We’re channeling Dew Blush with our bright and yummy recipe.
Our Dew Blush truck has been making stops all over Southern California this month, but we’re extra excited about her stop at Craig’s Vegan Ice Cream because… ice cream. Spring is here and summer’s on the way, so we decided to share our Creative Director, Geri Hirsch’s, go-to recipe for Strawberry Vegan Ice Cream! It’s super easy to make, so creamy and smooth, and it’s the prettiest shade of pink… just like Dew Blush. :)
1.5 cups fresh strawberries
1.5 cups full-fat coconut milk
1.5 cups unsweetened almond milk or other nut milk
1/2 teaspoon vanilla extract
3 to 4 tablespoons maple syrup
1. Place fresh whole strawberries (remove the stems) into a food processor and purée until smooth
2. Add all remaining ingredients and blend until smooth.
3. Chill for 2 hours.
4. Pour through an ice cream maker (if you don’t have an ice cream maker, put mixture into a freezer-safe bowl and freeze for 3 hours, mixing every 30 minutes).
5. Scoop and enjoy!