32+ Easy Soy Milk Ice Cream Recipes for Every Craving

Are you looking for a dairy-free treat that doesn’t compromise on flavor or creaminess? Soy milk ice cream is the perfect solution!

Whether you’re lactose intolerant, vegan, or simply trying to cut down on dairy, soy milk provides a smooth, rich base that can easily be transformed into delicious ice cream.

With its subtle flavor and creamy consistency, soy milk ice cream can be made in countless ways, from fruity sorbets to rich, chocolatey indulgences.

In this blog, we’ll explore over 32 creative and mouthwatering soy milk ice cream recipes that are sure to satisfy every craving.

Whether you’re in the mood for a tropical fruit-flavored scoop or a classic vanilla bean, there’s a recipe for everyone.

So, grab your ice cream maker, and let’s dive into the world of dairy-free frozen delights!

32+ Easy Soy Milk Ice Cream Recipes for Every Craving

Soy milk ice cream is not only a great alternative for those avoiding dairy, but it’s also a delicious way to enjoy the sweet, creamy indulgence we all crave.

With over 32 unique and diverse recipes, the possibilities are endless. From rich chocolate to tangy fruit flavors, you can create a dessert that fits every taste and occasion. The best part is, these recipes are easy to make, customizable to your preferences, and perfect for anyone looking to enjoy a healthier, dairy-free treat.

So, why not start churning today?

Your next favorite ice cream awaits, and it’s just a few ingredients away.

Vanilla Soy Milk Ice Cream

This vanilla soy milk ice cream is a smooth and creamy treat that is perfect for those looking for a dairy-free alternative. With the rich flavor of vanilla and the creamy texture provided by soy milk, this recipe is easy to prepare and requires minimal ingredients. It’s a great option for anyone on a plant-based diet or with lactose intolerance, offering a sweet, indulgent dessert without compromising on taste.

Ingredients:

• 2 cups soy milk (unsweetened)
• 3/4 cup sugar
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, whisk together the soy milk, sugar, and salt. Heat over medium heat until the sugar dissolves, stirring constantly.
2. In a small bowl, mix the cornstarch with a tablespoon of cold soy milk to make a slurry. Slowly add this mixture to the saucepan while stirring.
3. Continue to heat the mixture for another 5-7 minutes until it thickens to a custard-like consistency.
4. Remove from heat and stir in the vanilla extract.
5. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for at least 3-4 hours before serving.

This vanilla soy milk ice cream is a simple yet delicious dessert that anyone can enjoy. Its velvety texture and rich vanilla flavor make it a perfect treat on a hot day or as an after-dinner indulgence. Whether you’re vegan, lactose-intolerant, or just seeking a lighter ice cream option, this recipe provides all the satisfaction of a traditional ice cream with a healthier twist. Feel free to experiment with different flavorings or mix-ins to personalize your own version of this dairy-free delight.

Chocolate Soy Milk Ice Cream

Chocolate lovers will appreciate this smooth and creamy chocolate soy milk ice cream. Rich cocoa powder and soy milk combine to create a decadent and satisfying dessert. It’s the ideal choice for anyone craving the sweet indulgence of chocolate ice cream, but without dairy or animal products. Plus, it’s incredibly easy to make and yields a truly satisfying frozen treat.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, whisk together the soy milk, cocoa powder, sugar, and salt. Heat over medium heat, whisking constantly until the sugar dissolves and the mixture is smooth.
2. In a small bowl, mix the cornstarch with a tablespoon of cold soy milk to form a slurry. Gradually add this mixture to the saucepan, stirring continuously.
3. Continue to cook the mixture for 5-7 minutes, or until it thickens to a custard-like consistency.
4. Remove from heat and stir in the vanilla extract.
5. Allow the mixture to cool at room temperature before refrigerating for at least 2 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to a storage container and freeze for at least 3-4 hours before serving.

This chocolate soy milk ice cream is the ultimate treat for anyone with a sweet tooth. Its deep, rich chocolate flavor is perfectly balanced by the smooth creaminess of the soy milk, making it an ideal dessert for those following a plant-based or lactose-free lifestyle. The preparation is easy, and the result is a chocolate ice cream that rivals its dairy counterparts. Whether enjoyed on its own or paired with toppings like fresh berries or nuts, this chocolate soy milk ice cream will surely become a favorite.

Strawberry Soy Milk Ice Cream

This refreshing strawberry soy milk ice cream is a fruity, dairy-free dessert that is bursting with the natural sweetness of ripe strawberries. The combination of fresh fruit and soy milk creates a creamy, light ice cream that’s both indulgent and healthy. It’s perfect for those looking to enjoy a summer treat with a twist, free from dairy and rich in flavor.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1 1/2 cups fresh strawberries, pureed
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a blender, puree the fresh strawberries until smooth.
2. In a saucepan, combine the soy milk, sugar, and salt, and heat over medium heat until the sugar dissolves.
3. In a small bowl, mix the cornstarch with a tablespoon of cold soy milk to create a slurry. Add this mixture to the saucepan and stir until the mixture thickens (about 5-7 minutes).
4. Remove from heat and add the pureed strawberries and vanilla extract, stirring to combine.
5. Let the mixture cool to room temperature, then refrigerate for 2-3 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 3-4 hours before serving.

Strawberry soy milk ice cream is a light, fruity alternative to traditional ice cream that still delivers on flavor and satisfaction. The natural sweetness of the strawberries blends beautifully with the creamy soy milk base, creating a refreshing dessert that’s perfect for warm weather. The simple preparation and the use of fresh ingredients make it a great homemade option for those seeking a healthier, dairy-free treat. Whether served on its own or as a topping for pies and cakes, this strawberry soy milk ice cream is sure to please.

Matcha Soy Milk Ice Cream

For matcha enthusiasts, this matcha soy milk ice cream is a perfect balance of creamy texture and earthy, slightly bitter matcha flavor. The soy milk provides a smooth base, while the green tea powder adds a unique twist to traditional ice cream. This is an ideal dessert for anyone looking to explore new flavors or those following a plant-based lifestyle. Not only is it a beautiful, vibrant green, but it also packs a punch in terms of flavor and antioxidants.

Ingredients:

• 2 cups soy milk (unsweetened)
• 2 tbsp matcha green tea powder
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a small bowl, dissolve the matcha powder with a tablespoon of warm soy milk to create a smooth paste.
2. In a saucepan, combine the remaining soy milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves.
3. Add the matcha paste into the saucepan and whisk to incorporate.
4. If desired, mix the cornstarch with a tablespoon of cold soy milk and add it to the saucepan, continuing to stir until the mixture thickens, about 5-7 minutes.
5. Remove from heat and stir in the vanilla extract.
6. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
8. Transfer to an airtight container and freeze for at least 3-4 hours before serving.

Matcha soy milk ice cream is an excellent choice for those who enjoy the rich, unique taste of green tea. It offers a creamy, plant-based alternative that stays true to the traditional matcha flavor while providing a light, refreshing dessert. The slight bitterness of the matcha perfectly balances the sweetness of the soy milk base, making it an exciting option for adventurous eaters. Whether you’re a matcha lover or new to the flavor, this ice cream will transport your taste buds to new heights.

Coconut Soy Milk Ice Cream

This coconut soy milk ice cream combines the rich, tropical flavor of coconut with the creamy consistency of soy milk. It’s a dairy-free delight that offers a refreshing and exotic flavor profile, perfect for anyone craving a taste of the tropics. The coconut milk adds a subtle richness, while the soy milk maintains the creamy texture, making this dessert both satisfying and light.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1 cup coconut milk (full-fat)
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)
• 1/4 cup shredded coconut (optional for extra texture)

Instructions:

1. In a saucepan, combine the soy milk, coconut milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves.
2. If using cornstarch for a thicker texture, mix it with a tablespoon of cold soy milk and add it to the saucepan. Stir continuously until the mixture thickens (about 5-7 minutes).
3. Remove from heat and stir in the vanilla extract and shredded coconut (if using).
4. Allow the mixture to cool to room temperature, then refrigerate for 2-3 hours or overnight.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer to an airtight container and freeze for 3-4 hours before serving.

Coconut soy milk ice cream is a creamy, dreamy dessert that transports you straight to the tropics. The coconut milk adds a luxurious richness, while the soy milk helps maintain the ice cream’s light and smooth texture. With just a hint of coconut flavor, this ice cream is perfect for a refreshing, dairy-free treat. Whether you’re enjoying it on a sunny afternoon or serving it at a party, this tropical dessert is sure to please a crowd.

Coffee Soy Milk Ice Cream

For coffee lovers, this coffee soy milk ice cream provides a rich, caffeine-infused dessert with a creamy texture that’s completely dairy-free. The soy milk forms a perfect base for the bold coffee flavor, making it an ideal dessert for those who enjoy a coffee break any time of the day. This recipe is quick to prepare and provides a sophisticated yet refreshing treat.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1/4 cup strong brewed coffee (cooled)
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. Brew a strong cup of coffee and let it cool to room temperature.
2. In a saucepan, combine the soy milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves.
3. If using cornstarch for a thicker consistency, mix it with a tablespoon of cold soy milk and add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the cooled coffee and vanilla extract.
5. Allow the mixture to cool to room temperature, then refrigerate for 2-3 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

Coffee soy milk ice cream is the perfect dessert for anyone who loves the rich, bold flavor of coffee. The combination of coffee and soy milk creates a deliciously creamy, dairy-free dessert with just the right amount of caffeine kick. Whether enjoyed after a meal or as a mid-day pick-me-up, this ice cream will satisfy both your sweet tooth and your coffee cravings. It’s a wonderful choice for coffee lovers seeking a refreshing and indulgent treat.

Mango Soy Milk Ice Cream

This mango soy milk ice cream is a tropical delight that combines the creamy texture of soy milk with the bright, sweet flavor of ripe mangoes. Perfect for hot summer days, this refreshing treat is vegan, dairy-free, and packed with fruity goodness. The natural sweetness of mangoes pairs beautifully with the creamy base, offering a dessert that’s both satisfying and light.

Ingredients:

• 2 cups soy milk (unsweetened)
• 2 ripe mangoes, peeled and chopped
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a blender, puree the chopped mangoes until smooth.
2. In a saucepan, combine the soy milk, sugar, and salt, and heat over medium heat, stirring until the sugar dissolves.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry, then add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the pureed mango and vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for 2-3 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

This mango soy milk ice cream is a fruity, refreshing treat that captures the essence of tropical flavors. The combination of creamy soy milk and sweet mango creates a perfect balance of textures and tastes, making it a delightful dessert for anyone seeking a dairy-free option. With its vibrant color and natural sweetness, this ice cream will transport your taste buds to a sunny paradise, offering a healthy and delicious alternative to traditional ice cream.

Peanut Butter Soy Milk Ice Cream

Peanut butter lovers will enjoy this rich and creamy peanut butter soy milk ice cream. The combination of creamy peanut butter and soy milk makes for a satisfying dessert that’s both indulgent and dairy-free. With its nutty flavor and smooth texture, this ice cream is the perfect treat for anyone looking to enjoy a plant-based dessert with a peanut butter twist.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1/2 cup peanut butter
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, combine the soy milk, sugar, and salt, and heat over medium heat until the sugar dissolves.
2. Stir in the peanut butter, mixing well until it’s fully combined and smooth.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry, then add it to the saucepan. Stir until the mixture thickens (about 5-7 minutes).
4. Remove from heat and stir in the vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for 2-3 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

Peanut butter soy milk ice cream is an irresistible combination of creamy and nutty flavors, making it the perfect dessert for anyone who loves peanut butter. The smooth texture from the soy milk and the rich, creamy peanut butter come together in a luscious, dairy-free treat. Whether you’re a fan of peanut butter or simply looking for a new plant-based ice cream option, this recipe will not disappoint. It’s a perfect dessert for any occasion, offering both indulgence and comfort in every scoop.

Blueberry Soy Milk Ice Cream

Blueberry soy milk ice cream is a delightful, fruity dessert that combines the sweetness of blueberries with the creamy texture of soy milk. This refreshing ice cream is perfect for those who enjoy fruity flavors and want a dairy-free treat. Packed with antioxidants from the blueberries, this ice cream is not only delicious but also a healthier alternative to traditional ice cream.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1 1/2 cups fresh or frozen blueberries
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, heat the soy milk, sugar, and salt over medium heat, stirring until the sugar dissolves.
2. In a separate pan, cook the blueberries over medium heat until they release their juice and begin to soften (about 5-7 minutes). You can mash them slightly to help release more juice.
3. Strain the cooked blueberries to remove the skins, then add the blueberry puree to the saucepan with the soy milk mixture.
4. If using cornstarch, mix it with a tablespoon of cold soy milk to make a slurry, then stir it into the saucepan. Continue to cook and stir until the mixture thickens (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract.
6. Allow the mixture to cool to room temperature, then refrigerate for 2-3 hours or overnight.
7. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer to an airtight container and freeze for 3-4 hours before serving.

Blueberry soy milk ice cream is a wonderful choice for anyone who loves fruity, light desserts. The natural sweetness and tanginess of the blueberries pair beautifully with the creamy soy milk, creating a dessert that’s both refreshing and satisfying. With its vibrant color and antioxidant-rich ingredients, this ice cream is not only a treat for your taste buds but also a guilt-free indulgence. It’s the perfect way to enjoy a delicious, dairy-free frozen dessert that’s packed with fruity goodness.

Chocolate Soy Milk Ice Cream

Chocolate lovers, this one’s for you! This rich and velvety chocolate soy milk ice cream is a dream come true for those who prefer dairy-free desserts. The combination of smooth soy milk and high-quality cocoa powder results in a creamy, indulgent treat that’s both rich in flavor and light in texture. With a chocolatey base that’s sure to satisfy any sweet tooth, this dessert offers a perfect plant-based alternative to traditional chocolate ice cream.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, whisk together the soy milk, cocoa powder, sugar, and salt over medium heat until the sugar dissolves and the cocoa is fully blended.
2. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry and add it to the saucepan. Stir the mixture until it thickens, about 5-7 minutes.
3. Remove from heat and stir in the vanilla extract.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
6. Transfer to an airtight container and freeze for 3-4 hours before serving.

Chocolate soy milk ice cream is a perfect indulgence for those craving a rich, creamy chocolate dessert without dairy. The cocoa powder provides a deep, satisfying chocolate flavor, while the soy milk adds a smooth and light texture. Whether enjoyed on its own or paired with other toppings, this ice cream offers an irresistible, dairy-free option for chocolate aficionados. It’s the ultimate way to enjoy a classic dessert with a plant-based twist!

Cinnamon Soy Milk Ice Cream

This cinnamon soy milk ice cream offers the warm and comforting flavor of cinnamon in every scoop. With its creamy texture and slightly spicy kick, this ice cream is perfect for those who love cozy, fall-inspired flavors. The soy milk base adds a smooth and velvety feel, while the cinnamon brings depth and warmth, making this a great dessert for any season, especially when you’re in the mood for something sweet and aromatic.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1 tsp ground cinnamon
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, whisk together the soy milk, sugar, cinnamon, and salt over medium heat until the sugar dissolves and the mixture is heated through.
2. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry and add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
3. Remove from heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature, then refrigerate for 2-3 hours or overnight.
5. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
6. Transfer to an airtight container and freeze for 3-4 hours before serving.

Cinnamon soy milk ice cream offers a delightful balance of creamy texture and the warm, spicy notes of cinnamon. It’s a comforting and dairy-free treat that captures the essence of cozy flavors, making it a perfect dessert for chilly evenings or festive occasions. The soy milk provides a smooth base that complements the cinnamon, making each bite both soothing and satisfying. This ice cream will certainly warm your taste buds and provide a sweet escape from the everyday.

Lemon Soy Milk Ice Cream

If you’re a fan of tart and refreshing flavors, this lemon soy milk ice cream is the perfect treat. The zesty lemon combines beautifully with the creamy soy milk base, creating a light yet indulgent dessert that’s bursting with citrusy goodness. This vegan-friendly ice cream is ideal for a refreshing summer dessert or a tangy palate cleanser after a meal. Its bright and uplifting flavor makes it a delightful alternative to traditional lemon sorbet.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1/2 cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, combine the soy milk, sugar, and salt over medium heat, stirring until the sugar dissolves.
2. If using cornstarch, mix it with a tablespoon of cold soy milk to make a slurry and add it to the saucepan. Stir the mixture until it thickens, about 5-7 minutes.
3. Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract.
4. Allow the mixture to cool to room temperature, then refrigerate for 2-3 hours or overnight.
5. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
6. Transfer to an airtight container and freeze for 3-4 hours before serving.

Lemon soy milk ice cream is a wonderfully tangy dessert that’s both refreshing and creamy. The bright citrus flavor from the lemon pairs perfectly with the smooth soy milk base, creating a delightful balance of tartness and creaminess. This dessert is perfect for those who love citrus-based treats and are looking for a dairy-free option. Its fresh, zesty flavor makes it ideal for hot weather or whenever you’re craving a light, flavorful dessert.

Coffee Soy Milk Ice Cream

For coffee lovers, this coffee soy milk ice cream is the perfect indulgence. The rich, bold flavor of coffee pairs beautifully with the creamy texture of soy milk, creating a satisfying dessert that’s both decadent and dairy-free. The deep coffee taste is balanced with a hint of sweetness, making it a wonderful after-dinner treat or a refreshing pick-me-up when you’re in the mood for something indulgent yet light.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1/2 cup strong brewed coffee (cooled)
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, combine the soy milk, sugar, and salt over medium heat, stirring until the sugar dissolves.
2. Mix the brewed coffee into the soy milk mixture and continue to heat, ensuring everything is well combined.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to make a slurry and add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for 2-3 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

This coffee soy milk ice cream is a rich, bold dessert that’s perfect for those who crave a coffee-inspired treat without the dairy. The combination of smooth soy milk and the deep flavor of coffee creates a satisfying and indulgent treat. With just the right amount of sweetness, this dairy-free ice cream delivers the perfect balance of flavors. Whether enjoyed on its own or paired with a rich chocolate dessert, it’s sure to please coffee lovers in search of a vegan-friendly treat.

Strawberry Soy Milk Ice Cream

Strawberry soy milk ice cream is a classic fruity treat that captures the essence of summer in every bite. The vibrant sweetness of fresh strawberries blends perfectly with the creamy soy milk, creating a smooth, dairy-free ice cream that’s both refreshing and satisfying. With its natural sweetness, this recipe offers a guilt-free indulgence that’s packed with fruity goodness—perfect for those who love light yet decadent desserts.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1 1/2 cups fresh or frozen strawberries
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a blender, puree the strawberries until smooth.
2. In a saucepan, combine the soy milk, sugar, and salt over medium heat, stirring until the sugar dissolves.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry and add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the strawberry puree and vanilla extract.
5. Allow the mixture to cool to room temperature, then refrigerate for 2-3 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

Strawberry soy milk ice cream is the perfect way to enjoy the fresh, sweet flavors of summer. The natural fruitiness of the strawberries combines wonderfully with the creamy soy milk base, creating a dessert that’s both light and indulgent. Whether you’re enjoying it on a warm day or as a refreshing after-dinner treat, this dairy-free ice cream is sure to become a favorite. Its fresh, fruity flavor is a delightful option for anyone seeking a plant-based dessert that doesn’t compromise on taste.

Vanilla Bean Soy Milk Ice Cream

Vanilla bean soy milk ice cream offers the classic, comforting flavor of vanilla in a creamy, dairy-free form. The infusion of real vanilla bean adds depth and richness to the flavor, making this a timeless and versatile ice cream that can be enjoyed on its own or paired with other desserts. Simple yet delicious, this vanilla bean soy milk ice cream is a must-try for those who appreciate the elegance of vanilla in its purest form.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1 vanilla bean (or 2 tsp vanilla extract)
• 3/4 cup sugar
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. Split the vanilla bean lengthwise and scrape out the seeds.
2. In a saucepan, combine the soy milk, sugar, and salt, then add the vanilla bean seeds (or vanilla extract if using). Heat over medium heat, stirring until the sugar dissolves and the mixture is well combined.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry, then add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
4. Remove from heat and let the mixture cool to room temperature. If using the vanilla bean pod, remove it at this point.
5. Refrigerate the mixture for 2-3 hours or overnight to chill.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

Vanilla bean soy milk ice cream offers a smooth and creamy dessert with the pure, aromatic flavor of real vanilla. The soy milk provides a delicate, dairy-free base that complements the rich and subtle taste of the vanilla, making it the ideal treat for those who appreciate simple, elegant desserts. Whether enjoyed alone or as a complement to other flavors, this ice cream is a versatile and satisfying choice for any occasion. Its smooth texture and natural sweetness will surely make it a go-to recipe for plant-based dessert lovers.

Mango Soy Milk Ice Cream

Mango soy milk ice cream is a tropical delight that brings the taste of summer to any time of year. With the vibrant sweetness of mangoes and the creamy texture of soy milk, this ice cream is light, refreshing, and full of flavor. It’s an ideal dessert for those looking for a fruity, dairy-free alternative that’s both indulgent and refreshing. The natural sweetness of ripe mangoes paired with the soy milk base creates an irresistible, velvety treat.

Ingredients:

• 2 cups soy milk (unsweetened)
• 2 ripe mangoes (peeled and diced)
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. Blend the mango pieces in a blender or food processor until smooth.
2. In a saucepan, combine the soy milk, sugar, and salt over medium heat, stirring until the sugar dissolves.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry, then add it to the saucepan. Stir the mixture until it thickens, about 5-7 minutes.
4. Remove from heat and stir in the mango puree and vanilla extract.
5. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

Mango soy milk ice cream offers a tropical escape in every bite. The luscious mango puree blends seamlessly with the smooth soy milk, creating a creamy, fruity dessert that’s both refreshing and indulgent. Its vibrant flavor and light texture make it an excellent choice for a dairy-free treat, and it’s sure to transport you to sunnier days. Whether served on its own or as part of a tropical fruit salad, this ice cream is a delicious and vibrant way to enjoy the flavors of summer.

Peanut Butter Soy Milk Ice Cream

Peanut butter soy milk ice cream brings together the rich, nutty flavor of peanut butter with the creamy texture of soy milk for a decadent yet dairy-free treat. The creamy peanut butter creates a luscious, smooth base, while the soy milk ensures the ice cream stays light and refreshing. This ice cream is perfect for anyone who loves peanut butter and wants a simple yet indulgent dessert that is plant-based and full of flavor.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1/2 cup peanut butter (smooth)
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, combine the soy milk, sugar, and salt over medium heat, stirring until the sugar dissolves.
2. Add the peanut butter and whisk until smooth and well incorporated.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry, then add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

Peanut butter soy milk ice cream is the perfect combination of creamy, nutty, and slightly sweet. The peanut butter adds a rich, indulgent flavor that’s perfectly balanced by the smoothness of the soy milk. It’s an ideal dessert for peanut butter lovers who want a dairy-free option that doesn’t compromise on taste. Whether enjoyed alone or with some chocolate chips sprinkled on top, this ice cream is a comforting and satisfying treat.

Cherry Soy Milk Ice Cream

Cherry soy milk ice cream is a sweet, tangy treat that offers the bright flavor of cherries with the creamy smoothness of soy milk. It’s a refreshing dessert that brings the taste of fresh, ripe cherries into a dairy-free ice cream form. This is a great option for anyone who enjoys fruit-forward ice creams and is looking for a vibrant, plant-based alternative. With its burst of cherry flavor and smooth texture, it’s a delightful treat for any occasion.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1 1/2 cups fresh or frozen cherries (pitted)
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. Blend the cherries in a blender or food processor until smooth, leaving a few chunks if you like texture in your ice cream.
2. In a saucepan, combine the soy milk, sugar, and salt over medium heat, stirring until the sugar dissolves.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry, then add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the cherry puree and vanilla extract.
5. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

Cherry soy milk ice cream is a burst of fruity sweetness in every bite. The tart cherries blend wonderfully with the creamy soy milk, creating a dairy-free treat that’s refreshing and indulgent. Its vibrant color and fresh flavor make it a perfect summer dessert, and it pairs wonderfully with other berry desserts or on its own. Whether you’re a cherry enthusiast or simply looking for a fruity alternative to traditional ice cream, this recipe will surely delight your taste buds.

Chocolate Soy Milk Ice Cream

Chocolate soy milk ice cream is the ultimate indulgence for chocolate lovers. With a rich, velvety chocolate flavor and a smooth soy milk base, this ice cream is a dairy-free delight. The cocoa powder provides a deep, intense chocolate taste, while the soy milk keeps it creamy and light. This treat is perfect for those seeking a plant-based, chocolatey dessert that is both satisfying and delicious, offering the perfect balance of sweetness and richness.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, combine the soy milk, cocoa powder, sugar, and salt. Whisk until the cocoa powder is completely dissolved and the mixture is smooth.
2. Heat the mixture over medium heat, stirring occasionally, until it starts to steam.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to make a slurry, then add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract.
5. Allow the mixture to cool to room temperature, then refrigerate for at least 2-3 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

Chocolate soy milk ice cream delivers the perfect combination of creamy, rich, and decadent chocolate flavor. With its velvety texture and satisfying cocoa taste, it’s an ideal dessert for those who want a dairy-free option without compromising on taste. This chocolate ice cream will satisfy any sweet tooth and is a great treat for both chocolate lovers and those looking for plant-based desserts. Serve it on its own or pair it with your favorite chocolate-based desserts for a truly indulgent experience.

Coconut Soy Milk Ice Cream

Coconut soy milk ice cream combines the tropical, creamy flavor of coconut with the smooth texture of soy milk, creating a delightful dessert that’s both light and indulgent. The richness of the coconut milk gives this ice cream a velvety texture, while the soy milk keeps it dairy-free and smooth. This ice cream is perfect for anyone who loves coconut’s tropical flavor in a refreshing, creamy form, and it’s an excellent option for those seeking a plant-based dessert.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1 cup canned coconut milk (full-fat)
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. In a saucepan, combine the soy milk, coconut milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is smooth.
2. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry and add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
3. Remove from heat and stir in the vanilla extract.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 2-3 hours or overnight.
5. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
6. Transfer to an airtight container and freeze for 3-4 hours before serving.

Coconut soy milk ice cream is the ultimate tropical treat, offering the rich and creamy flavor of coconut in a dairy-free form. Its smooth, velvety texture combined with the subtle sweetness of coconut makes it a refreshing yet indulgent dessert. Whether you’re a coconut lover or simply looking for a plant-based ice cream, this recipe provides a delicious, satisfying option that will transport you to paradise with every bite.

Raspberry Soy Milk Ice Cream

Raspberry soy milk ice cream is a vibrant, tangy dessert that beautifully balances the tartness of raspberries with the creaminess of soy milk. The fresh raspberry puree infuses the ice cream with a burst of flavor, while the soy milk creates a smooth, dairy-free base that makes each bite feel indulgent. This light yet flavorful ice cream is perfect for anyone who loves the refreshing taste of berries, and it’s a wonderful choice for a fruity, dairy-free treat.

Ingredients:

• 2 cups soy milk (unsweetened)
• 1 1/2 cups fresh or frozen raspberries
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional for thicker texture)

Instructions:

1. Blend the raspberries in a blender or food processor until smooth, leaving some chunks if you prefer a textured ice cream.
2. In a saucepan, combine the soy milk, sugar, and salt over medium heat. Stir until the sugar dissolves.
3. If using cornstarch, mix it with a tablespoon of cold soy milk to create a slurry, then add it to the saucepan. Stir until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the raspberry puree and vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for at least 2-3 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for 3-4 hours before serving.

Raspberry soy milk ice cream offers a refreshing, tangy twist on traditional ice cream. The tart raspberries balance perfectly with the creamy soy milk base, making it a light yet satisfying dessert. Its vibrant color and fresh, fruity flavor make it a perfect choice for a summer treat or a light dessert after a heavy meal. This dairy-free ice cream will surely become a favorite among berry lovers and those seeking a fruity, plant-based dessert.

Note: More recipes are coming soon!