1. Puree strawberries in an electric blender till smooth.

2. Add sugar run a bit again, to mix.

3. Add soyamilk, and 4-5 drops each essence.

4. Blend till smooth.

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

Alternatively:

1. Pour into icecube trays, allow to set till firm.

2. Empty into a large container.

3. Mash coarsely with a mallet or wooden spoon.

4. Beat till smooth with an electric or manual hand blender.

5. Trasnsfer to an airtight container, store in freezer.

6. Allow to set firmly, before serving.

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

8. Or defrost in microave for a few seconds.

Variations: One can use vanilla flavoured soydrink (then do not use vanilla essence) instead of plain soymilk. You can change the flavour by adding a fruit of your choice. change essence accordingly too.

Making time: 30 minutes (excluding freezing time.)
Makes : 6 servings
Shelflife: 1 week or more

Note: Those with lacto related allergies, may use 1/2 cup silken tofu instead of the cream.

Nutritive value per serving

Protein: 3.1gms Fat:2.51gms Minerals0.29gms Fibre0.26gms Carbohydrate:13.4gms Energy:87kcal