Add all ingredients to your blender and blend for 30 seconds. The mixture will become a “custardy” texture as the xanthan gum begins to thicken the liquid.
Pour the mixture into your ice cream maker and run according to your ice cream maker’s instructions (approximately 45 minutes).
For a sweeter ice cream, use more evaporated cane juice crystals (Sucanat or regular sugar). In other recipes I use 1/3-1/2 cup of sugar, but since the Silk Nog is already very sweet, I cut the amount down for this recipe.
Ground nutmeg is optional.
You can freeze unopened quarts of Silk Soy Nog when it is available during the winter holidays and thaw it in the refrigerator for later use.