Newsletter - Animal Writes sm
From  Issue
3 March 2002
Making Ice Cream & Butter

By Robert Cohen - [email protected]

Last week, while dining in a Chinese restaurant, I watched a child swirl chocolate and strawberry ice cream together into a wet sludge, which soon melted into a thick liquid. Her parents were oblivious to the child's game, but I was inspired.

Liquid ice cream tastes just like frozen ice cream, and that is the secret to making the perfect dessert. Simply work backwards.

Yesterday, I decided to apply theory to culinary excellence. I went to the Target store in Hackensack, New Jersey, and invested $34.99 and purchased the cheapest and simplest ice cream maker I could find, a 1.5 quart model made by Rival.

There are few moving parts in the machine. I had to pre-freeze the mixing bowl. No rock salt is necessary.

I began with six cents of homemade soymilk, one and one-half quarts, a container of environmentally friendly chocolate (no slave labor), and maple syrup.

I called Lizzy to be my mixer, and we soon created a liquid that tasted just like melted chocolate ice cream. This was not scientific, and the actual recipe was lost, but it will be easy to re-create. I believe that we added three heaping tablespoons of vegan chocolate powder and sweetened the liquid with maple syrup until it tasted just right.

We shook the liquid in a large jar until the chocolate powder had dissolved, then poured the mixture into our ice cream machine. Lizzy pushed the button, and eight minutes later we had perfect chocolate soy ice cream. Lizzy ate her fill, then froze the rest.

Hours later, the soy ice cream was as hard as a rock. We talked about this, and decided that we never want to add artificial stabilizers and emulsifiers to our foods like they do in factories. It's always better to make things fresh.

Today, Lizzy and I will be visiting our local gourmet produce store. Strawberries may be out of season, but our Korean produce man carries large ripe berries that are to die for. We'll be making strawberry ice cream for tonight's dessert.

Lizzy asked if we could buy a container of chocolate syrup. That's just not necessary. One can add sugar and chocolate powder to soymilk, and produce a thick chocolate syrup that is indistinguishable from any store brand.

Whipped cream? Yep. This is not diet food, folks. Normal whipped cream is loaded with fat, and one consumes plenty of calories with each dollop of cream, but here's how we make our sinfully delicious homemade whipped cream.

We first make soy butter.


1 cup of cold soymilk
2 tablespoons of fresh lemon juice
1 cup of safflower or sunflower oil


Place the soymilk in a food processor and press the blend switch. The centrifugal force will create a hole in the center. Slowly pour in the oil in a steady stream, and when the hole closes, add the lemon juice. Refrigerate.

To make the whipped cream


8 tablespoons of soy butter
2 tablespoons of soymilk
One-half cup of maple syrup
1 teaspoon of vanilla extract


Blend chilled soy butter in a food processor. Gradually add maple syrup and whip until it Turns fluffy white. Add soymilk and vanilla and Blend well until it resembles whipped cream. Freeze.

You can use store-bought soymilk, but it gets expensive. We make our soymilk in the Soytoy. 

If you do not have a SoyToy, visit an Asian market (Chinese, Korean, or Japanese) and buy the freshest soymilk you can find. Unlike products found in most supermarkets, these soymilks contain no artificial preservatives, stabilizers, or flavor enhancers. Homemade or freshly made soymilk will also contain fiber, unlike brands like SILK which contain no fiber, robbing you of the full range of nutrients contained in the soy bean.

Do you need a SoyToy? Of course not, but this machine soon pays for itself. Each time you spend $2 for a quart of soymilk, remember that you can be making your own for just four cents.

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