Honey—Soy Milk Shakes

Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Although honey is the primary sweetener here, you still need to add a little granulated sugar for background sweetness and to bring out the flavor of the honey. Using only honey makes the shake taste flat. As is true with fruit, local varieties of honey offer a wider and more diverse selection than what’s found in most chain supermarkets. The soy milk will add an earthy element that also brings out the honey’s natural flavors.


Honey—Soy Ice Milk

  • 4 cups plain soy milk
  • ½ cup good-quality honey
  • ¼ cup corn syrup
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • teaspoon kosher salt
  • 1 cup soy milk, plus more if needed


To Make the Ice Milk

Whisk together the 4 cups soy milk, the honey, corn syrup, canola oil, sugar, and salt. Refrigerate for at least 2 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Make the milk shakes now or freeze the ice milk until later.

To Make the Milk Shakes

If the soy ice milk has just been churned, place it in a bowl and whisk in the 1 cup soy milk. If you have made the soy milk ice milk earlier and it is hard, put it in a food processor or blender with the 1 cup soy milk. (If using a blender, you may have to purée it in 2 batches.) Process until smooth. In either case, add a little more milk for a thinner shake. Pour into 6 glasses. Serve immediately.

In Advance

The honey-soy ice milk can be frozen 2 days in advance. Make the milk shakes just before serving.