Strawberry Vanilla Ice Cream


  • 1 c. vanilla soy milk
  • 1 c. frozen whole strawberries
  • 1 fresh vanilla bean pod or 2 tsp. vanilla extract
  • 3/4 c. organic cane crystals
  • 4 c. crushed ice
  • 3/4 c. rock salt


  1. In blender, blend soy milk, strawberries and cane crystals until smooth. Pour mixture into a 1 – quart Ziploc bag.
  2. Place ice and rock salt into a gallon Ziploc bag, place quart bag inside, and shake for about 7 – 10 minutes to yield soft-serve ice cream.
  3. For harder ice cream, place in freezer for 55 minutes to 2 hours.
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.