This recipe was so easy to make, and it was tasty too! I’ve always liked fruit sorbets and ice creams over chocolate or thick and creamy ice creams. This one is definitely the winner of the homemade non dairy frozen desserts so far! It has a great creamy, easy to scoop texture. It freezes very well and does not crystallize too much.
Dairy Free Strawberry Ice Cream
Adapted from: dairyfreecooking.about.com
2 cups plain unsweetened soymilk, divided (I used Silk soy creamer)
1 teaspoon xanthan gum
2/3 cup honey
2 cups strawberries, either fresh or frozen (thawed, if frozen)
In a blender, combine 1 cup of the soymilk and the xanthan gum, pulsing for about one minute until the mixture is thick. Add the remaining 1 cup soymilk and the honey, blending until combined. Add the strawberries, blend until smooth.
At this point, if you’re using an ice cream maker, freeze per your ice cream maker’s instructions.
If you do not have an ice cream maker, pour the mixture into a flat nonstick metal pan and place it in the freezer for one hour.
After an hour, return the mixture to the blender and process until creamy. Return to the pan and place in the freezer for another hour. Repeat this once more, then return the pan to the freezer for at least 2 hours to overnight before enjoying.