Vanilla Ice Cream!...no, really!
3/4 cup nondairy milk (I use plain soy)
1/4 cup salad oil (refined vegetable oil)
4 tablespoons fructose (you can tell me if it works with other sugars too, haven't tried)
8 drops vanilla extract
1. Put milk and vegetable oil in a blender. Blend for 1 minute.
2. Put fructose into blender, and blend for 1 minute.
3. Pour into a container. Add vanilla on top, and stir. It should taste like melted ice cream at this point!
4. Put in freezer until desired consistency is reached.
When it's ready, the only difference is that there might be some ice shavings in the bottom, similar to what happens to ice cream when it unfreezes and freezes again. You can try mashing it and re-freezing it. But it tastes like regular vanilla ice cream to me, which means you can make recipes with it in place of ice cream.
SO HOW'D IT GO?
does it have to be vegetable oil or can it be canola oil? but that just sounds nasty....so i really don't know. i almost feel retarded for even asking.
I mixed it using canola oil just now. It might've tasted different, but I still liked it. I haven't freezed it yet, though. My suggestion is that you try mixing it, and if you like the taste, then freeze it. ;)
does it have to be vegetable oil or can it be canola oil? but that just sounds nasty....so i really don't know. i almost feel retarded for even asking.
this is the absolutly BEST ice cream ive ever had, i made some hot fudge with it which was amazing!!! ...
i also made a kindof slushie thing out of it with ice(because i didnt like the texture of the frozen) and that was incredible!
thanks so much for this recipe... i have to go..and eat some more :P
sabrina
this is really good! i was a bit unsure about all that oil but the final result was very good!
woah this was so good! i really wasn't expecting it to taste that great, but it tastes exactly like vanilla ice-cream.
Thanks for trying it despite your doubts!
Maybe I should explain, for the other skeptics, how I came up with this recipe. In my small Japanese town with no ice cream replacements, I thought back to an old commercial. It was of a child reading an ice cream container's ingredients: "Milk, sugar, cream." Milk=soymilk, sugar=sugar, cream=fat (oil). Yep, that's ice cream all right! You can go from there, making your own flavors (I put vanilla extract in).
If anyone makes a new recipe for ice cream, feel free to post the link! Think of my recipe as "ice cream 1.0"
Oh and I used plain sugar instead of fructose, and only used 3 tablespoons and it was still very sweet for my tastes so I'd recommend adding a bit at a time and tasting as you go.
woah this was so good! i really wasn't expecting it to taste that great, but it tastes exactly like vanilla ice-cream. Texture-wise mine was a bit icey so next time I'm going to try it with the plastic bag ice-cream trick (http://www.teachnet.com/lesson/science/icecream051999.html) to get an authentic ice-cream texture. Thanks so much for the recipe, I can't wait to start experimenting.
this is really good! i was a bit unsure about all that oil but the final result was very good! i used double strength vanilla and made it in my icecream maker. it melted pretty fast and made 2 large servings. i plan on playing with this recipe!
i want an ice cream maker. all of you pictures of ice cream turn out delicious looking, puppy... i am jealous.
I'll have to try this sometime. Your observations about soymilk fat content are right, I didn't look carefully here and tried to make it with my "plain" soymilk, and I got a watery ice block that I couldn't crack at all. Tried it again with vanilla soy milk (since they don't reduce the fat there, I think) and it came out fine.
I'm really sorry to hear that it worked out like that. :-\
I just did a search for the kind of soy milk I used, and well, it looks like this:
http://ogurayuko.cocolog-nifty.com/photos/uncategorized/200612091549000.jpg
On my soy milk's label, it says 2.4 grams of fat in 100 ml. I don't know what it usually is.
On another note, I noticed my soy milk will start turning into a blob after about 7-10 days (in fridge, not in ice cream form). I don't seem to remember my Silk doing that in the States. Hehe, the point being, yeah it just might be a completely different product.
The soymilk you're using in Japan is probably full-fat, which sounds right, since full-fat soymilk usually makes the best ice cream. So if anyone makes this in the US, it'd probably be best not to use low-fat or non-fat soymilk. (I say the Japanese stuff's not low-fat, only because I could never find low-fat soymilk when I lived there. But I could have been staring right at it and just couldn't decipher the label ???....)
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