Vegan Strawberry Ice Cream Recipes
STRAWBERRY VEGAN NICE CREAM
Frozen strawberries are blended with a handful of simple ingredients to make this vegan, dairy-free treat that's perfect for a hot day. Top with additional strawberries, if you like.
Provided by Mackenzie Schieck
Categories Everyday Cooking Vegetarian Protein Tofu
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, strawberries, ice cubes, tofu, dates, mint extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Pour into a bowl to serve.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 72.8 g, Fat 20.7 g, Fiber 10.3 g, Protein 14.8 g, SaturatedFat 3.9 g, Sodium 233.7 mg, Sugar 37.3 g
VEGAN STRAWBERRY ICE CREAM
Number Of Ingredients 5
Steps:
- Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours. Combine the coconut milk, sugar, coconut oil, and vanilla extract in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved.Add the strawberries and stir to combine.Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.
Nutrition Facts : U.S. Nutrients per Serving Calories 180, Total Fat 14 g, Saturated Fat 12 g, Sodium 5 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 13 g, Protein 1 g
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