Updated: Jun 11, 2021
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
Thanks to my robot chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. 💚 We love hearing your feedback and seeing your photos:) 📸Tag us on social @VeginnerCooking and we will repost!
Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.👩🍳 To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" ✨ at every class!
To keep this blog ad-free, please show me some love ♥ Thank you for your support! 🤗