Honey Soy Ice Cream


This is another recipe inspired by Salsa.  The key challenge was to make ice cream without sugar and to use organic ingredients where possible.   I use organic soy milk in this one, which, combined with the honey gives a rich almost malty flavour.


  • 1 1/2 c organic soy milk
  • 1 1/2 c thickened cream
  • 2/3 c honey
  • 1 t vanilla
  • 1/2 t cinnamon

Beat all ingredients together until fully blended and slightly frothy.  Refridgerate for at least 3 hours.  Churn in ice cream machine as per manufacturers instructions and freeze.  Serve with fresh or frozen berries on top.  I prefer raspberries with this ice cream. They offer a lovely fresh tartness to cut through the honey sweet of the ice cream.


About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

2 responses »

  1. Jen, this looks so good! I was wondering if it would taste just as good with an almond milk or coconut milk?


    • Hi. I have used almond milk, and it is really good – the almond flavour is subtle. Coconut milk sounds a good option to try but I haven’t gotten there yet! Please let me know how it goes if you give it a go! jen

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