Description
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
- ¼ cup lemon juice
- 1 teaspoon cornstarch
- 1 (16 ounce) package frozen strawberries
- 2 cups soy milk
- ⅔ cup white sugar
- 1 (1 gram) packet granular sucrolose sweetener (such as Splenda®), or to taste
- ⅛ teaspoon citric acid powder (sour salt), or to taste
Instructions
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 12 hrs 45 mins
Servings: 12