Soy Vanilla Ice Cream
2 c. Soy creamer
2 c. Soy milk
3/4 c. Bakers sugar
2 T. Arrowroot
2 t. Vanilla extract
Mix the 1/4 cup of soy milk with the 2 tablespoons of arrowroot and put to the side. This iss allow the Arrowroot to hydrate.
Mix the soy creamer, the balance of the soy milk, and sugar together in a saucepan.
When the mixture comes up to a simmer, take off the heat and stir in the arrowroot mixture. This should immediately cause the liquid to thicken. Stir in vanilla extract.
Put this mix in the fridge for a couple of hours to cool and then freeze according to your ice cream maker's instructions.