recipe # 168
It turns out that dairy-free/vegan 'ice cream' isn't 'awesome', like some people claim. At least mine wasn't.
Here is the recipe that I took from PPK:
Vegan Soy Ice Cream
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla
Combine all 4 main 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 freeze following the manufacturer's instructions.
I made a banana walnut version and it was bad. Maybe a ginger version would be nice. I might try it again.
This shouldn't reflect badly on the PPK. EVerything else I have made from that sight has been pretty terrific.