This ice cream is a little different to my usual approach of making vegan ice cream. In a way, it’s a bit like custard ice cream.
The reason why I tried this kind of version: it allows for a nut-free option, using dairy-free mylk. Because so far most of my recipes for ice cream contain nuts or cashews.
The combination of vanilla ice cream and strawberries is so yummy! But you can also use other berries or fruits. While this recipe is nut-free, it is also gluten-free and sweetened with fruits.
• 450ml mylk
• 65g dates, pitted
• 3 tbsp tapioca
• 1/3 tsp ground vanilla
• 1 pinch salt
• 150g strawberries, diced
1. Blend all ingredients but the strawberries in a powerful blender until smooth.
2. Pour mixture into a pot and gently bring to the boil. Let simmer shortly, stirring constantly, then let cool down completely.
3. Transfer the cooled down mixture to the ice cream maker. Once it has turned to ice cream, stir in the diced strawberries.
4. If desired, place in the freezer for a firmer texture. Should you leave it in the freezer for longer, let thaw a little before serving.