Description
This vegan strawberry ice cream is made with soy milk and sweetened with maple syrup, offering a refreshing and creamy treat perfect for warm weather.
Ingredients
Units
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
- In a large bowl, whisk together the soy milk, pureed strawberries, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Pour the mixture into the bowl of an automatic ice cream maker.
- Process according to the manufacturer’s instructions, typically about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the ice cream to a lidded container and freeze for at least 2 hours, or until firm, before serving.
Notes
For more texture, add chopped strawberries during the last few minutes of churning. You can substitute soy milk with any other non-dairy milk of your choice. Store the ice cream in an airtight container in the freezer for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 24
- Sodium: 30
- Fat: 2
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 0