Guilt-less Desserts & Treats for your Family
Would you call an apple no good because it wasn’t as juicy as an orange?
Would you throw out a carrot because it wasn’t as big as a pumpkin?
Of course you wouldn’t.
An orange is different to an apple and if the carrot was the size of the pumpkin then you’d have to question the farmer about their choice of fertilizer. They’re all different but that doesn’t mean that there is anything wrong with them. They’re supposed to be different and we enjoy the variety.
Why then, do we compare ourselves to others and determine that we are too fat, too tall, not pretty or simply just not enough when in reality it’s just like the apple and the orange?
No two people are alike. Not in their genetics, their up bringing or their environment. Not in what makes them tick, what they desire and what their favorite ice cream flavor is.
Now I know that I am simply stating the obvious, but do you really believe what I am saying?
I am telling you that you are unique. That there is no one else like you out there with your talents, your skills, your thighs. You are the perfectly imperfect version of yourself that is the culmination of your life so far. Every wrinkle tells it’s own story of heartache and sorrow and each freckle has its own journey. Each step you’ve ever taken is recorded in your toes and your arms remind your heart of every hug you’ve been given. You are pretty awesome.
So why still do we compare ourselves to bananas, pumpkins or carrots when we are clearly an apple?
We all do, I am not immune to wanting to be a carrot or orange. A little leaner like a carrot, clearer complexion like an orange…even a bit tougher skin like a banana. But I’m an apple and I’m slowly learning that that’s a really good thing.
Instead of comparing ourselves to others and ending up in the predictable mindset that we are ‘not enough’ why not acknowledge what is awesome about you. Think about what you have achieved and celebrate those successes, rather than focusing on what you don’t have (or have too much of when it comes to stretch marks and sagging boobs…which PS means that your body was able to grow a human inside of it which is the coolest thing ever).
This Strawberry Ice Cream doesn’t taste like Chocolate Ice Cream nor does it have a zesty Lemon flavour. Why? Because it’s a creamy, dairy free, vegan Strawberry ice cream made from real strawberries and without any artificial flavours. It’s Strawberry Ice cream at its best. (See what I did there?!?!)
The key with getting the bright strawberry colour and sweet flavour is to use super ripe strawberries. The riper and squishier the better so wait until the strawberries are ready before making your creamy Strawberry Ice cream. The base of this Strawberry Ice cream is my favourite vegan Vanilla Ice Cream. It can be made with or without an ice cream machine and the stewed strawberries are added after the custard has been made. After many, many attempts at making Strawberry Ice Cream I found this to be the best, tastiest way to make the perfect Strawberry Ice Cream.
Strawberry Ice Cream
Strawberry Ice Cream
- 1 1/4 Cups Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
- 1 1/4 Cups Coconut Milk
- 1/4 Cup Maple Syryp or Rice Malt Syrup or Honey
- Dash Salt
- 2 Tablespoons Arrowroot Cornflour can be used instead
- Strawberry Sauce see recipe below
- 400 grams fresh and super ripe Strawberries tops removed and diced into pieces
- 3 Tablespoons Water
- 1 Tablespoon Maple Syrup
Strawberry Ice Cream
- If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
- Make the Strawberry Sauce 1st to allow it time to cool before using.
- In a medium sized saucepan place the thickened coconut cream, 3/4 Cup of coconut milk, maple syrup and salt. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
- Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
- Once the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
- Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
- Once thickened take the mixture off the heat and add the Strawberry Sauce. Blend with a hand mixer (or a blender or a masher and whisk) until smooth.
Option 1 Ice Cream Machine
- Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
- Stir through the crumble, keeping some for sprinkling on top if desired.
Option 2 No Churn - Blend
- Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
- Break the frozen mixture into pieces and place in a food processor/blender.
- Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
- Stir through the crumble mixture.
- Serve immediately or freeze in a sealed container briefly until a bit firmer.
Option 3 Freeze
- Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
- The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served. Stir through the crumble mixture.
- This method isn't as creamy as the previous 2 but still delicious.
- Place all the ingredients into a small saucepan and bring to the boil over medium heat.
- Reduce the heat slightly and simmer for 10 minutes, or until the sauce has thickened (this will depend on how much liquid was in your strawberries).
- Place in the fridge to cool.