Ingredients

• 0.25 cups lemon juice
• 1 teaspoon cornstarch
• 1 , 16 ounce
• 2 cups soy milk
• 0.67 cups white sugar
• 1 , 1 gram
• 0.13 teaspoons citric acid powder , sour salt

Instructions

1. 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. 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. 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 per serving