1½ - 2 c. strawberries (fresh or frozen and thawed)
2 c. soy creamer
1 c. soy milk
¾ c. sugar
2 T. arrowroot
1 T. vanilla
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Slice one cup of the strawberries and set aside.
Combine the remaining strawberries, soy creamer, remaining soy milk, and sugar together in a blender and puree. Pour the mixture into a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add sliced strawberries in the last five minutes of freezing.