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Prep Time: 20 Minutes Cook Time: 1420 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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Original Recipe from: / To be served with: Cherry Banana Bread and Chocolate Sauce Notes on ingredients: Silk Coffee Creamer is soy creamer. Regular coffee creamer is not. Soy milk yields the best ice cream, coconut milk is a very close second. Rice milk requires a little more patience. Ingredients:
2 cups soy coffee creamer (or any non-dairy milk) |
2 cups soymilk (or any non-dairy milk) |
3/4 cup sugar |
2 tablespoons arrowroot or 2 tablespoons cornstarch |
2 teaspoons vanilla extract (no imitation stuff) |
Directions:
1. Mix 1/4 cup of soy milk with the 2 tablespoons of arrowroot or cornstarch and set aside.
2. Mix the soy creamer, soy milk, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and 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).
3. Stir in vanilla extract.
4. Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.
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