Description
Dairy-free, egg-free, coconut-free
Ingredients
Scale
- 1–½ cups fresh strawberries, stems cut off (fresh-picked if possible)
- 1 cup unsweetened almond milk
- 35 drops liquid stevia
- 2 tablespoons maple syrup
- Dash salt
- ¾ tablespoon gelatin
- 1 tablespoon plus 2 tablespoons water, divided
Instructions
- In a blender, combine the strawberries, almond milk, stevia, maple syrup, and salt.
- Dissolve the gelatin in 1 tablespoon of water.
- Microwave 2 tablespoons of water until it is almost boiling.
- Whisk the gelatin into the hot water until it’s a little frothy and has the texture of an egg white.
- Pour this mixture into the blender with the other ingredients.
- Blend until frothy. This should take 2-3 minutes; I usually do a little tidying and set up the ice cream maker while it blends.
- Pour this mixture into a running ice cream maker and churn for 15-20 minutes, or until the consistency is to your liking.
- Enjoy immediately (texture will be like soft-serve) or transfer to an airtight container and freeze. Serve and enjoy!
Nutrition
- Serving Size: 3