Last week mom brought us a box of freshly picked strawberries.  They were small and delicious and just at the point of being overripe.  Not wanting to waste this delicious treat, we decided to make strawberry ice cream.   I searched all over to find a recipe that I thought would still be good when using soy substitutes for the dairy that often makes homemade ice cream so dang delicious.  I settled on this one from Williams-Sonoma.


Not sure how much ice cream the recipe would make, I decided to start with a half batch.  I followed the recipes instructions, just substituting the half-and-half for Very Vanilla Soy Milk.  It was creamy and delicious, but I could tell that it wouldn't make enough.  So, we made a second batch, this time using Chocolate Soy Milk, following the same steps.  They were both so good and we ate both batches in a single day.

I'll definitely make this again, but next time I will slice the strawberries paper thin.  We found that the thinner the slice, the more quickly it melted in our tongues.  Conversely, the thick slices sort of "freeze your face off".  At least according to Marty.

Print it: Strawberry Ice Cream (Williams-Sonoma)