|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 85g||31%|
|Dietary Fiber 1g||4%|
|Total Sugars 83g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vanilla ice "cream" is great for making sundaes, ice cream sandwiches, root beer floats or on its own for a frozen creamy treat. Blending the ice cream after it has been frozen is important as it breaks up any ice crystals that form, ensuring that you end up with a creamy, not crunchy, dessert. This pairs wonderfully with dairy-free caramel sauce.
3 1/2 cups soymilk
1 1/2 cups soymilk powder
2/3 cup water
1 1/2 cups sugar
1 tablespoon pure vanilla extract
1 teaspoon apple cider vinegar
Gather the ingredients.
In a blender, combine the soymilk, soymilk powder, and water until well blended.
Combine the soymilk mixture with the sugar, vanilla, and vinegar in a small saucepan over medium-low heat. Stirring constantly, cook until the mixture is thick and syrupy in consistency.
Pour the mixture into a 9-by-5-inch metal loaf pan or other medium-sized metal or aluminum pan.
Place the pan in the freezer uncovered for 1 hour.
Remove the pan from the freezer and scrape the ice cream into a blender and blend on high for 30 seconds, or until mixture is creamy.
Place the mixture back in the pan and back into the freezer.
Repeat this procedure 3 more times at 30-minute intervals, allowing the ice cream to chill in the freezer covered for 1 hour after the last blend before serving.
Serve ice cream cold, adding your choice of toppings if desired.