Vegan Ice Cream by Jeff Rogers

Author:Jeff Rogers [Rogers, Jeff]
Language: eng
Format: epub
ISBN: 978-1-60774-546-4
Publisher: Potter/TenSpeed/Harmony
Published: 2014-05-12T16:00:00+00:00

Raw Strawberry

Make this bright-tasting ice cream during the summer months to take advantage of the abundance of juicy, luscious strawberries at their peak. For some added texture and color, chop several strawberries and freeze for at least 15 minutes, then mix them into the finished ice cream. Garnish with strawberry slices.

1 vanilla bean, sliced and scraped

1½ cups almond milk

1½ cups packed hulled organic strawberries

1 cup packed organic pitted honey dates

MAKES ABOUT 1 QUART

Combine the scraped vanilla bean seeds, almond milk, and strawberries in a blender. Blend until smooth. With the motor running, gradually add the dates and blend on high until silky smooth, at least 1 minute.

Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.

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