Slice fresh strawberries in half and transfer them to a mixing bowl.
Add sugar and lemon juice, mix and set it aside for 2 hours.
Using a masher, crush the strawberries well. Keep it in the fridge for now.
Once the strawberries are done, the next steps come together very quickly.
Add any dairy-free milk and cream to a mixing bowl.
Next, add sugar to this.
Add Karo corn syrup and vanilla extract.
Give it a mix. You can also use a hand blender to do so.
Then add the crushed strawberries to the bowl.
Mix it all together. Chill this bowl in the refrigerator for an hour.
Place mini marshmallows in a tray and toast them using a torch. They must turn golden brown. You can also broil them in the oven.
Add these toasted marshmallows to the bowl and mix it in. You can also add them once the ice cream is churned.
Then, transfer this mixture to an Ice Cream Maker and churn according to the manufacturer’s instructions.
To check if its done, insert a spoon to check if it leaves an indent. Stop churning when it does.
Pour mixture into a freezer-safe container. Put the ice cream into the freezer immediately.
Chill for 2 hours for a mousse-like texture or a full 4-6 hours for a firm, ice cream-like texture.