We love strawberries. In summer, I buy two 1 kg (4.4 lb) containers every week. Some of the strawberries are a little over-ripe, so I hull them and freeze them. I had a hoard of these wonderfully over-ripe strawberries sitting in the freezer just begging to be used; and so this creation was born.
There are so many good things about this dessert:
- you don’t need an ice cream maker, just a food processor
- it’s made with three ingredients – strawberries, milk alternative and a liquid sweetener
- it’s packed full of fruit
- it’s made with a low glycemic index sweetener
- it’s quick and easy to make
The recipe is based on my vegan mango ice cream. A little agave nectar was added, as strawberries are a little tarter than mangoes. If you are against using agave, please feel free to use brown rice syrup or any other sweetener of your choice. The resulting iced dessert is fruity, creamy and delicious.
STRAWBERRY ICE CREAM – VEGAN
Makes 4 decent servings
- 360 g (12.6 oz) frozen ripe strawberries
- 80 ml (⅓ c) soy milk or other milk alternative
- 3 tablespoons agave nectar or other liquid sweetener, to taste
1. Blitz the strawberries, soy milk and agave nectar in a food processor until smooth and creamy. Scrape down the bowl as necessary.
2. Immediately scoop into a bowl or sugar waffle cone, and enjoy!