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Author Notes: This rich, dreamy ice cream -- which no one would ever guess is vegan -- benefits from fresh ingredients: seasonal, freshly picked strawberries and fresh vanilla bean. But if you only have vanilla extract, fear not. You're still going to get a supremely delicious dessert. —Gena Hamshaw
cups fresh strawberries
cups (or 2 cans) full fat coconut milk, with 1/2 cup set aside
tablespoons arrowroot powder (substitute cornstarch or tapioca starch)
vanilla bean, split down the center, seeds scraped out (substitute 1 1/2 teaspoons good quality vanilla extract)
cup evaporated cane juice
- Add strawberries to a food processor or blender and puree till smooth or nearly smooth (a little texture can be nice). Set aside.
- Whisk the arrowroot with 1/2 cup of the coconut milk till no lumps remain. Set aside.
- Heat the remaining coconut milk until it's just developing bubbles on the edges of a medium sized sauce pan. Add the cane juice vanilla, and sea salt. Whisk in the arrowroot mixture slowly. Continue cooking till mixture has the thick texture of a custard. Remove from heat and chill overnight. At this point, prepare your ice cream maker by chilling the bowl overnight as well.
- The following day, mix the custard and strawberry puree. Pour into the ice cream maker and let it churn according to manufacturer instructions. Place in a sealed container and keep frozen till ready to serve.
- This recipe is a Community Pick!