Vegan Strawberry Ice Cream

Late May is fresh strawberry season here in Washington, D.C. I plucked a pint of fresh strawberries from our garden this morning and combined them with a pint purchased at the farmers market for this evenings treat - Vegan Strawberry Ice Cream. Using the Cuisinart Ice Cream maker that Barking Dog Barger gave me for my birthday last November, I think I've found a satisfying, creamy recipe.
Vegan Fresh Strawberry Ice Cream

1 1/2 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons lemon juice

3/4 cups sugar

3/4 cups vanilla hemp milk

1 1/2 cups soy creamer

1/2 teaspoon pure vanilla extract

In a small bowl, combine strawberries with lemon juice and 1/4 cup of sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.

In medium mixing bowl, use a hand mixer on low speed to combine the hemp milk and remaining sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the soy creamer, reserved strawberry juice, mashed strawberries and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Yummy and healthy!