Strawberry Coconut Ice Cream
On this hot summer day, just as strawberry season begins I am sharing one of my favourite dessert recipes from my newest cookbook, For the Love of Vegan Cooking.
When it comes to making rich and creamy plant-based ice cream, coconut milk is a fantastic alternative to dairy. There is nothing like a bowl of this strawberry ice on a hot summer day.
1 13-ounce (400 ml) can full fat coconut milk *chilled*
1 cup strawberries, chopped and divided
1/4 cup maple syrup
1 teaspoon pure vanilla extract
Chill the can of coconut milk in the fridge for about 4 hours so the cream rises to the top. Open the can and remove the coconut cream, carefully leaving the coconut water behind.
Place 1/2 cup of chopped strawberries, maple syrup, vanilla, and just the coconut cream from the top of the can (not the coconut water) in a blender or food processor and blend until just smooth. Be careful not to over-blend or the texture will become chunky. Once smooth, pour into a bowl and stir in the remaining 1/2 cup of chopped strawberries. Spoon into 3 small bowls and freeze for 2 hours. Remove from the freezer about 20 minutes before serving to allow ice cream to slightly thaw.