Cherry Chocolate Chip Ice Cream
I can only get vanilla soy ice cream here, so I tend to make up my own flavors. This one is a favorite.
I can only get vanilla soy ice cream here, so I tend to make up my own flavors. This one is a favorite.
- Carbohydrate 4.6936125 g
- Cholesterol 0 mg
- Fat 1.59225 g
- Fiber 0.490874996781349 g
- Protein 0.311925 g
- Saturated Fat 0.9351525 g
- Serving Size 1 1 Serving (14g)
- Sodium 0.5775 mg
- Sugar 4.20273750321865 g
- Trans Fat 0.07462875 g
- Calories 31 calories
Step-by-step
- Soften ice cream, add ingredients.
- Repack and freeze.
Switching from a dairy base to a soy-based frozen dessert alters the melting point and fat structure significantly, which requires careful temperature management during mixing. When incorporating mix-ins into commercial or alternative frozen desserts, completely melting the base ruins the final texture by forming hard ice crystals upon refreezing. Instead, allow the quart of soy ice cream to soften at room temperature for roughly ten to fifteen minutes until it reaches a pliable, spreadable consistency similar to soft serve.
Technique and Texture Control
Integrating the solid ingredients demands specific handling to ensure an even distribution throughout the base. Chop the frozen cherries into pieces roughly the size of a pea before adding them, as large frozen fruit chunks become unpleasantly hard when refrozen. Fold the chopped cherries, semisweet chocolate chips, and cherry extract into the softened soy base using a silicone spatula, working quickly to prevent excess melting. Transfer the mixture into an airtight freezer-safe container and press a piece of parchment paper directly onto the surface to prevent freezer burn before returning it to the freezer for at least two hours.
- Avoid using whole frozen cherries, which sink to the bottom and create hard, icy pockets.
- Keep the cherry extract measurement precise; a 1/4 teaspoon is sufficient for one quart without imparting an artificial medicinal flavor.
- Ensure the chocolate chips are finely chopped or standard mini chips distribute evenly rather than clumping.
