The soy milk powder helps the texture of the ice cream. If you are intolerant to soy then search for a substitute at your local health-food store.
3 cups dairy-free milk (soy, hemp, almond, rice)
2 tablespoons soy milk powder
¾ cup granulated sugar
pinch sea or kosher salt
1 to 2 teaspoons pure vanilla extract
Nutritional information per serving (based on ½ cup):
Calories 105 (8% from fat) • carb. 21g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 38mg • calc. 14mg • fiber 1g
1. In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate, at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The ice cream will have a soft texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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