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Vegan strawberry ice cream


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Ingredients

8 portion(s)

Ice cream

  • 200 g strawberries
  • 130 g sugar
  • 800 g coconut cream
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 6
    24h 0min
    Preparation 24h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. 1. Place sugar in mixing bowl and mill 15 sec/speed 10

  2. 2. Add washed and hulled strawberries and chop 10 sec/speed 9

  3. 3. Insert the butterfly and add 700g of the coconut cream and cook 5 min/80 deg/speed 1

  4. 4. Mix the cornstarch with the remaining 100g of coconut cream and add to the mixing bowl with the vanilla extract. Cook 10 min/80 deg/speed 1

  5. 5. Pour the mixture into a shallow freezer-safe tray lined with cling film and freeze for 4-5 hours.

  6. 6. Break up the frozen mixture, add to the mixing bowl and mix 2 min/speed 9 with the aid of the spatula.

  7. 7. Pour the mixture into a container and freeze for 4-5 hours or longer.

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Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Tip

Best to place in the fridge for 15 mins prior to serving.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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