Chocolate Soy Ice Cream and Variations

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Recipe Information

Recipe Created By: Mary Young


4 cups vanilla soy milk
1 1/2 cups sugar
1/2 cup cocoa powder
1 Tbsp vanilla extract
1 cup marshmallow creme (optional)
1/2 cup miniature marshmallows (optional)
1/2 cup peanuts (optional)


Combine soy milk, sugar, vanilla, cocoa powder, and vanilla in blender and process at low speed until smooth. Pour mixture into ice cream maker canister

Freeze ice cream as directed.



– Marshmallow Revel – Swirl 1 cup marshmallow creme into chocolate ice cream immediately after freezing.

– Rocky Road – Swirl 1/2 cup of miniature marshmallows and 1/2 cup peanuts into chocolate ice cream immediately after freezing.

I use Silk® soy milk.


If making any of the variations, be sure to check to check the marshmallows or fluff for allergens (many contain egg, corn syrup, or fish gelatin). Do not use peanut if avoiding peanuts.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Peanut Substitutions: There are many peanut-free products available in the US. Find out more about peanut substitutions.

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