Ingredients
12
12 servings
- •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.
Nutritional Facts
Per 12 servings
- Calories: 67
- Carbohydrate: 14g
- Fat: 1g
- Fiber: 0g
- Protein: 1g
- Sugar: 13g
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