Molly loves strawberries and what child doesn't like ice cream? But we can't have the soya ice cream substitutes so we needed to make our own. We love this recipe - the chunks of frozen berries mixed in with the coconut cream crunch in a very satisfying and refreshing way. I made a strawberry jam to go into the batter mix; added at the last minute to get the nice swirling ribbon affect. If you want if mixed in fully then add it early in the churning process and it will become fully incorporated.
400 g chopped strawberries
1/4 cup sugar
1 tsp lemon juice
Put them all in a pan a over a moderate heat and cook until you've a nice jammy consistency. About 10 minutes. See the photo below:
Leave to one side to cool completely
3 cups coconut cream
2 tbsp golden syrup
1/3 cup caster sugar
1/2 tsp Xanthan Gum
1 tsp vanilla
1/3 cup dessicated coconut (you can leave this out if you like)
1 cup chopped strawberries
Whisk all of the ingredients together in a bowl and leave to chill for 2-3 hours
If you're like me, you have an attachment to make ice cream that needs to be chilled for 15 hours (sigh).
Churn the batter in your ice cream maker for 25-30 minutes until you've a soft ice cream. When it's finished churning mix in the chopped up berries. Now pop it into a tupperwear tub and put in the freezer for about 3 hours to firm up.
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