INGREDIENTS

  • 2 cups soy coffee creamer (or any non-dairy milk)
  • 2 cups soymilk (or any non-dairy milk)
  • 3/4 cup sugar
  • 2 tablespoons arrowroot or cornstarch
  • 2 teaspoons vanilla extract (No imitation stuff)

DIRECTIONS

  1. Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot or cornstarch and set aside.
  2. Mix the soy creamer, soy milk, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
  3. Stir in vanilla extract.
  4. Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.