Eosinophilic Esophagitis Friendly Vegan Strawberry Ice Cream
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Learn more →Ingredients
6 servings
- 1 lb fresh strawberries, hulled and halved
- ½ cup organic cane sugar, divided
- 1 tbsp lemon juice
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp tapioca starch
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Combine the strawberries, 1/4 cup of the sugar, and the lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices and the mixture is bubbling, about 8–10 minutes. Remove from heat and let cool for 5 minutes.
- 2
Transfer the strawberry mixture to a blender. Add the full-fat coconut milk, tapioca starch, vanilla extract, fine salt, and the remaining 1/4 cup sugar. Blend on high until completely smooth, about 30 seconds.
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