Soy Milk Strawberry Ice Cream

Take a classic ice cream to a whole new vegan level so that all your eaters can enjoy its deliciousness.

dsc00901

Warm weather is here, and fresh strawberries are at their very finest. So of course it’s time to add them to ice cream.

Visit the Honest Cooking Cookbook Shop

You may have read about Ben and Jerry’s and their new nondairy ice creams. I do applaud them for responding with new alternatives to dairy, but no matter how many new flavors hit our local stores, to me, nothing beats homemade.

So here it is… this very simple strawberry ice cream, with lots of flexibility. Just use any sweetener or nondairy milk you like, and add the berries later on in the process if you like more texture. Really, you pretty much can’t go wrong.

Hope you love this classic-turned-vegan just as much as we do at our house.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Vicki Brett Gach

Ingredients

Scale
  • 1 1/2 cups soy milk (plain, unsweetened)
  • 3/4 cup fresh or frozen strawberries (pureed)
  • 1/2 cup (plus 1 tablespoon, maple syrup)
  • 3/4 teaspoon pure vanilla extract

Instructions

  1. Whisk nondairy milk, strawberries, maple syrup, and vanilla together in a large bowl until combined well.
  2. Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved.
  3. Enjoy immediately, or harden further in freezer for an hour or more.
  • Category: Dessert, Ice Cream

 

What do YOU think? Leave a comment! (3) What do YOU think? Leave a comment! (3)
  1. This is a question, can I substitute maple syrup with something else in the strawberry ice cream mixture.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


GET THE PRINT EDITION OF HONEST COOKING



Previous Post

Refreshing Piña Colada Agua Fresca

Next Post

Prosciutto and Cream Fava Beans