If there is a food heaven, Ice Cream most likely inhabits its highest realm. What food makes every part of our being smile more than Ice Cream? Last summer, when talking with a vegan friend of mine, I mentioned that I could probably handle being a vegan...but I would never give up Ice Cream, no matter what. I was then introduced to vegan ice cream, a creamy dessert that does not contain a single ingredient deriving from an animal. To my amazement, this frozen ambrosia that uses coconut milk as a base was absolutely amazing! Creamy, sweet and satisfying (and easy to make)!
Whether you are vegan or eat meat on a stick for dinner every night this is worth a try.
Vegan Strawberry Ice Cream
- 2 cans of Coconut Milk
- 1 1/2 cups Chopped Strawberries
- 1/2 cup of Agave Nectar
- 1/4 cup Strawberry Jam (preferably unsweetened)
Pour coconut milk into an ice cream maker and begin mixing. Slowly add agave nectar and then strawberry jam. Make sure to run a spatula along side of frozen bowl to prevent sticking. Just before mixture becomes thick add strawberries. When the mixture takes on ice cream consistency remove and place in a freezer friendly storage container. This treat is best enjoyed right after making but can be stored in a freezer and enjoyed later!
This recipe is featured in this month's ChiRunning Newsletter!
Thanks for coming back to my blog. Tune in next week for more Positive Tips!
Stay Positive,
Matthew
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