All Photos © Christine Elise McCarthy 2020
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Vegan Strawberry Chocolate Chip Ice Cream
3 cups fresh strawberries (stems removed & chopped) – or frozen strawberries (thawed)
1/4 cup sugar
2 tsp cornstarch
1 TBS lemon juice
2 cans coconut CREAM (not coconut milk)
2 tsp vanilla
pinch of salt
1 cup vegan chocolate chips
Put the bowl of your ice cream maker in the freezer – at least overnight – or longer. If you have room – it should just live there when it is empty so you can be more spontaneous about making ice cream.
Heat the strawberries with the sugar, cornstarch & lemon juice until dry ingredients dissolve. Bring to a boil to thicken a bit then set aside to cool completely.
Mix in the coconut cream, vanilla & salt & make ice cream according to your machine’s directions.
Add the chocolate chips in the last 5-10 minutes.
Eat immediately or put in a loaf pan, cover with wax paper & then foil & keep in the freezer.