"This dairy-free strawberry ice cream is perfectly soft, rich and delicious. The best part? You can make it at home in just a few easy steps!"
- 2 cans full-fat coconut milk
- 1/2 c. sugar
- 1/4 c. agave syrup
- 2 tbsp. cornstarch
- 1/4 tsp. salt
- 2 c. strawberries, hulled and halved
Shake the cans of coconut milk before opening. Pour coconut milk into small sauce pan, reserving 1/2 c. Add sugar, agave syrup and salt to the saucepan. Bring to a simmer, being careful not to boil. Meanwhile, whisk cornstarch and 1/2 c. of coconut milk. Add into warm coconut milk mixture and cook over medium heat until thickened enough to coat the back of a spoon (about 8-10 minutes).
Remove from the heat, transfer to a clean bowl, cover with plastic wrap and let it cool in the fridge. If in a hurry, place the bowl in the freezer.
While the coconut mixture is cooling, place strawberries in a blender or food processor and blend to a puree.
Attach the NutriMill ice cream maker to the Bosch Universal Plus mixer.
Once the coconut mixture has cooled, pour it into the NutriMill ice cream maker.
Add a few cups cubed ice to the plastic mixer bowl and salt the ice well (more salt will help the ice cream freeze faster). Continue adding ice and salt as needed during the mixing process.
Turn the mixer to speed two and run for about 20-25 minutes or until preferred consistency is reached. When the mixture has thickened to a soft-serve ice cream, add strawberry puree, a little at a time.
Enjoy the soft serve ice cream immediately or place in the freezer for stiffer ice cream.
If possible, place the NutriMill ice cream maker bowl into a freezer for about 2 hours before making the ice cream. The finished ice cream will be soft and smooth. For stiffer ice cream put the soft ice cream in the freezer to solidify.