Dairy Free - Soy Strawberry Ice Cream
That is Packed With Flavor
This strawberry ice cream was made using the following recipe which uses fresh strawberries. ( I use a 2 qt. ice cream maker. For smaller machines, just divide up prepared mix and freeze in smaller batches or cut the recipe in half.)
Soy Strawberry Ice Cream
This is really delicious! All my kids enjoyed it, even though they don't normally eat soy ice cream. I gave a pint of this to a friend for her birthday. Her kids went crazy over it. And, the popsicles I made with this recipe turned out perfect.
Prepare the strawberries:
- 2 pints Silk Soy Creamer(R)
- 2 cups + 2 tbsp. granulated sugar (3/4 cups + 2 tbsp. for strawberries, 1 1/4 cups for ice cream mixture)
- 1 1/2 tsp. vanilla extract
- 3 1/4 cups fresh sliced strawberries
- 1 tsp.lemon juice
In a bowl, combine all the sliced strawberries, 3/4 cups + 2 tbsp. sugar, and lemon juice. Crush it with a potato masher or a big fork and cover and set in the refrigerator to chill. (Overnight is best)Ice Cream Mixture:
Combine soy creamer, 1 1/4 cups granulated sugar, and vanilla. Mix and let the sugars dissolve. Remove the chilled mashed strawberries from the refrigerator. Stir and take out 1/2 cup and place it in the refrigerator. Puree the rest in a blender or food processor until smooth. Add the puree to the ice cream mix. Mix well, then freeze according to your ice cream maker instructions (about 25 minutes).
During the last 5 minutes, add the 1/2 cup of chilled mashed strawberries.
When the ice cream is done, serve immediately for a soft ice cream, or transfer to smaller containers and freeze to harden (at least 2 hrs).
If you want to make Popsicles
with this mix, pour some of the unchurned
mix (minus the mashed strawberries) in Popsicle molds and freeze them for several hours or overnight.
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