Silk Soy Nog Ice Cream

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Recipe Information

# of Servings: 4
Recipe Created By: Melanie Carver


2 1/2 cups Silk® Nog Soymilk
1 Tbsp canola oil
3 Tbsp evaporated cane juice crystals
2 tsp xanthan gum
1 pinch ground nutmeg (optional)


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.


Copyright © 2005 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Be sure to verify that Silk Soy Nog is safe for your allergy needs. Remember to read the label every time as manufacturers change formulations with out notice.

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.

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.

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