Background
This experiment focuses on developing a dairy-free ice cream base using soybeans. The aim is to utilize the Ninja Creami to achieve a texture and flavor profile reminiscent of White Rabbit candy. We are testing the ratios of water, oil, and sugar to mitigate ice crystal formation and achieve a smooth mouthfeel without traditional dairy fats.
Recipe
Ingredients
413g Soaked Soybeans
826g Water
200g Sugar
35g Neutral Oil
40g Syrup
Pinch Salt
Equipment
Ninja Creami
Blender
Instructions
-
Preparation
Blend the soaked soybeans and water to create a soy milk base. -
Mixing
Combine the soy milk with the sugar, salt, neutral oil, and syrup. -
Freezing
Freeze the mixture in a Ninja Creami pint container until solid. -
Processing
Process on the “Ice Cream” setting, then run a “Remix” cycle to ensure smoothness.
Notes and Observations
- The flavor is very delicious, strongly resembling White Rabbit candy. It leans towards being a bit too sweet, though this depends on the context of how it is served.
- The texture is currently too icy with noticeable crystallization.
- To address the texture, we could increase the oil content or use higher quality sugars.
- Another potential fix is reducing the water content of the soy milk itself.
- We are considering stabilizing the mixture with irish sea moss to bind water and prevent ice crystal formation.
- Adding fiber or flour, such as dried okara or sunflower seed protein (a byproduct of oil production), could also act as a stabilizer.
- A future iteration may explore a mixture between soy and peanut.
- We may also test a “freeze, churn, freeze” method to improve the structure.
Plain Soymilk: a lot lkike snow when frozen and blended through creamy - dry and notn very creamy
sorghum: respin nee
A few more thoughts on improvement: soluble fibers like inulin can improve ice cream texture (look into other soluble fibers — beta glucans in oat is one, maybe doing a combo between soy) - and potentially starch in the ice cream base — so maybe some gelatinized oat mixed with soy for protein and fat with some emulsified oils (?) — the kinako helped a lot, so maybe any fiber (think dark chocolate gelato) so what about grinding kinako plus oil in the wet grinder maybe with something else and doing that as a base - what about okara
what about blending different roots in — jerusalem artichoke for the inulin fiber
main questions: does coagulating the soymilk meanginfully improve the texture compared to the normal soymilk?
potential new recipe:
soymilk, some gelatinized oatmilk, potentially some pulverized fiber
https://www.icecreamscience.com/vegan-ice-cream-selecting-a-non-dairy-fat/
sweeteners: maple syrup sorghum syrup honey malt sugar koji sugar