August 24, 2010

Chocolate (Soy) Ice Cream

Filed under: Uncategorized — Tags: , , — Administrator @ 7:10 pm

First off, I apologize for my week off last week – sometimes you just have one of those weeks you know?  And while I’m loving doing this blog (both the trying new recipes and sharing them with you all and hearing about your own adventures with trying them) I just had to take a few days to focus on more important things.  Hopefully you can all forgive me!  ;-)

Onward to the ice cream!!



“I made good soy ice cream!  I made good soy ice cream!”

I believe I mentioned that I’ve tried quite a few ice cream recipes with zero success?  Well – this one is a huge success!!  I’m gonna go with a 4 1/2 star rating.

Anyway, it looked like ice cream, it tasted like (soy) ice cream, it wasn’t hard as a rock the second day (in fact was about the same as the soy ice cream I buy from the store – always slighty harder than ‘normal’ ice cream), and was super easy!

What You’ll Need:

Ice cream maker (I have the attachment for my Kitchenaid mixer), 2 saucepans, 2 cups soy milk (or if you want to make ‘real’ ice cream – 2 cups of heavy cream), 3 tbsp cocoa powder, 5 oz. semi-sweet chocolate (chips or chopped baking bar), 1 cup soy milk (or for ‘real’ ice cream – 1 cup regular milk), 3/4 cup sugar, pinch of salt, 5 large eggs, and 1/2 tsp. vanilla extract

I used chocolate soy milk since I was making chocolate ice cream.

My Cooking Adventure with the Recipe:

Probably the very first thing you’ll need to do is get your ice cream maker ready to go.  Mine needs to freeze for “at least 15 hours” before using so I stuck it in the freezer the day before I wanted to make the ice cream.  I figured that didn’t need a picture.  :-P

When you’re ready to start making the mixture, in your first saucepan warm 1 cup of soy milk and the cocoa powder.


Bring to a slight boil, then reduce heat and simmer for 30 seconds.  (Excuse the steam at the edge of the picture…)


Remove from the heat and add chocolate (I used Tropical Source chocolate chips).


Stir until smooth.


Add 1 cup of soy milk.


Stir until mixed.  Set aside this mixture.


In your second saucepan, combine the last 1 cup of soy milk, the sugar and the salt.


Whisk the eggs in a separate bowl.  (And yes, make sure they aren’t recalled eggs.  ;-) )


Add eggs to the milk mixture.


Whisk together and heat on low until warmed through (just coming to a boil) but do not boil.  Stir the entire time.  If you start to smell cooking eggs you’re more than good.


Add the milk/sugar/egg mixture to the milk/cocoa mixture and stir until smooth.  If you come across any egg chunks you can fish them out at this point.  ;-)


Put in a storage container and cool in the fridge until cold – at least 6 hours, 8 is better.


After everything is chilled/frozen and ready – assemble your ice cream maker in whatever manner necessary for your contraption and get to making ice cream!!  (This is the really easy part.)

For my Kitchenaid attachment – the mixer has to be turning before you pour in the mixture.  Here it is just after pouring it in.  (Sorry – can’t stop the spinning to take a picture!)


You’ll need to let it mix for about 20-30 minutes or so – read the instructions for your personal ice cream maker.  It shouldn’t vary much from the time needed for ‘normal’ ice cream recipes.

Here’s a shot after about 10 minutes – it’s starting to develop the ice cream texture.


Here’s a shot after about 20-25 minutes, which is when I stopped mine mixing.


If you want soft serve ice cream – eat immediately!  It’s good.  ;-)

If you want ‘normal’ frozen ice cream (or just can’t eat the whole batch right away) transfer to a freezer container and freeze.  It will take about 2-4 hours (probably more like 4 with the soy) to harden to ‘regular’ ice cream consistency.


Eat ice cream!!



As I said – fabulous!  This is the first recipe I’ve tried that actually turned out well!

If you come across a soy ice cream recipe that calls for actual chunks of soy – please take my advice and throw it out the window.  ;-)   Past experience.  Based on the success of this recipe I’m going to say just substitute soy milk for any cream or milk called for in the original recipe and you’ll probably get a great result!

Oh – mix ins…  If you want to make say “Fresh Strawberry Chocolate Ice Cream” with chunks of strawberries or something…  My booklet that came with the ice cream attachment says to put all of that stuff in during the last 3-5 minutes of mixing time in the ice cream maker.

Next Week:

I found this recipe for fried shrimp that I really want to try…  But that will require convincing my husband to eat fried shrimp for dinner one night (and finding shrimp…) so we’ll see how that goes.

So, the shrimp hunt begins – otherwise, I’m not sure what I’ll do – you’ll find out!!  :-)

1 Comment

  1. The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.

    Comment by Lynette Koning — May 13, 2013 @ 6:04 pm

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