Strawberries are a favorite in our house they usually get eaten up before I can make anything with them. So I stash a cup or two for a sugar or freezing. As you’ll see in the pictures below, that’s plenty more than 1/3 c. for this recipe. If you really want a strawberry punch of flavor and you’re not in a hurry reduce the strawberries by letting them simmer in a saucepan and then add them after they’ve cooled and had a stay in the refrigerator to get cold. Then fold them into the cream. I hope you try this delicious Strawberry Ice Cream. With the extra strawberries you’ll have a wonderful syrup to top your ice cream. Devine.
Vegan Strawberry Ice Cream
1 can of chilled full fat coconut milk or coconut cream
⅓ c. of masticated/mashed or pureed Strawberries
3 Tbsp. Confectioners sugar/Powdered Sugar
Chill the bowl, beaters and all tools you’ll use, i.e. spatula or spoon.
Whip Coconut Cream and sugar until fluffy and stiff
*Really hot days or if the cream isn’t fluffing to soft peaks, Chill for a about 5 min. and whip again.
Fold in the strawberries and place into a container.
Freeze for 2-3 hours or overnight.
Take your strawberry ice cream out of the freezer a few minutes before you serve it to soften.