In blender, blend soy milk, strawberries and cane crystals until smooth. Pour mixture into a 1 – quart Ziploc bag.

Place ice and rock salt into a gallon Ziploc bag, place quart bag inside, and shake for about 7 – 10 minutes to yield soft-serve ice cream.

For harder ice cream, place in freezer for 55 minutes to 2 hours.