This delicious treat is simple to make, requiring only a food processor, and is the perfect summer – or anytime – treat. Bonus: it’s vegan, paleo and dairy-free.
Prep time:10 minutes
Additional time: 4 hours
Total time: 4 hours, 10 minutes
Yield: 8 servings
Ingredients
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- 10 ounces organic frozen strawberries (or 1 bag)
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- ½ cup organic frozen raspberries divided
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- 5 Tbsp maple syrup or honey (if not vegan)
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- 1 tsp vanilla extract
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- 1 can full-fat organic coconut milk
Instructions
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- Make sure your coconut milk is chilled and your loaf pan has been in the freezer for at least 1 hour.
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- Simmer ¼ cup raspberries with 1 Tbsp honey (or maple syrup) in a small saucepan on low and whisk gently until smooth. Strain if you don’t want any seeds and set raspberry sauce aside.
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- In a food processor, combine frozen strawberries, ¼ cup frozen raspberries, 4 Tbsp honey (or maple syrup), 1 tsp vanilla and chilled coconut milk and puree until everything is smooth.
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- Pour mixture into chilled loaf pan and swirl in the raspberry sauce.
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- Place cling wrap or reusable wax paper directly on ice cream to create a seal, then cover the entire loaf pan with foil or another reusable wax wrap and freeze for 4-6 hours. Be sure to try to remove as much of the air as possible so few or no air bubbles are left.
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- Let ice cream come to room temperature for 20-25 minutes before serving to allow it some time to soften.
Notes
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- Be sure to chill all of your equipment prior to starting, including the ingredients. This will ensure that you have fewer ice chips as the transition from room temperature to frozen will create condensation and, in turn, ice chips.
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- Make sure you remove all air bubbles when you place the cling film on top of the mixture. No air means less chance of ice chips.
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- Letting the ice cream stand a little will allow its full flavor and taste to come out.
