It has been so hot here where I live in Southern California that I haven't been baking much lately -- I've been making ice cream. Also, my daughter reminded me I have an ice cream maker I haven't used in years, ever since I've been following a vegan diet.
So I dug out my ice cream maker and did some research on the Internet into vegan ice cream recipes. I discovered vegan ice creams are usually made with soy creamer and soy milk. The soy creamer is needed to provide more fat in the recipe to give the mouth feel of a real ice cream. Since I avoid soy products for health reasons I had to come up with another ingredient in place of soy.
Luckily, I also discovered coconut milk can be used to make delicious ice cream. A ratio of 2 cups coconut milk with 1 cup almond milk works well to create a standard ice cream base. Throw in some vanilla extract and some flavorings and you have a great ice cream. Of course a sweetener is also needed. All my recipes are sweetened with medjool dates--the healthiest and tastiest sugar substitute.
Things get a little more complicated when adding fresh fruit. Here is the fresh strawberry ice cream recipe I developed.
Strawberry Ice Cream
9 medjool dates, pitted and chopped
1 1/2 cups fresh strawberries, chopped
2 cups unsweetened coconut milk
1 tsp. vanilla
Using a blender, puree dates, coconut milk and vanilla.
Stir in chopped strawberries and pulse blender until strawberry pieces are size desired.
Place blender in freezer for 30 minutes. Turn on ice cream maker; pour mixture into frozen freezer bowl and let mix until thickened, about 25 minutes.
For a firmer consistence, transfer to an airtight container and freeze for at least 2 hours. Remove ice cream from freezer for about 15 minutes before serving.
Makes 4 servings.
Nutrition information per serving: 201 calories; 3 g fat; 2.5 g saturated fat; 0 mg cholesterol; 76 mg sodium; 465 mg potassium; 46 g carbohydrates; 5 g fiber; 36 g sugar; 1 g protein.