ice cream maker has to work.
I imagine that homemade vegan ice cream will stay good for ages, definitely for at least four weeks. Probaby longer, but mine never lasts that long because my husband eats it all. I've never had frozen ice cream "go bad" on me. (But the avocado ice cream will start to turn a bit brown the longer it sits in the freezer...it's still good though!)
Hope this helps!
I froze my ice cream maker (Rival 1.5 qt gel canister) for 2 days and put the mixture in cold and it's been stirring a still-liquidy/watery mixture around an hour later! Any ideas? Should I put the canister (w/mixture still in it) in the freezer for a while and then plug it in again?
ReplyDeleteThanks!
WikingTattoos--
ReplyDeleteWow, that's really weird. Is it possible that your freezer isn't working properly and therefore the gel canister didn't get cold enough (I heard of this happening to someone else). Like if you swirl it around, can you hear a slushy sound in the canister, which would indicate that it's not frozen totally?
If that's not the problem, I'm really not sure what it could be. You could certainly try sticking it back in the freezer with the ice cream in it for a while, then stirring it up again.
Thanks. I'm tried that. It's def getting thicker. The fridge is new-ish, but the freezer IS totally packed. 'preciate the response. Best,
ReplyDeleteDerik
WOW!
ReplyDeleteI have been craving peppermint ice cream for awhile now, and since I can;t find any vegan brands that make the nice bright pink kind, I just subbed red food coloring for the green, and crushed candy canes for the chocolate chips. It was amazing! So creamy yet fluffy...Mmmm...If anyone wants to see the results, you can check out my blog. I can't wait to make ice cream again using your recipes.
P.S.- I couldn't find arrowroot so I used cornstarch instead and boiled it for about one minute after I added it to the soymilk mixture. I'm not sure how thick the arrowroot would have made it, but this worked out just fine.
Wow--I'd just put aside a batch of chocolate candy cane ice cream when I read your comment. Candy canes are so much fun! And your pictures look great!!
ReplyDeleteDo you use flavored soy milk or just the original?
ReplyDeleteI use just plain soymilk, but you could certainly use a flavored soy milk (like vanilla) if you wanted to.
ReplyDeleteThis recipe is awesome!! I was so excited when I found it because I'm lactose intolerant and Mint Chip ice cream has always been my favorite. I used to always be so upset when I was a kid because I couldn't have my favorite kind of ice cream! Now thanks to this recipe I can.
ReplyDeleteWe just made a batch of this ice cream for the family and loved it! We ate the whole thing in one sitting. It was really good.
ReplyDeletethis is very good. I didn't have time to cook and wait to cool, so I modified to use without arrowroot (as that appeared the only reason for heating it?).
ReplyDeleteI substituted equal part corn starch for the arrowroot and mixed it with the 1/4 cup soymilk.
I combined the soy cream, soymilk, and sugar in a bowl and blended with a hand mixer for about 1 minute (on low). Then I added the corn starch mixture and blended it in with the mixer. Finally, I added the vanilla extract,peppermint extract, and food coloring and gave one more quick blend and added to my machine. Turned out great. Thanks very much.
Just made this and it was amazing. Thanks! I've managed to find arrowroot at my local vegan market. I used only 1/2 c. sugar and chips and it was perfectly sweet (also I used 'very vanilla' soy milk). Can't wait to try out your other recipes!
ReplyDeleteI've made this about a zillion times now and still loving it every time!
ReplyDeleteI live overseas and can't get soy creamer. Is there an alternative I can use or something I can substitute?
ReplyDeleteYou can use just soy (or other non-dairy milk). Coconut milk is a great substitute since it has a lot of fat in it. And fat = creamy good.
ReplyDeleteI have been on loads of "vegan" ice cream sites, as i used to make my own ice cream ALL the time, but since i became vegan last year, i haven't had any. This seems like the most practicle recipe. i cannot wait to try it! Thanks.
ReplyDelete