Each summer I try to make at least 1 batch of real downhome homemade, churn-it-yourself ice cream.\u00a0 This year, for something different, I tried a vegan strawberry ice cream recipe.\u00a0 Yea…I know…how good can “vegan ice cream” be??\u00a0 Well, after making this recipe, I’d say pretty darn yummy!\u00a0 Of course, to make this, you’ll need an ice cream maker – the kind you put ice & rock salt into.\u00a0 But aside from that, this recipe is easy-peasy.\u00a0 Here’s to the end of summer!<\/p>\r\n

Ingredients<\/h3>\r\n\r\n\r\n\r\n

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• 14 oz can coconut cream, unsweetened<\/li>\r\n
• 14 oz can full fat coconut milk, unsweetened<\/li>\r\n
• 1\/2 c sugar<\/li>\r\n
• 1\/4 c maple syrup<\/li>\r\n
• 1 c strawberry pur\u00e9e (I made this from 8 oz frozen strawberries, thawed)<\/li>\r\n
• 1\/2 t salt<\/li>\r\n<\/ul>\r\n
  The night before you churn the ice cream, place the ice cream maker freezer bowl into the freezer to thoroughly chill.<\/div>\r\n

  \u00a0<\/div>\r\n

  Prepare your strawberry pur\u00e9e by pur\u00e9eing whole strawberries (or thawed frozen strawberries) in a food processor until smooth.<\/div>\r\n

  \u00a0<\/div>\r\n

  In a pot, combine strawberry pur\u00e9e, coconut cream, coconut milk, sugar & maple syrup.\u00a0 Bring mixture to a simmer, stirring gently the whole time (you will see small lumps of coconut cream).\u00a0 When pur\u00e9e simmers, remove it from the heat.<\/div>\r\n

  \u00a0<\/div>\r\n

  Add the salt to pur\u00e9e & blend until smooth with an immersion blender, food processor or regular blender.<\/div>\r\n

  \u00a0<\/div>\r\n

  Pour the mixture into a container, cover & chill overnight in fridge.<\/div>\r\n

  \u00a0<\/div>\r\n

  Before you churn, place casserole dish, loaf pan or high-sided baking pan (preferably metal) into freezer to chill.\u00a0 Churn according to manufacturer instructions for your ice cream maker (it should take about 20-45 min to reach soft serve consistency).\u00a0 When finished, transfer the ice cream to chilled pan.\u00a0 Immediately cover surface with plastic wrap.\u00a0 Then cover with foil & place in freezer to\u00a0set completely (approx 6 hrs).<\/div>\r\n

  \u00a0<\/div>\r\n

  Scoop, serve & enjoy!<\/div>\r\n<\/div>\r\n

  \u00a0<\/div>\r\n

  Recipe adapted from:\u00a0 Vegan Strawberry Ice Cream – Loving It Vegan<\/a><\/div>","protected":false},"excerpt":{"rendered":"

  Each summer I try to make at least 1 batch of real downhome homemade, churn-it-yourself ice cream.\u00a0 This year, for something different, I tried a vegan strawberry ice cream recipe.\u00a0 Yea…I know…how good can “vegan ice cream” be??\u00a0 Well, after making this recipe, I’d say pretty darn yummy!\u00a0 Of course, to make this, you’ll need<\/p>\n

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