Since I have been making ice cream twice per week (a minimum of) for the whole month of July, it is solely honest that I share, proper? I made this ice cream with my college students in our Vegan Desserts class just a few weeks in the past and everybody actually loved it. The consistency is a bit of like soft-serve. You may enable it to agency up extra within the freezer for some time, you probably have extra persistence than I normally do. However truthfully, that is ridiculously good both method. Recipe and picture contributed by Vicki Brett-Gach from her weblog Ann Arbor Vegan Kitchen.
Serves: 4
- 2 ½ cups soy milk, plain, unsweetened
- ¾ cup sugar
- 2 teaspoons floor cinnamon
- ½ teaspoon floor ginger
- ⅛ teaspoon floor allspice
- 2 teaspoons pure vanilla extract
Whisk all substances collectively in a big bowl till mixed properly, and sugar is dissolved.
Fastidiously pour the combination into the bowl of an automated ice cream maker, and course of in response to producer’s directions.
Take pleasure in instantly, or harden additional in freezer for an hour or extra.
