Vegan Strawberry Ice Cream
I don’t strain out the seeds in this ice cream. But you can strain them all out, or just some of them. As mentione
Ingredients
- Sugar
- Lemon juice
- Milk
- Honey
- Lemon
- Juice
- Cream
Directions
- 1. Slice the berries and toss them with the sugar (or agave) and honey, and let them macerate for one hour at room temperature.
- 2. Puree the berries and their liquid with the rice milk, lemon juice and liquor, if using, with a standard or immersion blender.
- You can puree it until completely smooth and strain out some or all of the seeds by pressing the mixture through a mesh sieve. Or you can leave it slightly chunky and omit straining it.
- 3. Taste, and add more lemon juice or liquor*, if desired.
- 4. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. *You can add up to 3 tablespoons of liquor to this ice cream; the alcohol softens the texture so the more you add, the less-hard the ice cream will get. You can find more tips at the links below.