Dairy-Free Strawberry & Alma Vegan Ice Cream - Delicious Plant-Based Dessert for Lactose Intolerant & Healthy Lifestyle | Perfect for Summer Treats, Parties & Dietary Restrictions

Organic Benefits:

• Refined Sugar Free
  
• Packed with health fats
• Antioxidant packed 
• Reduces Inflammation
• Vitamin C rich

What You’ll Need:

• 2 tbs
• 1 tbs corn starch
• 1/8 tsp salt
• 1 can (400 ml) Aroy D coconut milk
• 1 can (400 ml) coconut cream
• 2 tsp vanilla extract
• 7 tbs honey
• 2 tbs maple syrup
• 6 large to medium whole frozen strawberries
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Dairy Free - Gluten Free - Vegan - Refined Sugar Free 

Preparation:

1. Store the ice-cream maker bowl or cup in the freezer over night. Also store both cans of coconut milk and cream in the fridge over night.
2. Sift together the dry ingredients.

    

3. Add all the ingredients to a blender and blend until completely smooth.

    

4. Pour the contents into a bowl and store in the freezer for roughly 20 minutes to create a colder temperature.

    

5. When the mixture is cold add it to the ice cream maker and churn for 30 minutes.

    

6. When the ice-cream is done churning pour into a glass container and cover with Saran Wrap and a lid. Insert the container into a air tight zip lock bag. Store the bag in the freezer for at least 8 hours.

    

7. When the ice-cream has reached the right temperate serve and enjoy.

    

8. When storing the left overs in the freezer for more than 8 hours, allow the container to sit out for at least ten minutes to allow the ice cream to soften again. You may also microwave for 5 minutes to speed up the process if stored in a microwave safe glass container.

   
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