Homemade Strawberry Vegan Ice Cream

March 31, 2016

Homemade Strawberry Vegan Ice Cream

INGREDIENTS 
  • 2 cans full-fat organic coconut milk
  • 2 cups frozen strawberries
  • 2 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract

DIRECTIONS
  1. Refrigerate the cans of coconut milk on a stable shelf overnight.
  2. When ready, open the can and scoop the full-fat, thick white layer off of the top half of the can and into a high speed blender or food processor. Save the clearish liquid at the bottom to use in smoothies, oatmeal, or anything else that requires a milk substitute.
  3. Add the strawberries, sweetener, and vanilla to the blender and start to blend, slowly at first, faster as the strawberries break down.
  4. Blend it all together about 1 minute, or until all the ingredients are completely combined in a soft-serve texture.
  5. Scoop the mixture into a medium sized mixing bowl or loaf pan and toss it in the freezer for at least 3 hours, but preferably overnight.
  6. When ready to eat, let sit on the counter for 5-10 to soften up enough for serving. Scoop out into bowls, indulge and share with your loved ones!
    Makes about 4 servings.

Source: http://www.fettlevegan.com/



Leave a comment

Comments will be approved before showing up.


Also in Recipes & News

Australian Vanilla Slices
Australian Vanilla Slices

September 22, 2017

Continue Reading

Floating Islands
Floating Islands

September 22, 2017

Continue Reading

Candied Vanilla Popcorn
Candied Vanilla Popcorn

September 22, 2017

Continue Reading