The weather took a turn for the worse this weekend, and for some reason my mind turned to ice cream! Vegan ice cream in particular. Go figure! Maybe I’m longing for the real summer to make an appearance.
It’s the Victoria Day weekend (known affectionately as the two-four weekend), which has a history of turning rainy, meaning camping activities are usually conducted under the protective shield of a blue tarp, and the annual Victoria Day parade participants skip their way down the parade route between puddles.
… so in defiance of today’s nasty weather, I whipped up a test batch of strawberry-lavender ice cream. It turned out pretty good, if I do say so! If you want a little richer ice cream, substitute a portion of the almond milk for cashew creamer. Just a note that coconut milk and coconut cream will be too full-flavoured and will overwhelm the delicate flavours of the strawberries and lavender.
This blog-post round only has amounts. A more fulsome method will follow 🙂
Ingredients
- 3 cups almond milk
- 1 lb strawberries
- 1 1/4 c evaporated cane juice (divided, 1 c and 1/4 c)
- 2 T dried lavender
- 3 T arrowroot powder
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