Cherry Icecream Recipe

Image by smiteme

(Makes approximately one quart.)

For the ice cream:

1 cup soy milk (plain or vanilla), divided
2 cups soy creamer (plain or vanilla)
2 tablespoons arrowroot powder
1/2 cup sugar
1 tablespoon barley malt powder (optional)
1 tablespoon vanilla extract

For the buttercream frosting:

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons barley malt powder

Directions

Prepare both recipes at least four to six hours in advance of making the ice cream, so that they’ve plenty of time to chill beforehand.

For the ice cream:

1. In a small bowl or cup, mix 1/4 cup of the soy milk with the arrowroot powder. Whisk briskly with a fork until combined. Set aside.

2. In a medium-sized saucepan, combine the rest of the soy milk, all of the soy creamer, and the sugar. Whisk briskly as you bring it a slow boil over medium heat.

3. Once the mixture begins to boil, remove it from the heat immediately. Add the arrowroot “slurry,” whisking it until the soy milk mixture thickens up. Add the vanilla extract and barley malt powder, mixing well. (Note: the latter is optional and will give the ice cream a hint of the sweet, marshmallowy taste of the frosting.)

4. Store covered in the fridge for at least four to six hours prior to making the ice cream. I usually make the “batter” the day or night before, so it has more than enough time to chill.

For the buttercream frosting:

5. Next, make the frosting! In a medium-sized bowl, combine the shortening and margarine; beat with a mixer until well blended.

6. Add the powdered sugar and beat for about five minutes, or until the frosting becomes light and fluffy. Most likely you’ll need to pause several times to scrape the side of the bowl.

7. Add the barley malt powder and vanilla extract and beat for several more minutes, until both are fully integrated into the frosting. Sample to taste and add extra sugar if needed.

8. Transfer the frosting to a lidded container and store in a fridge. Let chill for at least four to six hours before using in an ice cream maker.