Vegan Strawberry Gelato recipe

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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

Nutrition Info

67 calories
carbohydrate: 14.3 g
cholesterol: : -
fat: 0.7 g
fiber: 0.3 g
protein: 1.3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 20.7 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 1/2 quarts

Recipe Note

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.

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