Monday, June 3, 2013

vegan strawberry-banana ice cream

my attempts to change my diet are a little hit or miss.  got the cholesterol under control only to lose the vitamin d level needed for strong bones.  frustrating to say the least.  so, to change that, i am spending time outside in the garden during sunny hours and i am eating small amounts of dairy.  one thing i won't stop doing, eating sorbet and ice cream made without dairy products.  i recently picked a bowl of strawberries from the garden and mixed up a batch of ice cream using one of david lebovitz's recipes.

strawberry blossoms are pretty.  when you look at them close up, the center of the bloom looks like a little yellow strawberry.

when you grow strawberries, it is a constant battle between you and the critters who eat them with a healthy dose of praying the rain doesn't ruin the berries.  it is also a little like treasure hunting too.  each afternoon, i walk around the bed peeking under leaves in search of ripe berries.

a few notes about the recipe; strawberries soak up water like a sponge so wash them by giving them a quick dunk in a bowl of cold water and then pat them dry with paper towel to prevent waterlogging.  a ripe banana will add to the creamy texture but you can omit it and increase the strawberries to a pound and a half.  if you are not a coconut milk fan, use almond or hazelnut milk for a nutty flavor or switch it to rice or soy for a neutral flavor.  when you puree the mix, if you leave it chunky, there will be icy bits of fruit in the finished product-the fruit freezes to a hard texture because of its high water content, i recommend a smooth puree.  the added syrup and alcohol will also help prevent that rock hard frozen consistency but not much-let it soften before serving.

vegan strawberry-banana ice cream
adapted from david lebovitz
makes about 1 quart

1 pound fresh strawberries, rinsed and hulled
1 ripe banana-the riper it is the stronger the flavor
2/3 cup sugar
2 tablespoons rice syrup (or wildflower honey if you are not a true vegan)
1 can coconut milk
2 teaspoons dark rum
2 teaspoons lemon juice

combine the strawberries with the sugar and the syrup and allow it to stand for an hour to juice.  add the remaining ingredients and puree in a food processor or blender.  place in ice cream freezer canister and process according to the manufacturers instructions.  allow the final product to set in the freezer for several hours before serving.

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