Recipe Tip: Vegan Strawberry Ice Cream
Top Recipe. All ingredients and tips for getting it right. This vegan creation from the Veganista ice cream sisters can be enjoyed with or without balsamic vinegar.
- 450 gstrawberries, fresh or frozen
- 90 gwater
- 150 gsugar
- ½ glocust bean gum, available at online wholefood shops
- ½ gguar gum, available at online wholefood shops
- 1 shot(s)good quality balsamic vinegar (optional)
Step 1Wash the strawberries, remove the stalk and cut them in half. Weigh them and put them aside in a bowl. If using frozen berries, remove from the freezer approx. 2-3 hours beforehand and defrost.
Step 2In a large measuring jug or pitcher, weigh out the water and lemon and mix together. Add the strawberries and puree with a hand blender. If you like, you can now add a dash of good balsamic vinegar.
Step 3Weigh out the sugar, locust bean gum and guar gum in a bowl and mix together.
Step 4Now you can start to gradually mix the dry mixture into the liquid mixture with a hand blender. When all the ingredients are well mixed, you can pour the mixture into the ice cream maker.
Step 5As soon as the ice cream maker stops, either enjoy the ice cream immediately or put it in the freezer for about 3 hours.