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.