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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Chicken and Ham Casserole
This dish made good use of my leftovers. Some chicken, ham, noodles and cheese, and you've got dinner. Try adding whatever leftovers you may have in your fridge.
Homemade Vanilla Cake
Very moist and dense homemade vanilla cake.
Easy Broccoli and Ham Quiche
This ham and broccoli quiche has great flavor and can be served for breakfast, lunch, or dinner. It tastes just as great the next day for leftovers. Use your favorite cheese.