3d pan white

Carmelized Plantains and Caramel CookieDough Soy Kreme

Caramel Cookie Dough Ice Cream:


2 tbsp cornstarch

1/2 cup cold soy milk

1/2 cup raw sugar

2 cups Silk soy creamer

1 cup soy milk

1 vanilla bean, scraped


Mix the ½ cup soy milk with the cornstarch and set aside. In a saucepan heat the soy creamer, milk and sugar- stir until it comes to a boil. Add cornstarch mixture and stir until you see it is starting to thicken. Add the vanilla. Cool. Add to an ice cream maker and process about 30-40 minutes then pour into container and freeze 30 minutes.

Add the cookie dough and some of the caramel (reserved from plantains) when it is very thick and complete the freeze.


Cookie dough:


1/2 cup all-purpose flour

2 1/2 tablespoons brown sugar

3 tablespoons white sugar

2 tablespoons vegetable margarine

1/8 teaspoon vanilla extract

2 tablespoons water


In a medium bowl, mix together the brown sugar, white sugar, and margarine until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.

Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.


I made a batch of cookies and crumbled a top the soy kreme….after I caramelized the plantains in 1 tbsp margarine, ¼ cup brown sugar, 2 tbsp agave and 4 tbsp soy creamer.


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Taken on July 17, 2009