Oh summer, how I love thee. Living in California has me really spoiled though. This #SundaySupper is about saving summer. How do you preserve all that goodness? How about in ice cream? Berries and coconut cream? Oh yeah.

I really wanted strawberry ice cream but I wanted to try something new. So I whipped up my own recipe. It’s pretty easy. I used coconut cream because honestly I didn’t have any plain coconut milk. It works fantastic since it’s all the fatty goodness. If you use regular coconut milk make sure it is full fat, you want that for the creaminess.

Adding booze to homemade ice creams isn’t to get drunk, it’s all about keeping it from going rock hard in the freezer. A splash of vodka, or in this case limoncello really helps.

Vegan Strawberry Ice Cream

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Ingredients

  

• 1 can of Coconut Cream found at Trader Joe's or Full Fat Coconut Milk
• 2 cups Fresh Strawberries
• 2 Tablespoons Agave Nectar
• 2 Tablespoons Limoncello or Vodka
• 1 Tablespoon Vanilla extract

Instructions

 

• Blend all of the ingredients together in a blender or food processor. Add to your ice cream maker and mix per manufacturers instructions.

Learn how to …

• Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey
• Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
• Make Pesto Cubes from The Not So Cheesy Kitchen
• Make and Freeze Rosemary Butter from Momma’s Meals
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
• Oven Dry Cherries from The Redhead Baker

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
• Green Tea and Chocolate Saketini from Ninja Baking
• Sangria from Confessions of a Culinary Diva

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi’s Kozy Kitchen
• Spicy Apple – Carrot Chutney from What Smells So Good?
• Spring Conserve from Hezzi-D’s Books and Cooks

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love
• Corn Cob Jelly from Daily Dish Recipes
• Hot Pepper Jelly from A Kitchen Hoor’s Adventures
• No Pectin Apricot Jam from Curious Cuisiniere
• Peach Preserves from Delaware Girl Eats
• Pineapple Mango Moscato Jam from Seduction in the Kitchen
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake
• Pickled Beets and Onions from Kudos Kitchen by Renée
• Pickled Green Tomatoes from Culinary Adventures with Camilla
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
• Refrigerator Pickles from Webicurean
• Sweet Pickled Cauliflower from Because I Like Chocolate

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen

Dive into divine desserts

• Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
• Freeze ’em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

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