Dairy Free - Soy Coconut Ice Cream
Without the Soy Flavor

This ice cream was made using the following recipe.

I love coconut ice cream, so I decided to make some for my allergic-to-milk daughter. Since she can have soy, I knew it would be a key ingredient.

The only thing that concerned me was how it would taste. Would it overpower the other flavors? I really wanted it to not taste like soy.

Well, to my surprise and delight, my attempt to make a great dairy free soy ice cream recipe that doesn't taste like soy, was a success. At least, we think it was. You'll have to make some and decide for yourself.

Soy Coconut Ice Cream


  • 1 pint Silk French Vanilla Soy Creamer(R)

  • 1 14oz. can coconut milk chilled (Try to use a brand that has guar gum as an ingredient. It helps to thicken and make a smoother and creamier result.)

  • 3/4 cups granulated sugar

  • 1 tsp. coconut extract

  • 1/3 cup sweetened flaked coconut-chopped into tiny pieces.


In a mixing bowl, dissolve sugar in soy creamer. Add chilled coconut milk and the extract. Stir well, and pour into the ice cream maker. Freeze according to the directions for your machine. Usually takes 25 minutes. During the last 5 minutes, add the chopped flaked coconut to the ice cream.

Serve immediately if you like it soft. Or, if you like to scoopable, put it into containers and freeze for a couple of hours or until hardened.

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