The flavor of this ice cream is spectacular. Pineapple and I love the taste and texture. Pineapple states that she could "mainline it". Unfortunately, I am sensitive to strawberry seeds so I can only consume this once per week or I pay a digestive price.
One peculiar thing to note is that coconut enhances the strawberry flavor. So although you could substitute standard dairy cream for the coconut cream, I do not recommend doing that. You will enjoy the flavor of this ice cream more if you use coconut cream.
Ingredients
- 1 + 1/2 cups trimmed, and quartered fresh ripe strawberries
- 1 cup Coconut Cream
- I prefer the "Aroy-D" brand coconut cream because it doesn't have guar gum (see the notes, below)
- Prepare the cream according to the vegan coconut vanilla recipe
- Dairy alternative: heavy cream
- 1/3 cup Sugar
- I prefer organic cane sugar
- 1 teaspoon agave syrup
- Alternative: corn syrup
- 1 teaspoon lemon juice
- Just a portion of a freshly squeezed lemon
Instructions
- Prepare the strawberries
- In a medium bowl, combine the strawberries, sugar, agave syrup, and lemon juice
- Using a fork, mash the strawberries
- Allow the mixture to sit for at least 10 minutes, stirring occasionally
- Add the coconut cream and mix until well combined
- Pour the mixture into the CREAMi pint(s), up to the "max fill" line.
- Freeze for 24 hours
- Spin as "ice cream"
- Serve and enjoy!
Notes
Because the strawberries sink, you may want to stir the mixture every hour until the strawberries stay suspended in the mixture. Otherwise, after you spin the ice cream up, you will end up with a more-concentrated strawberry flavor toward the bottom of the pint.
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