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- 1 cup soy milk, divided
- 2 tablespoons arrowroot
- 2 cups soy creamer
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- In a small bowl, combine 1/4 cup soy milk with arrowroot and set aside.
- Mix the soy creamer, remaining 3/4 cup soymilk, and sugar together in a saucepan and bring to a boil over low heat. When the mixture begins to simmer, take off heat and immediately pour in the arrowroot cream. This will cause the liquid to thicken noticeably.
- Add the vanilla extract.
- Set the ice cream mixture aside to cool, then place in refrigerator. Ice cream mixture should be well chilled before adding to ice cream machine. Freeze according to your ice cream maker’s instructions.