INGREDIENTS:

1 1 /2 cups strawberries, cleaned.
3 tbsp. sugar, ground
500 ml. Soymilk plain
2 tbsp. fresh cream or malai (optional)
vanilla essence
Strawberry essence

DIRECTIONS:

Puree strawberries in an electric blender till smooth.

Add sugar run a bit again, to mix.

Add soyamilk, and 4-5 drops each essence.

Blend till smooth.

Pour into icecream churner, and churn for 20 minutes or till set.

Alternatively:

Pour into icecube trays, allow to set till firm.

Empty into a large container.

Mash coarsely with a mallet or wooden spoon.

Beat till smooth with an electric or manual hand blender.

Trasnsfer to an airtight container, store in freezer.

Allow to set firmly, before serving.

If it get too hard, keep outside for a few minutes before serving.

Or defrost in microave for a few seconds.

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