This strawberry ice cream is substantially healthier than traditional cream-and-egg based varieties and it is incredibly easy to make. For a vegan variation, substitute the honey for maple syrup or agave nectar, reducing the amount by 1 T. Xanthan Gum can be found at most health food stores.
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 10 minutes
- 2 cups plain unsweetened soymilk, divided
- 1 t. xanthan gum
- 2/3 cup honey
- 2 cups strawberries, either fresh or frozen (thawed, if frozen)
1. In a blender, combine 1 cup of the soymilk and the xanthan gum, pulsing for about one minute until the mixture is thick. Add the remaining 1 cup soymilk and the honey, blending until combined. Add the strawberries, blend until smooth, pour the mixture into a flat nonstick metal pan and place it in the freezer for one hour.
2. After an hour, return the mixture to the blender and process until creamy. Return to the pan and place in the freezer for another hour. Repeat this once more, then return the pan to the freezer for at least 2 hours to overnight before enjoying.