Soy Vanilla Ice Cream

First ingredient: soy ice cream.
Agar is basically a vegan substitute for gelatin. It’s an extract of red seaweed made up primarily of long chains of carbohydrates. At room temperature, these don’t dissolve, but absorb and hold water. When heated, they break up and form a gelatinous structure, holding a shape that’s typically a bit firmer than gelatin as we know it.

From a box sold in Chicago, Illinois.

Vanilla Ice Cream

3 cups soy ice cream
1 cup water
1 cup honey
1 Tbsp. agar
2 tsp. vanilla
Pinch of salt

Boil agar in water to dissolve. Boil all ingredients in liquefier and freeze. Stir once in a while after beginning to freeze. If powdered agar is used 1 tsp.

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