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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Perfect summer dessert. From Vegan Dad blog. 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:
1. 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.
2. Place sugar and 1 1/2 cups of the soy milk in a saucepan.
3. 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.
4. 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.
5. 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.
6. Mix in strawberry mixture and vanilla. Let cool. Once cool, cover, and chill in the fridge overnight.
7. Make ice cream according to the directions that came with your ice cream maker.
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