Peachy Soy Ice Cream – a delicious recipe with silk soymilk, peaches, sugar, soy oil, soy lecithin, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If using a whole vanilla bean, split it down the sides and halve it lengthwise. Scrape out the insides and use the inner vanilla bean scrapings for flavoring (Do not use the bean casing).
2
Blend all the ingredients together in a blender until smooth and creamy (see notes about peaches and sugar).
3
Freeze according to your ice cream maker instructions.
4
NOTES: If you prefer chunks of peaches, chop the peaches separately and fold into the soymilk mixture just before freezing. I chopped about 1/3 cup and put the rest in the blender and it gave it a delicious flavor.
5
If you use the vanilla soy milk, you will probably want to use significantly less than 1 cup of sugar. I used 1/2 cup and it was perfect. I would recommend starting with 1/2 cup whichever soy milk you use and adding more as you deem necessary.
297
kcal
Calories
21
g
Fat
22
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups silk soymilk (Vanilla or Organic Plain), 1 1/2 cups fresh peaches or 1 1/2 cups frozen peaches, sliced, 1/2 - 1 cup sugar (or sweetener of your choice), 1/4 cup soy oil (optional), and more.
Yes, Peachy Soy Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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