Egg Free, Dairy Free, Nut Free Creamy Vanilla Ice Cream

This is our favorite ice cream recipe. The end result is so creamy and delicious that it is worth the little bit of extra effort. We turned this batch of ice cream into Mint Chocolate Chip.

Creamy Vanilla Ice Cream

1 package unflavored gelatin (I use Knox)
2 cups soy milk, divided use
3 tbsp oil
2 cups miniature marshmallows OR 20 large marshmallows
1/3 cup sugar
1 tsp vanilla extract

Combine the gelatin, 1 cup of soy milk and oil. Set the mixture aside until ready to use. Place the remaining 1 cup of soy milk, marshmallows and sugar in a medium saucepan over medium-high heat. Stirring constantly, bring the marshmallow mixture to a slow boil until the sugar and marshmallows have dissolved. Remove the saucepan from the heat and allow the mixture to cool at room temperature or in the fridge. Use an electric mixer to beat the gelatin mixture until foamy. Pour the gelatin mixture and vanilla into the cooled marshmallow mixture then beat again. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
*  Serve immediately as a soft serve ice cream or place in a tightly covered container in the freezer.
*  This is a wonderful vanilla ice cream. However, it also works great as a base for other flavors by adding one of the additions towards the end of the processing. Addition possibilities include crushed or diced strawberries, crushed pineapple, coconut, crushed cookies, frozen cookie dough, chopped brownies, chopped cake, chocolate chips, sprinkles, etc.
*  You can also add mint extract, cocoa powder, chocolate syrup, Sunbutter, etc. when you add the vanilla.
*  You can also add food coloring in with the vanilla. It's fun to make the "wrong" color. For example, we like to make purple strawberry ice cream, pink mint chocolate chip ice cream, etc.