Vegan Strawberry Soft Serve
Made with Let's Do Organic Sugar Cones by @feastingonfruit
This dairy-free ice cream is made in the blender without any fancy equipment or churning required, and it comes out just as creamy as can be! Scoop it in a bowl with your favorite toppings, or swirl into Let’s Do Organic Sugar Cones for that classic ice cream shop experience.
-2 cups (280g) strawberries (fresh or frozen/thawed)
-1 cup (250g) nut butter of choice (I used macadamia nut butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-Splash of almond milk to blend
-4-6 Let’s Do Organic Sugar Cones
Instructions:
Blend the coconut milk with the strawberries. Pour into an ice cream tray and freeze overnight. The following day, blend the strawberry cubes, nut butter, maple syrup, vanilla, and salt with a splash of almond milk (if needed) until very smooth and creamy. Scoop and serve with toppings of choice. Or transfer to a piping bag, and freeze 30-60 minutes until you can swirl into cups/cones.
-1 cup (250g) nut butter of choice (I used macadamia nut butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-Splash of almond milk to blend
-4-6 Let’s Do Organic Sugar Cones
Instructions:
Blend the coconut milk with the strawberries. Pour into an ice cream tray and freeze overnight. The following day, blend the strawberry cubes, nut butter, maple syrup, vanilla, and salt with a splash of almond milk (if needed) until very smooth and creamy. Scoop and serve with toppings of choice. Or transfer to a piping bag, and freeze 30-60 minutes until you can swirl into cups/cones.
