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Vegan Strawberry Coconut No Churn Ice Cream


· 2 cans coconut milk

· 2 T. cornstarch

· ¼ C. maple syrup

· 1 tsp. vanilla

· 4 C. frozen strawberries


1. Combine the coconut cream and the cornstarch together in a food processor. Whip to soft peaks. Remove to a bowl and set aside.

2. In the same food processor, combine the maple syrup, vanilla and strawberries. Process the ingredients until they are creamy. Remove the ingredients to a bowl and very gently fold in the soft whipped coconut milk.

3. Place the ice cream base in a container with a lid and freeze. Every 30 minutes, quickly remove from the freezer and whisk slightly. Do this for the first 3-4 hours. After 3-4 hours, the ice cream will be firm enough to scoop.