- 1 quart unsweetened soy milk
- 2/3 cup honey
- 2 teaspoons vanilla extract
- 2/3 cup thick Greek-style yogurt
- 2 cups frozen raspberries
- Combine the soy milk, honey, and vanilla in a large saucepan and heat for about 5 minutes, stirring frequently to dissolve the sugar into the soy milk. Remove from the heat, add the yogurt and raspberries, and transfer the mixture to a blender and, in batches if necessary, blend until smooth.
- Turn on your ice cream maker and slowly pour the smooth soy milk and raspberry mixture into the machine; churn until it has the consistency of soft-serve ice cream, about 45 minutes. Immediately pour into a large sealable container, press plastic wrap onto the surface of the ice cream, seal the container, and freeze for at least several hours.
- Remove from the freezer and let stand for 10 minutes before scooping.