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Betcha Can't Tell Non Dairy Ice Cream

Contributed By: Kayla | See all of Kayla's recipes
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Active Time:  1 Hour 15 Minutes
Total Time:  8 Hours
  1 Gallon
This is a dairy free adaptation of my mom's best homemade ice cream. This is great for anyone who lives in an area where dairy free alternatives are not easily found. Enjoy!
3 Eggs (or Egg Substitute)
1 cup Sweetened "Condensed" Soy Milk (1 c soy milk, 2 Tbsp cornstarch, 12 Tbsp sugar)
1 1/4 cup granulated sugar
1-3 Tbsp vanilla extract
1 small box of instant pudding mix* or gelatin (choose flavor)
2 cups Soy "Cream" (2 c soy milk, 1 Tbsp cornstarch)
1 qt. coconut milk
2-3 cups chopped or mashed fruit or nuts (optional)
2-3 cups soy milk
1-2 cups of mix-ins* or syrups* (optional)
Rock Salt
* Read labels, some kinds have dairy products.
At least 5 hours ahead, make sweetened "condensed" soy milk by combining 1 cup soy milk with 2 Tbsp of cornstarch and 12 Tbsp of sugar in a small saucepan and heat on medium, stirring constantly until very thick. Remove from heat, pour into storage container and leave uncovered on counter to cool. Make soy "cream" in same pot by adding 1 Tbsp cornstarch to 2 cups of soy milk and heating as before until the consistency of thick cream. Remove from heat and pour into storage container to cool uncovered on counter.

When both are cool, cover and place in refrigerator to chill.

When you are ready to make the custard, beat the eggs or egg substitute in a large bowl with an electric mixer until doubled. Add the sweetened "condensed" soy milk, sugar, vanilla, and pudding or gelatin mix. Beat until the sugar dissolves. Add the soy "cream" and any fruit and nuts. Stir until well mixed.

Pour custard into the cylinder of a 1 gallon ice cream maker. Add coconut milk and enough soy milk to come within an inch of the fill line. DO NOT FILL TO LINE: nondairy ingredients expand more when frozen.

Chill cylinder in refrigerator for 1-2 hours (optional). Hook up ice cream maker and freeze according to the directions of your machine. (~2hrs)

When the ice cream is thick and a little more frozen than traditional soft serve, turn off the machine and remove the cylinder. Wipe off excess salt and water from cylinder before opening. Remove ice cream from the cylinder. Enjoy now as soft serve or put into a freezable storage container, add any mix ins or syrup swirls, and place in freezer for 3 hours to fully set.

You can come up with several variations to make different flavors by changing the pudding/gelatin flavor, the type of extract, or any fruit or mix in. Of all the types I've tried--this tastes the most like traditional ice cream--no soy aftertaste or overwhelming coconut or almond flavors.

Date Added: 06/30/2012
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