Strawberry Banana Ice Cream

Mmmmm!

 

This is a quick and easy strawberry ice cream to make that doesn't involve anything harder than cleaning and hulling a pound of strawberries. The creaminess comes from canned coconut milk. If you're not a fan of coconut, don't worry, it doesn't taste like coconut. It's also not too sweet with a touch of tartness from a bit of lemon. The recipe is a slight modification from a recipe in Lick It! by Cathe Olson – a book of easy, dairy free recipes. Most are fairly straight-forward without hard to find ingredients.

Home made ice cream is soooo much better than store bought. Every time I get lazy and pick up a pint of Almond Dream or Coconut Bliss, I'm appalled at how sweet it is. Now the only problem is to make it last! Makes about a quart.

Ingredients
16 ounces of fresh organic strawberries, cleaned and hulled
2 very ripe, medium size bananas
14 ounce can of coconut milk
1/2 cup agave syrup
2 TB freshly squeezed lemon juice

Directions
Combine all ingredients in blender and process until smooth. Chill for at least 4 hours. Then process in ice cream maker according to manufacturer's instructions.

Creamy Delicious Chocolate Ice Cream - Is the Search Over for Vegan Ice Cream?

I've dinked around here and there looking for a great chocolate vegan "ice cream." Most taste pretty good when fresh but after they've sat in the freezer for over 24 hours they're hard as a rock. This recipe is fairly easy to scoop but you still need to let it sit at room temperature for 10 minutes or so after it's been frozen. The original recipe in Veganomicon uses coconut "cream" and is incredibly rich and creamy. I have no idea how many fat grams and calories are involved but too many for me. I have reworked that recipe with light coconut milk so I can enjoy it with a little less guilt! Don't be alarmed by the use of coconut milk - it just adds to the creaminess and won't taste of coconut. Four stars - I will definitely make this again. If you have access to a copy of Veganomicon I'd save the original recipe for special occasions and vegan skeptics! It's pretty incredible.

Note: This recipe requires an ice cream maker.

Ingredients
6 ounces quality bittersweet vegan chocolate
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1/2 cup light coconut milk
1 cup soy milk
1/2 cup organic granulated sugar
6 ounces silken tofu (boxed)
1 tablespoon vanilla extract

Directions
Melt chocolate in double boiler and set aside to cool for a few minutes.

Place coconut milk, soy milk, sugar, tofu, vanilla extract, and melted chocolate into blender. Blend until smooth. Put in a container and place in refrigerator until well chilled or overnight. Be sure that the freezer container for the ice cream maker is in the freezer. Next day, make ice cream according to your ice cream maker.

There will be leftover coconut milk that you can use in a nice curry.