A vegan at your table this Christmas? Here's what to serve for dessert

From 1news.co.nz

No animals were harmed in the making of this divine creamy concoction by popular vegan food writer Tess Eden

No-churn Strawberries and Cream Ice Cream

Serves 6-8, takes 10 mins + 2hrs setting time

This no-churn ice cream is ideal for whipping up in the summertime and to have as a cooling sweet treat on hand in the freezer. Best served two hours after freezing, it’s a healthy homemade swap for store-bought ice cream. Sweet, creamy and made from only four ingredients! Begin this recipe the day before you wish to serve it, as the coconut cream should be refrigerated overnight.

                                           Tess Eden's no-churn strawberries and cream ice cream. (Supplied)

INGREDIENTS

400g can coconut cream (refrigerated overnight)

320g can coconut condensed milk

1 cup frozen strawberries

1 tsp vanilla essence

1 cup strawberries, diced

METHOD

1 In a blender, whizz the coconut cream with the coconut condensed milk, frozen strawberries and vanilla essence until smooth.

2 Pour into a loaf tin and add diced strawberries, folding throughout the mixture.

3 Freeze for 2 hours before scooping.

https://www.1news.co.nz/2023/12/16/a-vegan-at-your-table-this-christmas-heres-what-to-serve-for-dessert/