Oh, ice cream, I have missed you so! Since becoming a vegan, I have been indulging in Nice Cream, but one day I decided that I wanted something that tasted a bit more like ice cream.
This recipe has only 4 ingredients, and believe me it is amazing! It is delicious and creamy and you will not believe that you are not actually eating dairy ice cream. It is the perfect way to take full advantage of strawberry season.
- Cream from the tops of 3 cans of full-fat coconut milk
- 4 Cups of frozen chopped strawberries
- 2/3 Cups of maple syrup
- ½ Tsp vanilla extract
Start by scooping the cream that has risen to the top of chilled coconut milk. Put cream into a bowl and separate into smaller pieces using a spoon and fork. Combine just slightly, and mix in the maple syrup and vanilla extract until evenly combined.
In a food processor, combine the strawberries and coconut cream mixture until smooth and evenly combines. Pour the ice cream into a bread pan and set in the freezer for 6 hours, but preferably overnight. Once the ice cream has set, take it out of the freezer 10 minutes before you plan on eating it. Scoop, serve and enjoy!