Summer almost slipped through our fingers here in Melbourne but as I write this the sun is beaming and the sky is blue reminding me that Summer hasn’t gone just yet.
Who doesn’t love an ice-cream at this time of year? Yep me too! The kids have ice-cream after dinner and because I like to stay healthy I forgo the bought stuff and have this delicious vegan strawberry ice-cream which is all homemade without the nasties.
This recipe is from the latest Home Beautiful magazine and I just had to give it a try. The plates, bowls and cutlery are all from Salt&Pepper and from the new Amelia range that has just hits the stores. It matches the deliciousness of this ice-cream don’t you think?
1/2 cup rice malt syrup
500 g frozen fresh strawberries ( I went to the local Farmers Market to get mine)
400ml can of coconut milk, chilled and shaken well
400g dairy free coconut yogurt
1/4 cup finely cut strawberries to garish with
This recipe requires an ice- cream maker. I’ve had mine for years and they are well worth purchasing if you plan to make your own ice-cream.
Put the syrup, strawberries and coconut milk into a food processor and process till combined. Add yogurt and then pulse till combined.
Churn in the ice-cream machine for about 15 mins ( or according to your machine). Add a few strawberries whilst churning too if you like.
Transfer to a container and store in the freezer to enjoy.
Best served the next day once it has frozen overnight.
Let me know if you love it!