Living Without Meat

Yesterday I mentioned that I made my own ice cream and that I would share the recipe with you. Granted, I said I would share it later in the day yesterday, but hey, in some parts of the world it’s still the same day, right? It has been less than 24 hours since then.

My flavor choice for homemade soy ice cream - made without an ice cream maker - was banana chocolate chip. The recipe called for mega amounts of everything, and since I am broke and my Acme didn’t have any soft tofu in stock, I made up my own, smaller version.

In a food processor, I combined one and a half bananas with about one-third of a package of soft tofu (actually, I was lacking, so I put in about one-fourth a package of soft, and one-fourth firm), 1/4 cup of soy milk (I used vanilla), and a handful of sugar (this is honestly how I measured it. It was perfect for me, but I like things on the less-sweet side).

Now taste it. If you don’t like it now, you won’t magically grow accustomed to it once it is frozen.

Stir in some chocolate chips, walnuts, candy pieces, hunks of fruit, or whatever you like in your cold, creamy desserts. Put the mix in a freezer-safe container, and put in into the freezer with the lid off. Every 15 minutes, give it a good stir and try really hard to limit yourself to just one spoonful per 15-minute stir.

In two to three hours, you will have the optimal serving consistency. If you cover it in the freezer after stirring regularly for two hours, it will still be good, but it will harden some. I just pop it in the refrigerator or set it out on the counter a little before I want to have some.

It is ten times better than any soy ice cream on the market, and it is completely vegan (depending on what chunkage you put in, of course).

For exact measurements of ingredients, as well as numerous variations including pumpkin or chocolate mint, you will have to buy (or see if your local library has) a copy of the recipe book Soy Desserts, available on Amazon.

I absolutely love it! But I’ll have to test it out on the 2-year-old nephew to make sure it’s kid-approved, too. His last review, of my smoothie, was not so positive: “Sometimes, I don’t like Aunt Sally’s smoothies.”

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