Strawberry Lemonade Ice Cream

August 17th, 2015 9:00 am by Kelly Garbato

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After the awesomeness that was my Lemon Blueberry Swirl Ice Cream, I suppose it was only a matter of time before I started experimenting with various flavors of lemonade ice cream. I started with Strawberry Lemonade, because a) strawberries are my favorite and b) they are totally seasonal and c) bursting out of my fridge. I mean, strawberries! Hello! BEST. Just ask the Strawberry Shortcake bedsheets from my childhood.

Okay, I’m meandering. The heat is totally frying my brain.

Anyway, this recipe is pretty rad and you should totally give it a try. It’s extra-handy for those times when you went shopping with your stomach at the farmer’s market and “accidentally” bought more strawberries than you could possibly hope to eat.

Pro tip: For a smoother ice cream, you can always process the cooked strawberries in a food processor or blender (using a splash of soy creamer or milk if too thick) prior to making the ice cream batter. However, I didn’t bother, assuming that the paddles on my machine would do a good enough job breaking up any remaining strawberry chunks. And they totally did!

Alternately, if you like a few chunky bits o’ berries, hold a few tablespoons of the cooked strawberries back and add them to the machine about fifteen seconds before dispensing. Or mix them in by hand as you transfer the finished ice cream to a storage container.

 


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Strawberry Lemonade Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4 cups strawberries, fresh or frozen, diced
2 cups soy creamer, plain or vanilla
1/2 cup soy milk, plain or vanilla, divided
2 heaping tablespoons arrowroot powder
1/2 cup concentrated lemon juice
1/4 to 1/2 cup sugar (depending on your tastes)
1 teaspoon strawberry extract
1 teaspoon lemon peel

Directions

1. Place the strawberries in a medium saucepan. Cook on medium heat, stirring (and mashing) occasionally, until most of the moisture has evaporated and the strawberries are jam-like in appearance.

2. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

3. Add the soy creamer, remaining soy milk, sugar, lemon juice, and lemon peel to the saucepan. Cook on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry and strawberry extract immediately, whisking well. This should cause the milk to thicken noticeably.

4. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

5. To make the ice cream, process the batter according to your ice cream machine’s directions.

6. Enjoy immediately as soft serve or transfer to the freezer for a firmer dessert.

Optional: To ensure a smooth ice cream, transfer the strawberries, soy milk, soy creamer, sugar, and/or lemon juice to a blender or food processor prior to step 3. Blend until smooth and then transfer the mixture to the saucepan, along with the lemon peel, and proceed normally.

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