My friend and fellow amazing food content creator @beccineumann and I decided to recreate my Wimbledon strawberries and cream plant based and refined sugar free ice cream and simplify it a little to be able to make it at home. It came out so fresh & delicious so we had to share it with you all!
You just need a blender for the sorbet and an ice cream maker for the fresh strawberry ice cream which is super cheap on Amazon!
Tap here for the ice cream maker I used!
RECIPE
Strawberry Cream:
- 4 cups organic strawberries, cut
- 2 14-ounce cans organic coconut cream
- 1 cup organic Medjool dates, pitted
- Pinch of salt
- 3 tsp vanilla extract
Strawberry Sorbet Swirl:
- 1 1/2 cups frozen strawberries
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
HOW TO MAKE
In a high-speed blender, add the cut strawberries, coconut cream, Medjool dates, sea salt, and vanilla extract. Blend until smooth and creamy.
Pour the mixture into an ice cream maker and let it churn for 20-30 minutes until desired consistency.
For the strawberry sorbet swirl, combine the frozen strawberries, maple syrup, vanilla extract, and a pinch of sea salt in a blender and blend until smooth.
Once the ice cream sets, use a spatula to gently swirl the strawberry sorbet into the ice cream, creating a marbled effect.
Transfer the ice cream into a BPA free, freezer-safe container and freeze for at least 4-6 hours or until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Scoop the ice cream into bowls or cones and serve with your favorite toppings. We used fresh strawberries and shredded coconut.
Comments