The other day, we had a ton of Strawberries leftover and they were getting very ripe and squishy. Between the huge meals, snacks and abundant supply of fresh fruits of choice(mangoes, grapes, cantaloupes, watermelons, 3 types of berries), some fruit was bound to be forgotten. The strawberries not so much forgotten, but ripening because of accompanying us on beach trips in the warm weather, needed some attention sooner than expected. So I decided to whip up some Ice cream with them.
Dad isnt too fond of the raw berries because of the sour-ish notes. So I boiled these up into a quick syrup with some chunks, then added canned Coconut milk to it. The cooked berries get sweeter and Dad loved the chunks in the Ice cream! It was difficult to keep hubbs from eating the whole lot by himself.:). I dont have an Ice cream maker yet, so I froze the mixture as is and whipped it a bit twice in between. It doesnt get as fluffy as in the ice cream maker, but stays soft enough. Definitely a bit softer than some of the almond milk ice creams from the store ;).
I also made this with a cup of So Delicious vanilla Cashew Milk and a cup of canned coconut milk. Yes, now you can buy Cashew milk off the shelf too. No need for soaking and blending:). My Mom loved the plain cashew milk in her tea. I used the vanilla cashew milk in cookies, ice creams and Candied Papaya Cake that Dad loves.
Maybe I should get an Ice cream maker. I might be needing more ice creams this week while dealing with the empty house since my parents and bro and sis in law left….
Mom, Dad, Bro, Bro’s wife all left yesterday morning and hubbs, me and Chewie are all in a funk. Empty house, no plans to be made, no activity, no tea and snacks every 2 hours.. Chewie was sitting on Mom & Dad’s bed all afternoon yesterday with those sad eyes. I am not sure if he is missing them or enjoying the whole bed to himself. He looks sad though, I think he is definitely missing them.
It was an amazing month long somewhat vacation. I met my brother after 8 long years, Lots and lots of awesome Indian food, lots of talking(I was talking almost the entire day and that never happens :)), touristy things, so many huge toothy smiles and so much more. The other awesome part was that no one needed anything non-vegan. Thats the beauty of Indian food. The meals, snacks and everything that are cooked up at home are vegan by default or can be made vegan by elimination or very simple substitutions and without much change in taste.
Now to get back the scheduled blogging and pick up the to do list and also die of stress for Vegan MOFO. I haven’t decided if I can deal with that much craziness in September yet. Last year, I had 5 or 6 posts ready before the month even started and a another 6 or so ideas planned. this year I am thinking of something simple. Maybe just our daily dinner, or easy sandwiches or something.
Chop up ripe strawberries and add to pan.
Mix with water, sugar and salt and bring to a boil. Mash the berries and simmer for another few minutes.
Add coconut milk+ arrowroot/cornstarch and bring to a boil.
Then mix in the remaining coconut milk. Mix well. Freeze.
Serve as soon as frozen.
Chunky Strawberry Ice Cream. Vegan Strawberry Ice Cream with coconut milk.
Allergen Information: Free of dairy, egg, gluten, grain, yeast, nut. use Arrowroot for corn-free
2 loaded cups ripe strawberries
2 Tablespoons water
1/4 cup raw sugar(more for sweeter)
1/4 teaspoon fine sea salt
1 15 oz can full fat Coconut milk (1.5 cups)
1 Tablespoon arrowroot starch or cornstarch
Chop the Strawberries into halves or quarters.
In a deep pan, add the water, sugar, salt and strawberries and cook until the berries are tender, on medium heat.
Mash most of the berries and simmer for another 3-4 minutes.
Meanwhile, Add arrowroot/cornstarch to a 1/4 cup coconut milk. Mix well and add to the berry syrup. Mix and simmer until it comes to a boil.
Cool the mixture slightly.
Add the remaining Coconut milk and mix well.
Taste and adjust sweetness if needed.
Freeze for an hour. Whip it up and freeze again.
Or use any of these ways to make without Ice cream maker machine.
Serve once set.
To make in the Ice cream maker, strain the berry chunks out of the syrup and add to the ice cream in the last 2 minutes of churning or fold in once churned. Or puree the chunks and the syrup, add to milk and proceed according to instructions.
Add a teaspoon of vanilla extract when mixing in the remaining coconut milk.
You can also use Maple syrup to sweeten. Omit the water and sugar and use Maple to taste.
I also made the Ice cream with a cup of So Delicious vanilla Cashew Milk and a cup of canned coconut milk. turns out absolutely fabulous too.
- 2 loaded cups ripe strawberries
- 2 Tablespoons water
- ¼ cup raw sugar(more for sweeter)
- ¼ teaspoon fine sea salt
- 1 15 oz can full fat Coconut milk (1.5 cups)
- 1 Tablespoon arrowroot starch or cornstarch
- Chop the Strawberries into halves or quarters.
- In a deep pan, add the water, sugar, salt and strawberries and cook until the berries are tender, on medium heat.
- Mash most of the berries and simmer for another 3-4 minutes.
- Meanwhile, Add arrowroot/cornstarch to a ¼ cup coconut milk. Mix well and add to the berry syrup. Mix and simmer until it comes to a boil.
- Cool the mixture slightly.
- Add the remaining Coconut milk and mix well.
- Taste and adjust sweetness if needed.
- Freeze for an hour. Whip it up and freeze again.
- Serve once set.
- To make in the Ice cream maker, strain the berry chunks out of the syrup and add to the ice cream in the last 2 minutes of churning or fold in once churned. Or puree the chunks and the syrup, add to milk and proceed according to instructions.