No one should ever have to go without ice cream.
It’s just bound to happen. Someday someone will declare they no longer are tolerant to dairy or they have chosen to live a Vegan lifestyle. Regardless of the reason, no one should have to go a day without ice cream.
This recipe is simple, flavorful and creamy.
You will never guess no dairy was involved in the making.
You will need:
1 cup Strawberries, cored and roughly chopped
1 cup pitted Cherries and torn in half
1 teaspoon whole coriander seeds
2 tablespoons cane sugar
zest of 1/2 lemon
2 tablespoons fresh lemon juice
1 (14 oz) can coconut milk (do not use lite-coconut milk)
1/2 cup can sugar
1/4 cup brown rice syrup or corn syrup
1/4 teaspoon salt
Place 1 teaspoon of coriander seeds into a dry skillet. Toast the seeds over low heat until fragrant.
Place toasted seeds into an herb grinder or use a mortar and pestle.
Roughly grind the coriander.
Add 2 tablespoons of cane sugar to the grinder.
Work the sugar and coriander seeds together. If using a mortar and pestle the sugar will not be a powder like this is. No worries. Set aside.
Pit and half 1 cup cherries.
Hull and slice strawberries.
Toss with the coriander sugar.
Cook berries in a skillet over medium heat.
Cook until juices begin to thicken and bubble. Set aside to cool slightly.
In a blender or food processor combine 1 (14 oz) can coconut milk, cane sugar, and brown rice syrup. I like to use organic coconut milk and one that doesn’t have guar gum or other added thickeners or preservatives. The flavor is so much better.
Add 1/4 teaspoon kosher salt
Zest from 1/2 a lemon.
Add the cooked fruit mixture.
Blend on a low speed until the fruit is blended. I like to leave my fruit a little chunky. No worries if you was a smooth ice cream. Just blend until completely smooth. Your choice.
Pour into a container, cover with plastic wrap and chill for 2 hours or overnight. I a big fan of chilling ice cream overnight before churning.
Pour into your desired ice cream maker and freeze according to manufacturers directions.
Once the ice cream is nice and thick…
Grab a spoon and start eating!
Strawberry Cherry Coriander Ice Cream
Coriander lends a wonderful compliment to cherry ice cream, especially if you toast them first.
- 1 cup Strawberries cored and roughly chopped
- 1 cup pitted Cherries and torn in half
- 1 teaspoon whole coriander seeds
- 2 tablespoons cane sugar
- zest of 1/2 lemon
- 2 tablespoons fresh lemon juice
Ice Cream base:
- 14 oz canned coconut milk (do not use lite-coconut milk)
- 1/2 cup cane sugar
- 1/4 cup brown rice syrup or corn syrup
- 1/4 teaspoon salt
- Prepare strawberries and cherries, set aside. Toast coriander seeds in a dry skillet until fragrant. Remove from heat. Crush coriander seeds with a mortar and pestle or a coffee grinder. Add sugar to the coriander working them in together. Add coriander, sugar mixture to the prepared fruit. Add lemon zest and lemon juice. Pour mixture into a large skillet and saute until juices begin to thicken and mixture begins to bubble. Remove from heat.
- In a blender container, add coconut milk, sugar, brown rice syrup and salt. Mix until well blended.
- Add the strawberry, cherry mixture and just pulse the mixture. Mixture can be blended until smooth and just until fruit is desired size. Pour mixture into a bowl, cover and refrigerate until completely cold or overnight. Pour mixture into the bowl of an ice cream maker. Freeze according to manufacturers directions. Makes approx. 1 1/2 quarts.
Inspired by 101 Cookbooks Red Summer Salad If you don’t own an ice cream maker, try this: Once the mixture has chilled overnight, place in a large bowl and place into the freezer, take it out every 45 minutes and use a handheld electric or stand mixer beat it for a few minutes. Once you’ve done that, place the container back into the freezer. Repeat this process about 3 or 4 times, and then leave the ice cream to set firm for a few hours.