Updated: Jun 16, 2020
This is the easiest, most delicious vegan ice cream recipe ever! Watch the live video making this recipe at our Free Plant-Based Cooking Class!
What you need:
2 tbsp of monkfruit sugar substitute
1/2 tsp of vanilla bean paste (or vanilla extract)
10 oz of frozen organic strawberries
5 oz of coconut milk yogurt (or any unsweetened non-dairy yogurt)
sprouted brown rice cacao crisps (or toppings of choice)
vegan mini marshmallows (or toppings of choice)
Try it yourself:
In my robot chef or in a very good blender (motor must be powerful), add 2 tbsp of monkfruit sugar substitute and mill to a powder consistency. Add 1/2 tsp of vanilla bean paste, 10 oz of frozen organic strawberries, and 5 oz of unsweetened non-dairy yogurt such as cashew milk yogurt or coconut milk yogurt, and then blend until super creamy. Serve immediately or transfer to a freezable container and serve later. Garnish with some fun toppings like sprouted brown rice cacao crisps, vegan mini marshmallows, cacao nibs, or raw chopped pecans. This recipe makes 4 servings.
Made w/❤️ @Cheryl.tv
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Recipe adapted from Thermomix® Join us live every week during our Free-Plant Based Cooking Class.👩🍳