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Ingredients
- 2 cups soy coffee creamer (or any non-dairy milk)
- 2 cups soymilk (or any non-dairy milk)
- 34 cup sugar
- 2 tablespoons arrowroot or 2 tablespoons cornstarch
- 2 teaspoons vanilla extract (No imitation stuff)
Method
- Mix 1/4 cup of soy milk with the 2 tablespoons of arrowroot or cornstarch and set aside.
- 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).
- Stir in vanilla extract.
- Set the ice cream mixture aside to cool.
- Freeze according to your ice cream makers instructions.
