Vanilla Custard Ice Cream

October 21st, 2015 8:00 am by Kelly Garbato

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Now that I’ve gotten to the point where I’ve tried nearly every dream ice cream flavor I can think of, it’s time to get creative – like, cleaning out the cabinets creative. Also, Shane and I are thinking about moving some time in the distant future, so it’s probably best to start lightening the load now. If you could only see my pantry, you’d understand. Out of control doesn’t begin to describe it. My skepticism re: expiration dates doesn’t make things any easier on the hoarding end.

Exhibit A: the custard mix I bought roughly four years ago, back when I was reviewing Vegan Junk Food and wanted to try the Boston Cream Pie. It never materialized and so the custard powder sat. When I went rooting around in the cabinets for inspiration, I thought that surely someone must have tried to make ice cream with it. And they have! Usually with eggs and cream, but we can’t all be awesome, okay?

Anyway, this is my vegan version. I’ve never had custard before, so I can’t rate the accuracy of its flavor. What I can say it that it tastes delish: a little vanilla-y, but with a little extra something that I can only assume is the custard talking.

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Vanilla Custard Ice Cream

(Makes a little less than one quart of ice cream.)


2 cups soy creamer, plain or vanilla
1 cup + 2 tablespoons soy milk, plain or vanilla, divided
2 tablespoons arrowroot powder
2 tablespoons custard powder
1/2 cup sugar
1 teaspoon vanilla extract


1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a second mug, combine 2 tablespoons of soy milk and 2 tablespoons of custard powder. Mix well, until it forms a thick paste. Set aside.

3. In a medium saucepan, combine the soy creamer, remaining soy milk, and sugar. Heat on medium-high, whisking occasionally, until the mixture begins to boil. Remove from heat and allow the boiling to subside (five to ten seconds). Stir in the custard paste and return to heat. The batter should thicken a little.

4. Bring the mixture to a slow boil and remove from heat; stir in the arrowroot slurry and vanilla extract immediately. This should cause the milk to thicken noticeably, to the consistency of pudding.

5. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

6. To make the ice cream, process the batter according to your ice cream machine’s directions. Enjoy immediately or pop it in the freezer for a firmer dessert!

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