Strawberry Ice Cream
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 cups fresh strawberries, washed and hulled
- 1 1⁄2 cups sugar, divided
- 2 cups plain soymilk or 2 cups vanilla soymilk, divided
- 3 tablespoons arrowroot
- 15 ounces coconut milk, left in a cool place (full fat)
- soy coffee creamer (or more soy milk)
- 2 teaspoons vanilla extract (the real stuff)
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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RECIPE SUBMITTED BY
annh53182
Union Grove, 89