VeggieBoards banner

1 - 9 of 9 Posts

·
Registered
Joined
·
95 Posts
Discussion Starter · #1 ·
Hi! First time starting my own thread.<br>
I recently got an ice-cream maker, and I ordered the book 'The Vegan Scoop'.<br>
Got the book today and all recipes call for soy creamer, but I have never seen something called soy creamer at the supermarket here in Aus. Does anyone know what it would be called here? Or what would be a good replacement?<br>
I will appreciate any help you can provide!<br><br>
Thanks!
 

·
Registered
Joined
·
4,026 Posts
Here Is the link to silk soy creamer, you could search to find out where it's sold near you: <a href="http://silksoymilk.com/products/silk-creamer" target="_blank">http://silksoymilk.com/products/silk-creamer</a><br><br>
You may be able to buy it online if you can't find it at the store.<br><br>
Or, you could try to substitute coconut milk or a mixture of soy milk and tofu. Or try the thickest almond milk you can find.
 

·
Registered
Joined
·
95 Posts
Discussion Starter · #3 ·
Thank you Elaine, is soy creamer very thick? The only thing that I think may be close to soy creamer is soy condenced milk, which I have seen at the supermarkets here in Australia, do you think it would be close to soy creamer?
 

·
Registered
Joined
·
7,577 Posts
You won't find soy creamer in Aussie supermarkets because we've never had dairy creamer, that's an American thing - most Aussies wouldn't know what it was. But, it's possible to get the soy one in some health food shops and online. You won't find the brand that Elaine suggested in Australia, but you can buy <b>Soyatoo.</b><br><br><a href="http://www.veggieboards.com/newvb/attachment.php?s=7f5ee8bde0c2ad56f6c1266808164dda&attachmentid=15457" title="">Attachment 15457</a>
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">The only thing that I think may be close to soy creamer is soy condenced milk, which I have seen at the supermarkets here in Australia, do you think it would be close to soy creamer?</div>
</div>
<br>
The name "creamer" is a bit misleading. You would think it would be creamy but it's actually milky and less thick than condensed milk. Americans use it in their coffee and tea. Having used it myself, I think that at nearly $6 a carton, it's not worth it. If a recipe calls for a cup of soy creamer in addition to a cup of soy milk, just add two cups of soy milk. You'll get the same effect. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br><b>*To the American posters who post in the Aussie forum, can I just say that it's nice that you want to help with suggestions, but you can please stop recommending American brands that are NOT available in Australia or only available from online sites - sometimes these American sites won't even ship to Aus.</b><br><a href="http://cdn.veggieboards.com/7/7a/7ad0fb15_vbattach15457.jpeg"><img alt="LL" src="http://cdn.veggieboards.com/7/7a/525x525px-LL-7ad0fb15_vbattach15457.jpeg" style="width:220px;height:220px;"></a>
 

·
Registered
Joined
·
1,862 Posts
What I've done for the recipes in the Vegan Scoop is make concentrated almond milk - grinding up 2 cups of almonds in 4 cups water, rather than the soy creamer. The first batch with soy creamer was not so great -- too icy/grainy consistency.<br><br>
I've made the vanilla and chocolate with the almond "cream," and the chocolate was the better of the two. The vanilla had more of an "ice milk" consistency, and froze really hard after putting it in the freezer. The chocolate stayed more scoopable, I think because of the extra fat from the chocolate chips.
 

·
Registered
Joined
·
95 Posts
Discussion Starter · #6 ·
Thanks you all for your suggestions!<br>
I have been given this recipe to make soy-creamer hope it helps anyone else with the making of ice-cream:<br><br><br>
makes 1 1/4 cups of creamer<br><br>
Place /4 c. of plain soy milk and 1/4 c. of canola oil in a blender, and on high speed, blend until really smooth and creamy. Add another 3/4 c. of soy milk, 1 to 2 teaspoons of agave nectar, and , if desired, 1/2 teaspoon of vanilla extract, and blend until super smooth and frothy. How much sweetener you'll need will depend on how sweet you like creamer, and how sweet your soy milk was to start with! Use as you would commercial soy creamer and store in a tightly covered container in the fridge.<br><br>
So as other people said its just more soy milk, but with a bit more of fat from the oil!<br>
Thanks again!
 

·
Registered
Joined
·
2 Posts
I am thinking about buying Vegan Scoop. It was recommended to me by the chef at a desert cafe. I was wondering how you found the recipes, if they are easy to make, what you found worked well and what did not, if the ice cream sets OK. what you use to make the ice cream I mean do you use an ice cream maker?<br><br>
I looked the book up on line and saw the references to soy creamer. I took that to mean cream, and knowing the options for this are limited in Adelaide I did a quick Google to see if I could find a recipe and then found this site. You've already done all the leg work so thanks for that. I will try your recipe but I think I would substitute the agave nectar for something else, maybe rice bran syrup. Somebody else told that to make soy cream you whisk rice bran oil and sugar till its thick and creamy and then add soy milk and vanilla essence. Unfortunately I wasn't told the quantities. It does sound similar to your recipe though.
 

·
Registered
Joined
·
7,577 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Renounce</strong> <a href="/forum/post/2954413"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><br>
I looked the book up on line and saw the references to soy creamer. I took that to mean cream.</div>
</div>
<br>
Creamer and cream are two different things. Creamer is an American product, which is a bit pointless from an Aussie perspective because it's basically just a really sugary milk that Americans add to their coffee cos they're food manufacturers are pretty hung up on adding unnecessary sugar to everything for some strange reason. And I don't need to explain what cream is cos cream is cream. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
2 Posts
Thanks Nishani, I understand the difference between creamer and cream and the vegan equivalent as far as something that resembles cream is concerned. I also saw your comments about this in the thread. When making ice cream or the vegan equivalent which is really ice confection, you need to have fats/oils and other agents to thicken it otherwise you will just end up with ice. In the Vegan scoop recipes they call for soy milk and soy 'creamer' which I interpret to mean a soy product that has the consistency of cream. The creamy consistency is derived by adding oil and beating it till it becomes thick. There's a vegan restaurant here that does a very good soy 'cream'. I have seen Soytutti in health foood stores here but haven't tried it as it is too expensive and has a lot of additives. I used to make ice cream using milk, cream and eggs. Its very important to get the balance between the milk and the 'cream' eg the fats/oils right. I do buy the soy cream cheese and I had wondered about using that in lieu of cream. Also adding chocolate will increase the fats/oils. My favourite chocolate ice cream had 100g dark chocolate and 1/3 cup of cocoa (all pure chocolate no added milk) it was very rich and smooth.
 
1 - 9 of 9 Posts
Top