Raspberry Soy Milk Ice Cream – a delicious recipe with soy milk, honey, vanilla, yogurt, frozen raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the soy milk, honey, and vanilla in a large saucepan and heat for about 5 minutes, stirring frequently to dissolve the sugar into the soy milk.
2
Remove from the heat, add the yogurt and raspberries, and transfer the mixture to a blender and, in batches if necessary, blend until smooth.
3
Turn on your ice cream maker and slowly pour the smooth soy milk and raspberry mixture into the machine; churn until it has the consistency of soft-serve ice cream, about 45 minutes.
4
Immediately pour into a large sealable container, press plastic wrap onto the surface of the ice cream, seal the container, and freeze for at least several hours.
5
Remove from the freezer and let stand for 10 minutes before scooping.
168
kcal
Calories
2
g
Fat
36
g
Carbs
2
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 5 ingredients. The key ingredients include: 1 quart unsweetened soy milk, 2/3 cup honey, 2 teaspoons vanilla extract, 2/3 cup thick Greek-style yogurt, and more.
Yes, Raspberry Soy Milk 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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