This vegan strawberry gelato is what resulted when I had a new gelato machine to play with and soymilk left over from a recipe. Mix needs to be refrigerated for several hours before churning, so allow time.
Ingredients
- 0.25 cups lemon juice
- 1 teaspoon cornstarch
- 1 package frozen strawberries , 16 ounce
- 2 cups soy milk
- 0.67 cups white sugar
- 1 packet granular sucrolose sweetener , 1 gram
- 0.13 teaspoons citric acid powder , sour salt
Instructions
-
1
Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth.
-
2
Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight.
-
3
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts
Per serving
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