Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Soy Yogurt | 170g plain Greek | 100 |
| Tofu | 100g firm | 76 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tetra box firm Silken Tofu -or- 8 ounces Soy Yogurt
- 2 cups Soy milk
- 1/3 cup Maple Syrup or Brown Rice Syrup (or a combination)
- 2 tsp Vanilla
Directions
Combine all 4 ingredients in a blender or food processor and blend until thoroughly combined and smooth.
Blend in any desired flavoring ingredients (see below).
Pour into your ice cream machine, and prepare following the manufacturer's instructions.
For various flavors, add:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).
Use your imagination to come up with new flavors!
Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...
This would be especially great as a vegan brownie sunday using our brownie mix, or a vegan ice cream sandwich using one of our cookie mixes, or serve with our rich chocolate cake.
Category:Soy Recipes
Category:Lactose-free Recipes
Category:Ice cream Recipes