Fresh Strawberry Ice Cream


  • Soy creamer - 4 C
  • Vegan sugar - 1 C
  • Fresh strawberries - 2 C
  • Arrowroot powder - 2 Tb


Put the rinsed, hulled berries, soycreamer, soymilk, sugar and arrowroot into the blender and puree well. Put ingredients into a medium saucepan and cook over medium heat, stirring constantly, until mixture begins to thicken slightly. Remove from heat and allow to cool. When mixture has cooled, put in fridge until it is chilled, ideally overnight. Set up and run ice cream maker; with paddle moving, pour mixture into maker. Allow to stir and freeze in ice cream maker until set, about 30-40 min. Note: For use with a regular sized blender, put half of the berries and half of the creamer at a time. In the last batch, add the sugar and arrowroot.  Blend until light and frothy. Stir together in the saucepan before placing on the burner.   Printable Recipe