Vanilla Soy Ice Cream


2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
3-1/4 cups vanilla soy milk
2 teaspoons G-Free vanilla extract


In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer’s directions.

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