I know there is a whole lot of controversy surrounding soy. Is it all genetically modified? Will it make your body totally confused because of the estrogen? I don’t have the answers to those questions, but like anything else, it’s probably best not to eat it constantly. However, whether you’re vegan, lactose intolerant, or just trying to explore other food options, it can be a pretty convenient stand in for dairy products.
This was my second foray into the world of vegan ice cream. For the first attempt, I used coconut milk and adored the result. This time around, I used a recipe from Vegan Scoop, which called for soy creamer and soymilk (plus arrowroot, like I used last time. The pistachio flavor was good and I loved the texture, but you can definitely taste the fact that it’s made with soy milk. That doesn’t bother me at all, and I’ve actually kind of come to like that flavor, but if you can’t stand a little subtle taste of soy in the background, you should probably try the coconut milk approach instead.
(adapted from Vegan Scoop)
2 cups soy creamer
1/2 cup + 2 tbsp unsalted pistachios (chopped)
1 cup soymilk
2 tbsp arrowroot powder
2 tbsp corn syrup
1/2 cup sugar
1 tsp vanilla
Put the 1/2 cup of pistachios and 1/4 cup of sugar in a food processor and pulse until the pistachios are ground into a powder. Add the corn syrup and pulse a few times. Transfer the mixture into a bowl and stir in the remaining sugar, soy creamer, arrowroot powder, vanilla, and salt. Mix well, then pour into an ice cream maker and freeze according to manufacturer’s instructions. About 2 minutes before the ice cream is done, mix in the 2 tbsp pistachios.
Transfer to a plastic container and press plastic wrap onto the surface. Freeze until solid.