Who doesn’t love ice cream? For those of us that are lactose intolerant or casein intolerant……there are the store bought soy, rice, coconut ice cream beverages…..but I always found them too sweet, and expensive.
I was gifted a CUISINART CLASSIC FROZEN YOGURT – ICE CREAM & SORBET MAKER (CIM-50C) series for a birthday present. Ohhhhh how I love this handy little machine. It is 1 ½ quarts or 1.4 Ltr. in size – which makes a lot! The first recipe I made was to convert their Fresh Strawberry Ice cream. I used frozen strawberries, whole organic coconut milk, and agave nectar to sweeten instead of using sugar. The original recipe calls for 1 cup of sugar. The equivalent in agave nectar is to use 2/3 of a cup. This seemed like a lot to me…so I used ½ a cup. It was good, but my DH thought it could be a bit sweeter, (and he was right!) so next time I will add more agave for this recipe. So here is the first recipe we had:
Just under 2 cups frozen strawberries (puree in a food processor)
I used 1/2 cup Agave Nectar...but 2/3 of a cup would be better
2 tsp. Pure vanilla extract
3 cups whole organic coconut milk (mine contained guar gum)
Mix all of the ingredients in a bowl then pour into the ice cream maker, hit the on button and let it spin 20 – 25 minutes. Then transfer to an airtight container and freeze for 8 to 24 hours to attain a firmer consistency, or a harder ice cream.
Note: if you like strawberry chunks, just pulse to the desired consistency.
More ice cream recipes to come!