Strawberry Ice-cream
Portion:
4
Time:
15 min
Course:
Dessert
Ingredients:
Ice-cream
- 500g strawberry
- 500g coconut milk
- 1 Tbsp vanilla extract
- 2 Tbsp sweetener (erythritol or agave)
- 1 Tbsp coconut oil
Jam
- 100g strawberry
- 1 Tbsp coconut sugar
- 1-2 Tbsp water (if strawberries do not extract enough liquid)
Instructions:
Jam
- Boil the jam ingredients (it is better to make the jam the night before)
- Mush softened strawberries
- Allow to cool and then refrigerate.
Ice-cream
- For the ice-cream freeze the strawberries the night before (so the ice cream is made faster)
- Blend the ice-cream ingredients and pour into the ice-cream machine. If you do not have an ice-cream machine, pour it into a container, put it into the freezer and stir it once in every 30 minutes, so that no ice crystals appear.
- Transfer from mass from the the ice-cream machine to a container and mix-in the jam. If you do without an ice-cream machine, mix the jam in the freezer after the first 30 minutes. The structure of the jam should be felt and should not be completely lost in the main mass.
Keep in mind, vegan ice-cream makes more ice, so it is best to freeze for only 2-3 hours. If it will be in the freezer for a long time, take it out 10-15 minutes before serving.
