Vanilla Ice Cream

At the risk of convincing everyone not to read this post, I don't really like vanilla ice cream. It just doesn't do it for me. My brother, on the other hand, lived on it as a child. I adapted this recipe from The Vegan Scoop to use in the Snickers Ice Cream Bars (post coming soon!), but it is great if you just like vanilla ice cream. For variety, add crushed up Oreos, nuts, fruit, etc. in the last few minutes of churning.

Vanilla Ice Cream (small batch - double if desired)

1 cup soy creamer
1/2 cup soy milk, divided
1/4 cup sugar
1 Tbls. arrowroot powder
1 Tbls. vanilla

In a pot, heat the soy creamer, sugar, and 1/4 cup of the soy milk until boiling. Stir frequently so the sugar dissolves and the mixture doesn't burn.

While the mixture is heating up, mix the remaining 1/4 cup of soy milk with the arrowroot powder in a small bowl until there are no lumps. Watch the batter carefully because it takes about 0.2 seconds to go from doing nothing to bubbling over.

As soon as the batter has boiled, lower the heat and whisk in the arrowroot/milk mixture until the batter has thickened. Let cool until it stops steaming and whisk in the vanilla.

Refrigerate the batter for at least a few hours. Make the ice cream according to your ice cream maker's instructions.