Dairy-Free Vanilla Ice Cream Recipe
A creamy, smooth, and healthier dairy-free vanilla ice cream provides a delightful vegan dessert.
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Instructions
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Combine soymilk, soymilk powder, and water in a blender until thoroughly mixed.
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Transfer the blended mixture, sugar, vanilla, and vinegar to a small saucepan and heat over medium-low for 10 minutes, stirring constantly, until thick and syrupy.
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Pour the mixture into a 9x5-inch metal pan, cool to room temperature, then freeze uncovered for 1 hour.
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Scrape the partially frozen mixture into a blender, process on high for 30 seconds until creamy, then return it to the pan and refreeze.
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Repeat the blending and refreezing steps three additional times, allowing 30 minutes between each cycle.
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After the final blend, cover the pan and chill the ice cream in the freezer for 1 hour before serving.