Simple Strawberry Ice Cream

It is starting to get warm in Seattle, sporadically. And it is Friday.

Which means ice cream. Yes. It is ice cream season. IMG_2954-2Not that I need it to be warm to eat ice-cream – believe me. I eat ice cream every month of the year. I am pretty sure ice cream accounted for at least 50 percent of my calories during all my college finals’ weeks.

So. Of course, an ice-cream maker went on our wedding registry when we got married last May, and I do believe it is one of our most used kitchen appliances. It is such an awesome and fast dessert to whip up when we have company, or when we just want something sweet or cold after dinner (or breakfast – yes, 10 a.m. is not too early for ice cream.)

I really like to use alternative milks when making ice cream. They can bring more depth to a flavor and sometimes actual milk just can’t cIMG_2966-2ompete.

Take coconut milk ice cream, for instance. It makes me wonder sometimes why people ever use half and half to make ice cream. It makes everything so smooth and creamy and amazing.

So. I have a three ingredient, vegan strawberry ice cream for you. It is so simple that I can throw it together in 3 minutes and have it to a soft serve consistency in 20 minutes. If you want it to be an actual ice cream texture, you need to throw it in the freezer for an hour or two.

Either way – it’s the bee’s knees.

Simple Strawberry Ice Cream

Total Time: 25 minutes-2 hours

Prep Time: 5 minutes

Ingredients:

1 13.5 ounce can of coconut milk*

1 pound of strawberries**

1/4 cup of evaporated cane sugar + 1 Tablespoon

Sprinkle the strawberries with 1 tablespoon of evaporated cane juice and let them sit on the counter for 5 minutes (it is even better if they can sit in the fridge overnight.)IMG_2960-2

Pour the coconut milk, the strawberries, and the 1/4 cup of evaporated cane juice into the blender until smooth.

Pour the blended ingredients into an ice cream maker. Follow the instructions for your specific ice cream maker.

Once it is frozen, transport the ice cream into a freezer safe contaiIMG_3029ner and let it freeze for 1-2 hours.

And, yes, it was so good that I could not wait to actually get a good picture of this finished deliciousness.

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One Comment

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  1. Wow! Looks delicious!!

    Like

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