PRESS RELEASE: Do-It-Yourself Plant-Based Recipes for National Ice Cream Month
- soyfoodscouncil
- 3 hours ago
- 3 min read
Updated: 2 hours ago
FOR IMMEDIATE RELEASE
Linda Funk
Executive Director
The Soyfoods Council
Photos Available Upon Request
Ankeny, Iowa, June 10, 2026—Almost everybody has a reason to celebrate National Ice Cream Month in July. In fact, last year, ice cream makers in the U.S. produced more than 1.2 billion gallons of our favorites, and the average American consumed approximately 4 gallons of ice cream. The following cool recipes from The Soyfoods Council are made with tofu, soy milk or soy yogurt. They are ice cream alternatives for those who follow nondairy diets or are looking for plant-based dessert ideas. Recipes featuring versatile soy are not only satisfying, they add high-quality protein to your diet.
Chocolate Tofu Ice Cream: This spin on ice cream features chocolate soymilk and soft silken tofu. The recipe starts with an envelope of gelatine softened in ¼ cup water and microwaved for 15 to 20 seconds. Stir in 1 cup chocolate soymilk. In a blender container, add 8 ounces of drained soft silken tofu and a second cup of chocolate soymilk; blend until smooth. Add gelatine-soymilk mixture, ½ cup chocolate syrup, ½ cup sugar and 1 teaspoon of vanilla and blend. Transfer the mixture to an ice cream freezer and freeze according to manufacturer’sdirections. Store Chocolate Tofu Ice Cream in a covered container in the freezer.
If desired, serve the ice cream with Tofu Whipped Cream or Miso Caramel Sauce. These topping recipes are provided in Soy Sweet Indulgences, available free on the Soyfoods Council website.
Vanilla Soy Milk Ice Cream: This recipe is made with 4 cups plain or vanilla soymilk, 4 cups powdered sugar, 8 egg yolks, 2 vanilla beans, and 2 teaspoons cornstarch. Luxurious add-ins are soy nut butter, prepared caramel sauce and chocolate-covered soy nuts. You can find recipe details in the free downloadable digital cookbook, Just Add Soy, on The Soyfoods Council website. In case you’ve forgotten, fortified soy milk (with calcium and vitamins A and D) is similar to dairy milk in its nutrient composition.
Raspberry Frozen Soy Yogurt is a berry good frozen dessert made in a food processor. Combine 2 cups plain soy yogurt, 2 cups frozen raspberries, ½ cup granulated sugar and ½ teaspoon vanilla and process until the mixture is smooth. Strain out raspberry seeds. Place in the freezer in a stainless steel bowl. Until the dessert is completely frozen, stir it every half hour.
Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for other ice cream ideas, soy cooking tips and the latest research on soy foods and your health. Also, you can download several free digital cookbooks, including Just Add Soy and Soy Sweet Indulgences.
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About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.
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