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Fragrant and smooth, it feels very suitable for ice cream.
material
| Sugar Free Soy Milk Powder | 3 packs (about 90g) |
| caster sugar | 25g |
| boiling water | 200g |
| Light cream | 100g |
The practice of soy milk ice cream
- I use Yonghe sugar-free soymilk powder
- Soymilk powder + fine sugar mixed
- Pour boiling water and mix well
- sieve once
- Sift back into the basin
- The whipped cream is beaten to 5 to 6 points, with light lines and a fluid shape. Mix well with soy milk.
- ice cream batter finished
- Pour into a disposable piping bag
- Squeeze evenly into popsicle molds, cover with lids, insert wooden sticks, and freeze for more than 4 hours or overnight.
- Rinse under running water for 5-10 seconds, and then the film can be removed.
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