Tuesday, September 21, 2010

Strawberry Ice Cream

So very tasty – take care to not eat it all in one sitting!

2 cups water, divided
1 cup evaporated cane juice, or cane sugar, or light brown sugar, or granulated sweetener of choice (not stevia)
1/2 cup tapioca starch, or potato starch, or arrowroot starch, or cornstarch
1 tablespoon pure olive oil, or soy-free vegan buttery spread (Earth Balance®), or butter of choice, or palm oil
1/2 teaspoon pure vanilla extract
1 pinch sea salt
1-1/2 cups organic strawberries, stems removed
2 cups ice cubes
  1. To bowl of food processor or blender, combine room temperature water, evaporated cane juice, tapioca starch, pure olive oil, pure vanilla extract, and sea salt; blend 30 seconds, or until evaporated cane juice is dissolved.
  2. Add strawberries and 1 cup boiling water; process to desired consistency.
  3. Place 2 cups ice cubes into large bowl; set smaller bowl on top of ice cubes; pour ice cream mixture into inset bowl; set aside 15 minutes, or until cooled.
  4. Pour preparation into 1-1/2-quart (6 cup) ice cream maker; freeze according to manufacturer's instructions.
Remove ice cream to storage container; freeze up to 1 month.

Remove from freezer 15 minutes prior to serving, so ice cream is easier to scoop.

Servings: about 3 cups
Preheat: None
Prep Time: 25 min
Freezing Time: 30 min

Up to 1 cup of any berry or diced fruit can be folded in at the end of step 2. Blueberries make an excellent ice cream, as do peaches.

To use a seeded fruit such as raspberries: wash and drain fresh or frozen berries; place into saucepan set over medium heat; cook 8 minutes; pour the hot liquid through a fine mesh strainer or sieve as you add the liquid to the bowl of a food processor or blender, removing as many seeds as possible; proceed with recipe as stated.

Nutrition Data = 1/2 cup serving size

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