Strawberry Ice Cream

"Perfect summer dessert. From Vegan Dad blog."
 
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Ready In:
40mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Place berries and 1/2 cup of the sugar in a food processor and process until desired smoothness is reached (I left mine a bit chunky). Set aside.
  • Place sugar and 1 1/2 cups of the soy milk in a saucepan.
  • While soy milk is heating up, whisk arrowroot into remaining 1/2 cup of soy milk. Keep whisking it regularly to make sure the arrowroot does not settle.
  • Skim cream off of the coconut milk and discard (or save for some other recipe) watery stuff. Place in a 2 cup measuring cup and add enough creamer to bring the volume to 2 cups.
  • Heat soy milk/sugar mixture over medium heat until steaming. Slowly whisk in arrowroot mixture and cook until glossy. I let mine bubble every so slightly. Add coconut milk mixture and whisk well. If it does not seem glossy, cook until it is. Otherwise, remove from heat.
  • Mix in strawberry mixture and vanilla. Let cool. Once cool, cover, and chill in the fridge overnight.
  • Make ice cream according to the directions that came with your ice cream maker.

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