Strawberry Ice Cream

Name: Strawberry Ice Cream
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: 2 cups whole strawberries, stems removed; 1 block (12.3 ounces) firm silken tofu; 1 (13.5-ounce) can full-fat coconut milk 1 teaspoon vanilla extract; ¾ cup sugar; 1 tsp. coconut oil; 1 cup strawberries, chopped into ½-inch pieces

Place the 2 cups strawberries into a blender along with the silken tofu, coconut milk, vanilla extract, sugar, and coconut oil. Blend until smooth and then transfer into the bowl of an ice cream ma…

Cook20 min
Total20 min
Serves1
LevelEasy

Afternoon snack Dairy-Free Gluten-Free Vegan Vegetarian

Ingredients

2 cups whole strawberries, stems removed
1 block (12.3 ounces) firm silken tofu
1 (13.5-ounce) can full-fat coconut milk 1 teaspoon vanilla extract
¾ cup sugar
1 tsp. coconut oil
1 cup strawberries, chopped into ½-inch pieces

Method

Place the 2 cups strawberries into a blender along with the silken tofu, coconut milk, vanilla extract, sugar, and coconut oil. Blend until smooth and then transfer into the bowl of an ice cream maker and process according to manufacturer’s instructions, or follow the method in this book. Once the mixture is mostly frozen, mash the remaining 1 cup strawberries and mix into the ice cream. Continue to process until frozen and then transfer to an airtight flexible container. Freeze 6 hours before serving. Keeps for up to 3 months frozen.