Strawberry (N)Ice Cream (Vegan)
- 2 C Fresh Strawberries, chopped and mashed
- 1/2 C Sugar
Combine in a small pot. Cook over medium heat until bubbly, then cook for an additional 5 minutes. Stir frequently to prevent scorching. Remove from heat and cool in pot for 30 minutes. Use an immersion blender and liquify the strawberry sauce. Place in a bowl or resealable container, cover and refrigerate at least 4 hours.
- 2 13 oz can Coconut Milk, full fat
- 1/2 C Liquid Coconut Milk
*note: you can substitute 2 full 15 oz cans in place of these two ingredients. My store only carries the 13 oz cans.
- 1/2 C Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla
- 2 Tbsp Corn Starch
Shake both cans of coconut milk well. Pour out 1/2 cup into a small bowl and set aside. Pour the rest of the two cans into a medium pot. Add liquid coconut milk, sugar and salt. Cook on medium heat for about 2 minutes until smooth. Whisk the mixture to remove any coconut oil lumps. In the small bowl with the 1/2 C coconut milk, add the cornstarch and whisk until combined. Pour the cornstarch mixture into the cooking coconut milk. Add the vanillla. Cook over medium heat about 6-7 minutes stirring constantly. Mixture should begin to thicken and will be ready when it coats the back of a spoon. Do not bring to boil.
Cool for 30 minutes and then cover and refrigerate for at least 4 hours.
After both parts are sufficiently cooled. Pour them together into your ice cream maker. Mix as stated in your directions. Afterward you will have rich and creamy soft serve ice cream. Pour into a loaf pan and freeze overnight for more scoop-able ice cream.