Raspberry Soy Milk Ice Cream

This image courtesy of Joseph DeLeo

It might seem odd to have a recipe for ice cream in a health-oriented cookbook, but this is a healthy ice cream alternative. Soy milk subs in for cream and milk here, but the texture of soy milk is so creamy that it results in a nice smooth texture. Adding a little thick Greek-style yogurt and plenty of honey helps too. Look for soy milk that is made from only soy milk and water and no thickeners like carageenan or guar gum.




Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe CourseDessert

Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Tree Nut Free, Vegetarian

EquipmentBlender, Ice Cream Maker

Five Ingredients or LessYes

Taste and TextureCreamy, Fruity, Sweet, Tart

Type of DishDessert, Ice Cream


  • 1 quart unsweetened soy milk
  • 2/3 cup honey
  • 2 teaspoons vanilla extract
  • 2/3 cup thick Greek-style yogurt
  • 2 cups frozen raspberries


  1. Combine the soy milk, honey, and vanilla in a large saucepan and heat for about 5 minutes, stirring frequently to dissolve the sugar into the soy milk. Remove from the heat, add the yogurt and raspberries, and transfer the mixture to a blender and, in batches if necessary, blend until smooth.

  2. Turn on your ice cream maker and slowly pour the smooth soy milk and raspberry mixture into the machine; churn until it has the consistency of soft-serve ice cream, about 45 minutes. Immediately pour into a large sealable container, press plastic wrap onto the surface of the ice cream, seal the container, and freeze for at least several hours.

  3. Remove from the freezer and let stand for 10 minutes before scooping.


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This recipe turned out super grainy with an undesirable texture. Probably needs additional stabilizers and/or fats. Would not recommend.


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