Soy Milk Ice Cream
Use soy milk in place of regular milk for a light and healthy guilt-free ice cream! Adding a hint of ginger juice will round out the flavor.
Photographed by Eiichi Takahashi
Calorie count is per serving.
Excludes time needed to cool, and chill in the freezer to set.
Ingredients (Serves 3)
- 300 ml soy milk
- 2 2/3 tbsp honey (56 g)
- 2 g powdered gelatinNote
*Granulated type that doesn't take time to soak in water.
- 1/2 tbsp ginger juice
In a small pot, combine half of the soy milk with the honey and place over low heat, stirring occasionally until the outer edges begin to bubble.
Remove from heat and stir in the gelatin until completely dissolved.
Stir in the remaining soy milk and the ginger juice.
When the mixture cools, transfer to an airtight container and place in the freezer to chill and set. Remove from the freezer about 3 times and mix with a fork as it sets.