Strawberry Soy Milk Ice Cream

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Strawberry Soy Milk Ice Cream
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30 min.
ready in 2 h. 30 min.
Ready in


For the strawberry cream
400 grams ripe Strawberries
1 tablespoon Bourbon vanilla powder
150 grams sugar
4 egg yolks
200 milliliters Soy milk
200 milliliters Whipped cream
To serve
14 Ladyfinger
2 tablespoons powdered sugar (for dusting)
How healthy are the main ingredients?
StrawberrySoy milkWhipped creamsugar

Preparation steps


For the strawberry cream: Rinse the strawberries and cut into halves or quarters. Sprinkle with the vanilla sugar and let sit. Whip the egg yolks with the sugar until creamy. Bring the soy milk and cream to a boil in a saucepan. Pour a thin stream into the yolks while whisking. Cook over a pot of simmering water until the cream coats the back of a wooden spoon.


Place the bowl over a bowl of ice water and beat until cold. Chop a portion of the sugared strawberries with a mixer or blender until small and fold into the cream. Transfer the mixture into a loaf pan lined with plastic wrap. Stick ladyfingers into the cream along the sides and place in the freezer for 1 1/2 - 2 hour. Turn the cream out of the pan and remove the plastic. Cover with the remaining strawberries and serve immediately dusted with powdered sugar.