Add all ice cream ingredients into a Ninja Creami pint.

Stir thoroughly until fully combined and smooth.

Place the lid on and freeze upright for at least 12 hours (overnight is best).

In a mixing bowl, combine the flour, baking powder, baking soda, and salt.

In a separate bowl, mix the cold milk with the oil. Pour this into the dry ingredients.

Knead in the bowl until a dough ball forms. Cover and rest for 30 minutes.

Lightly oil your work surface.

Transfer the dough onto the surface and gently press it into a rectangle.

Fold the left side into the centre, then fold the right side over it. Flatten into a rectangle again.

Repeat this folding process two more times.

Cover and allow the dough to rest for 1.5 hours.

Remove the frozen pint from the freezer and let it sit at room temperature for 10 minutes.

Place into your Ninja Creami and process on Lite Ice Cream mode.

If needed, re-spin until smooth.

Return to the freezer while you fry the youtiao.

Lightly dust your bench or mat with flour.

Transfer the rested dough onto the surface. Gently flatten and stretch it into a long rectangle.

Cut into 10 rectangles, each about 3–4 cm wide.

For 5 pieces only, run a faint line of water through the centre using a wet chopstick.

Place the remaining 5 pieces directly on top to form pairs.

Press a chopstick gently down the centre of each pair to seal only the middle. Note: the sides should remain separated so they can puff.

Heat vegetable oil in a wide pan to 200°C / 392°F.

Take one dough pair, stretch it to twice its length, and gently lower it into the oil.

Fry, rotating continuously with chopsticks or tongs so it puffs evenly.

When lightly golden, remove and drain on paper towels. Repeat with remaining pieces.

Add 2 scoops of soy milk ice cream to a serving cup or bowl.

Add a piece of freshly fried youtiao on top.

Serve immediately and enjoy!

Optional toppings: chocolate sauce, strawberry jam, pistachio spread, peanut butter, condensed milk, or honey.