Just the other day my shiny new [easyazon_link identifier=”B0006ONQOC” locale=”US” tag=”gourmetgetaways1-20″]Cuisine Art Ice-Cream maker[/easyazon_link] arrived, naturally I was dying to throw in the ingredients for my first batch of ice-cream! I decided that a refreshing and Creamy Strawberry Coconut Ice Cream was in order.
Due to my two previous failed ice-cream machine, I had undertaken extensive online research. I read forums to gauge people satisfaction with their machines and read countless reviews. I discovered that in Australia, it comes down to a choice of two machines and my choice was the [easyazon_link identifier=”B0006ONQOC” locale=”US” tag=”gourmetgetaways1-20″]Cuisine Art Ice-Cream maker[/easyazon_link].
For my Cuisine Arts’ maiden voyage I have chosen to make a dairy free, vegan-friendly, strawberry coconut ice cream. I have had this ice-cream on my mind since I first went online to make my purchase.
Vegan Strawberry Coconut Ice cream
Ingredients:
- 750g fresh strawberries, rinsed and hulled (3Punnets)
- 2/3 cup caster sugar
- 400ml coconut cream
- 2 Tbs Malibu
- 1 Tbs Strawberry liquor
Method:
- Chop the berries and place them into a blender. Add the sugar, blend briefly, and allow the fruit and sugar to macerate for one hour at room temperature.
- Add the coconut cream and liquors to the strawberry mixture and puree again until smooth.
- If desired the seeds can be strained from the mixture, I didn’t feel this was necessary. Refrigerate the mixture in the blender for two hours.
- After two hours remove the blender from the fridge and blend once more to combine the ingredients. Pour the mixture into the ice cream maker and follow the manufacturer’s instructions. *Be wary of adding more than 3 tablespoons of liquor to the ice cream. Alcohol softens the texture so the more you add, the softer the ice cream will get. The alcohol was very useful in ensuring the ice-cream does not become too hard to scoop after being in the freezer.
- I found that my machine needed just over one hour to bring the ice-cream to a soft serve consistency. (Although I was impatient and the mixture only spent one hour chilling in the fridge prior to churning).
Once complete I placed the ice-cream canister in the freezer to continue the freezing process. This is the easiest ice-cream making experience I have ever had! If you are interested in an ice-cream maker that really works, get yourself a [easyazon_link identifier=”B0006ONQOC” locale=”US” tag=”gourmetgetaways1-20″]Cuisine Art[/easyazon_link]!