SOYATO Ice Cream

Hello all,

I’m so excited to write this post because its about ICE CREAM!! For those of you living in Singapore, be sure to note this brand below!


Soyato is a home-grown Ice Cream Brand that prides itself for producing healthy, delicious Soy Ice cream! Soyato ice cream is made from non-GMO soy beans and other plant based ingredients ….and it happens to be vegan too, so TWO THUMBS UP! This healthy treat is also trans-fat free, cholesterol-free, and has probiotics added.


Many people are surprised when I tell them that vegan desserts can be very sinful and calorie laden – though we don’t use eggs, milk or butter , our desserts still contain sugar and vegan substitutes. What I love about Soyato is that it is one vegan dessert that you can indulge without feeling guilty and worrying about your waist line. Each 100ml serving contains only 100Kcal (normal around 170Kcal) and 3x less sugar than normal Ice cream.

Hooray, Ice Cream that is Healthy and Keeps me skinny? I’m sold!


Imagine how delighted I was when the nice folks at Soyato sent me 2 tubs of Soyato Ice Cream …I couldn’t stop smiling =D Here are the two flavours that I got to try : Green Tea and Mint Chocolate Chip


Green Tea flavour – definitely my favourite among the 2 flavours! Strange thing is, I’m not crazy over Matcha and on a normal day I would choose Mint over Green Tea hands down. But I think the main reason why this flavour got my vote is because its SO CREAMY. I’m a sucker for creamy textures and they’ve nailed the texture with this flavour. I also like that both the soy and matcha flavours are well-balanced and not too overpowering or sweet. My siblings gave the Green Tea flavour their stamp of approval with an exclaimed “Wow this is vegan meh?”. Ha, something every vegan/vegetarian hopes to hear their non-vege friends say.

DSCN9240 Mint Chocolate Chip flavour– I also like this flavour – it’s light and minty; resembling more of a sorbet like texture. My favourite part is the crunchy bits of chocolate chunks you find inside the ice cream. yummehhh. Oh I have to add that I was pleasantly surprised that this ice cream wasn’t the typical green-colour you’ve come to expect from mint flavoured desserts. But its great because I get none of the artificial mint taste but still remains refreshing at the same time.


Matcha Green Tea Ice Cream with Peanut Mochi and Red Bean Paste


– 2 to 3 scoops of SOYATO Green Tea Ice Cream
–  Peanut Powder
– Dango Powder
–  Red Bean Paste


* I bought the Peanut powder, Dango powder (rice flour) and Red bean paste from Daiso. Surprisingly, all vegan too!

Step 1:
Follow the instructions on the Dango Powder packaging. Mix 250ml of powder with 200 ml of warm water. Knead till the mixture becomes dough-like and sticky. Roll into mochi balls and put in in a pot of boiling water.

Wait till the mochi balls turn become soft and chewy before you remove them. Coat them in peanut powder and leave one side.

Step 2:
Scoop the green tea ice cream in a bowl, decorate with peanut mochi bowls and add red bean paste on the side. Sprinkle with more peanut powder and you’re good to go. Easy peasy eh?  I’m definitely going to make this dessert again when my friends come over because its a sure win crowd pleaser.



I think that the best thing about Soyato ice cream is that you don’t have to compromise on taste despite choosing something healthy and less sugar-laden. Great for not just vegans, but anyone who loves desserts / conscious about their weight / health conscious. Each tub is also a very affordable $11.90 (same price as B&J tubs!) and can be conveniently bought from Fairprice supermarkets! (visit their FB page for a full list of Fair Price outlets which stock Soyato Ice cream)



1.Get 2 pints of Soyato for $19.00 (UP $11.90 per pint) and get a free Soyato cooler bag (while stocks last…hurry!)
2.Like “Soyato” on facebook to take part in their upcoming contest to win prizes!
3.Follow “Soyato” on instagram and hashtag #Soyato to show some support. #SGpride!


Vegan “Magnum” Coconut Ice Cream

Hi All,

Hope your September has been going well so far! I’ve been having a really busy month but am loving every minute of it. For starters I’m no longer working at The Living Cafe anymore but have been hard at work at creating something on the sideline which hopefully I can share with everyone soon. Last week, I was on an extremely easy and pleasant juice fast (no kidding!)  which I will share more about in the upcoming posts. And last but not least, its my birthday month so I’m doing alot of catching up with friends, pigging out and trying to compensate with more hours in the gym =P vegan ice cream

In the meantime, I wanted to share this recipe that I created as a guest post on HungryAngMo’s blog and you can read the post here. It’s my vegan (almost raw) version of the classic Magnum ice cream…….and i LOVE IT!mini-DSCN9636!


Makes 2 portions
Vegan, GF
Coconut Ice-Cream
½ cup packed coconut meat (around 2 coconuts)
¼ cup coconut water
¼ cup xylitol*
½ tsp vanilla essence
*Xylitol is a natural, low GI sugar substitute that has 40x less calories than sugar and is suitable for people with diabetes or for those watching their weight. You can replace xylitol with equal amounts of sugar too.
Raw Chocolate Coating
150g raw cacao butter (before melting)
3 TBS raw cacao powder
1 TSP lucuma powder (optional, if not replace with 1 TSP cacao powder)
2 TBS + 1 TSP agave nectar
¼ TSP vanilla essence
Pinch of salt
Coconut Ice-Cream
1.      Scrape out the flesh from the 2 large coconuts. Make sure that the flesh isn’t the translucent kind
2.       Blend all ingredients in a high speed blender and pour it into 2 ice cream moulds.
3.       Leave to freeze overnight.
Raw Chocolate Coating
1.     There are several ways to melt the cacao butter but I prefer using the water bath method. You’ll need 2 bowls – a larger one to hold the hot liquid and a smaller one that fits inside the larger one to hold the cacao butter.
Bowl some water and pour it into the larger bowl. Place the smaller bowl with the cacao butter inside the larger bowl and keep stirring till the butter melts. I also use a thermometer to make sure the temperature inside the smaller bowl doesn’t go above 47degrees Celsius so that it’s still considered “raw”. But that’s really optional.
2.      Once the cacao butter has melted, add in the rest of the ingredients and stir well till it becomes a smooth liquid chocolate. Add more agave nectar if you don’t find it sweet enough.
3.      Get ready an empty tray and line it with parchment paper.
4.       Remove the ice-cream moulds from the freezer and slowly pull out your coconut ice cream from the mould.
5.     Coat the ice-cream in chocolate and place it on the tray. Place it back in the freezer.
6.      I repeated step 5 three times because I wanted my chocolate shell to be thick and chocoately!  Once you’re done, leave it in the freezer overnight and you’ll have something delicious to look forward to in the morning!
** If you have excess chocolate, simply freeze it and you’ll get chocolate!

The chocolate surface is not that smooth, and i need to improve on that…but hopefully you’ll do a better job than me=)