Saturday, June 24, 2006

Strawberry Ice Cream

It's been terribly hot for the last week or so, and I wanted a delicate ice cream to cool off with. I had some amazing organic strawberries in my fridge, so I came up with this recipe. While organic strawberries are quite a bit more expensive, I tend to think they're worth the cost. Check your local farmer's market; they're usually a lot cheaper there! (As always, you might want to read the General Guidelines and Advice before starting!)

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.


  1. I've been thinking that I want to try to make ice cream but wasn't sure how, when I stumbled upon your blog. Yay! Thank you for this! I can't wait to get um... ice cream makin'!

  2. Oh my stars. This was WONDERFUL. I almost threw my ice cream maker away after going vegan, thinking I'd never make real ice cream again. Well, this was better! Thank you so much. I can't wait to try more... I'm thinking that the ginger will be next to conquer!

  3. Anonymous4:53 PM

    Well I followed your instructions to the tee and my trusty ice cream maker could not produce anything but sludgy liquid...

  4. To Anonymous--

    It's too bad the ice cream didn't turn out right! A couple often overlooked problems are 1) not chilling your ice cream liquid before trying to freeze it, and/or 2) not having your ice cream maker cold enough (especially if you are supposed to have the freezing canister part at a very low temperature--I keep my canister in the freezer at all times).

    The final product out of the ice cream maker is usually the texture of soft-serve ice cream and will harden further when you put it in the freezer to store.

  5. Anonymous12:47 AM

    I thought my freezer would be the last thing interfering with me, however you are actually bang on - seems the cold air vent at the back was covered by many items and preventing several things from getting properly frozen. Will try another vegan recipie again soon...

  6. Anonymous--I'm glad you diagnosed the problem. Good luck with your next ice cream! I hope you love it!

  7. I was craving Strawberry ice cream and modified your vanilla and a regular Strawberry ice cream recipe. It was delicious! Here's the ingredients I used:
    3 c strawberries, sliced
    14 oz coconut milk (1 can)
    18 oz Vanilla Silk (enough to make 4 cups of liquid total)
    1 c sugar
    3 T. cornstarch

    I used Vanilla silk instead of regular vanilla so my "glut-ard" (gluten-free) friends could partake. The flavor was great and the consistency almost like the real stuff. I liked the richness that the coconut milk provided. I haven't tried your arrowroot suggestion, but the cornstarch works well, too, to thicken things up. Only main difference between my recipe and yours is that I combined 1/2 c sugar with my strawberries and let them sit for about 2 hours, then mashed 3/4, saving the last 1/4 to add in at the end.

    My husband said it was the best non-ice cream he's ever tasted :-)! Thanks for the resources and all the other fabulous looking flavors. Can't wait to try some out!

  8. This was probably the first ice cream where I had to cook some of it first. Arrowroot worked well. I added a little more sugar than called for-can't say how much, just to my sweetness preference. Surprised just how long it actually took to cool in frig and I let it go overnight. Made for really quick processing the next morning. It tastes excellent! I bought some really good topping for it (though it really doesn't need it)

    I think I need to find a Vegan Sorbet Paradise cause all this decadent fat is just too awesome!

  9. Anonymous11:19 PM

    Great to find another vegan ice cream enthusiast:) I too love playing in the kitchen creating sugar-free, wheat-free, dairy-free and soy-free ice cream and treats recipes. Check out these offerings on There are common and also more unusual recipes available there too - feels good to spread the word that we can still enjoy homemade ice cream on a vegan diet:)

  10. I followed all your instructions, but my strawberry ice cream did not turn out well! I wonder what could have happened?!

  11. I'm going to make this tonight, I'll let you know how it goes :)!

  12. Gauri Radha गौरी राधा6:19 PM

    Fantastic blog, I love vegan ice-cream. I will climb mountains and cross valleys and oceans for a well-made vegan sundae.