Soy Strawberry Swirl

Wash and hull the fresh strawberries, then slice them into halves or quarters for easier blending.

Arrange the sliced strawberries in a single layer on a parchment-lined baking sheet and freeze until completely solid.

Transfer the frozen strawberries to a high-powered blender or food processor and add the vanilla soy milk, starting with a small amount to control consistency.

Blend the mixture on high speed until completely smooth and creamy, adding more vanilla soy milk in small increments if the mixture is too thick to process.

Taste the blended mixture and adjust sweetness if desired by blending in a small amount of sugar or maple syrup.

Pour the blended mixture into a shallow freezer-safe container, then use a spoon or skewer to create decorative swirl patterns on the surface.

Cover the container tightly with plastic wrap or a lid and freeze until the dessert reaches a firm, scoopable consistency.

Remove the container from the freezer and let it sit at room temperature for a few minutes before scooping and serving.