So ... the strawberry ice cream uses a really basic base, then you add the berries. In this case, I did some blending to make the base better.
The recipe uses:
1 cup soy milk (I used the strawberry soy milk for this one) divided
2 tablespoons arrowroot powder
2 cup fresh strawberries sliced (frozen would work too if thawed first)
2 cups soy creamer (I use the silk)
3/4 cups sugar
1 tablespoon vanilla extract
In a small bowl mix 1/4 cup of the soy milk with the arrowroot powder and set aside
Combine half of the strawberries, the soy creamer and the remaining 3/4 cup soy milk in a blender and puree. Transfer the mixture to a saucepan and cook over low heat. Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture ... it will get thick! Then add the vanilla extract.
Let it cool completely. I sat mine outside in this chilly weather, but you can let it cool a bit and then sit in in the fridge for a couple of hours.
After it is cooled, freeze using whatever ice cream machine you have, following those instructions. During the last few minutes of freezing add the last half of the frozen berries. Move to a container and place in the freezer ... you can have it soft right out of the machine too. Yummy stuff!