ICE CREAM!!!! It’s pretty much synonymous with “Summer.” And what could be finer than enjoying a fresh, homemade batch? We don’t really have an answer either. So here’s the recipe!
Little Aussie’s Dairy Free Ice Cream
IN A SMALL SAUCEPAN, simmer:
- 2 cans (14 oz) coconut cream – our preferred brand is Savoy
- 2/3 Cup Sugar
- 2 Tablespoons Vanilla
- 1/4 teaspoon Salt
- 1/3 Cup Vegan Spread – we usually use Earth Balance
Let that continue to simmer. In a small bowl, WHISK together until smooth:
- 6 heaping teaspoons Tapioca Starch
- 1/4 Cup Cold Water
Slowly pour this tapioca mixture into the simmering saucepan. Continuously stir the simmering mix with a wooden spoon until it reaches the point of bubbling, then remove from heat and allow to cool.
It is now ready for your ice cream maker!!
Put it on waffles! A strawberry pie! Have it straight from the mixer.