You don't have javascript enabled! Please download Google Chrome! STRAWBERRY & ALMOND NICE CREAM - The Wholehearted Cook

STRAWBERRY & ALMOND NICE CREAM

Dani VennRaw-Some, Sweet Treats

I get seriously excited around this time of year when local Victorian strawberries come into season. They smell so lush and taste so juicy, it’s hard not to pick up a few punnets to snack on or turn into something delish like a Strawberry & Almond Vegan Ice Cream!

In our house it’s difficult to keep strawberries in the fridge long enough to make something out of them as prying toddler hands, who like to open up the fridge, have a habit of getting to them first. But I’m not complaining, strawberries are jam-packed full of nourishing goodness to boost our health, immunity, brain function and for those pregnant mummas, they even contain folate to help your baby develop. So you can feel super good about you and your family gobbling down those red-rich berries!

This pregnancy I have had a massive sweet tooth and have craved ice cream, but let’s be honest, I crave ice cream even when I am not pregnant, who doesn’t? I find it pretty hard to find a decent ice cream in the supermarket that’s not full of rubbish, so I like to make my own but the imperative thing is that it’s easy and quick. As cravings can strike fast! The combination of strawberries and almonds is a winner so I’ve combined the two in this gluten free, vegan friendly ice cream that can be made in less than 30 minutes.

Traditional frozen banana ice cream or #nanaicecream that can be whipped up in a jiffy with a decent blender is my go-to ice cream base. But I thought I’d mix it up a little with some creamy, good fats like pure almond butter and thickened coconut milk to liven up the party. You don’t need an ice cream churner to make this recipe, just pop the mix back into the freezer to firm up and give it a whisk until it’s firm enough to scoop, it shouldn’t take too long to harden up.

I made this ice cream recently for my father in law when he came to stay with us from NZ and I didn’t tell him it was vegan as he may have asked me to add bacon to it. I stayed quite to see his reaction as he tasted it, he loved it so much he asked for another bowl and pretty much polished off the lot declaring that he had turned vegan. So I promise you that even your non-vegan family members will enjoy this “nice cream” change. Enjoy x

This recipe is proudly sponsored by Victorian Strawberries

STRAWBERRY & ALMOND VEGAN ICE CREAM

Serves: 4 – or 1 recently turned vegan

Prep Time: 10 minutes

Freeze Time: 30 minutes, or less

WHAT YOU WILL NEED

250g / 8 strawberries, hulled

1 cup chopped frozen banana (approx. 1 small banana)

½ cup thick and chilled coconut milk (see tips)

1 tablespoon pure almond nut butter (I like to use Melrose)

2 tablespoons pure maple syrup

1 teaspoon maca powder

¼ teaspoon guar gum (optional)

HOW YOU MAKE IT

Place strawberries in a food processor or blender and blend on medium speed to form a rough puree that is slightly chunky. Remove from blender and place in a small mixing bowl, add maple syrup and stir to combine.

Clean food processor or high powered blender, then add in frozen banana, coconut milk, almond butter, maca powder and guar gum if using. Guar gum makes the ice cream a little creamier but isn’t vital. Process on high speed until mixture is thick and creamy and resembles soft serve ice cream.

Add strawberry mix to ice cream and blend to just combine. The mixture will now be a little runny so transfer ice cream to an ice cream churner and churn till thickened and creamy or place in a shallow based bowl or dish and pop in the freezer, whisking every 15 minutes until thick and creamy.

Serve ice cream straight away or store in freezer, keeping in mind vegan ice cream will need to be removed from the freezer for about 15 – 20 minutes, depending on the temperature of the room before it can be scooped as it’s harder than normal ice cream.

Serve ice cream with extra chopped strawberries and crushed almonds (optional)

TIPS

Place whole can of coconut milk in fridge overnight as the milk will naturally thicken and “set,” use the thick part for the ice cream and leave the watery runny part for another recipe like a smoothie.

Leave a comment

Your email address will not be published. Required fields are marked *