Making Vegan Strawberry Ripple Ice cream
Just going to say that this is my favorite so far. I think a more sour strawberry works better with the coconut cream, but any fresh or frozen will do just fine.
VEGAN STRAWBERRY RIPPLE ICE CREAM:
[ 2 cups coconut cream + 3 cups fresh strawberries + 1/3 cup raw honey or 3 tablespoon agave + 1/2 teaspoon agar-agar powder + 1 tablespoon cornstarch + 1 tablespoon sugar + 1 teaspoon lemon juice + 2 tablespoon water ]
Blend the coconut cream, 1 1/2 cup of strawberries, agar-agar powder, cornstarch and honey or agave in a blender until well combined.
Pour ice cream base into a bowl and freeze for 1 hour, stirring occasionally as it freezes to prevent crystals from forming.
Meanwhile, heat the rest of the strawberries, sugar, water and lemon juice in a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down.
Give the ice cream base a final stir either with a fork or better yet, a hand held mixer until it smooth.
Take an airtight container and put half of ice cream and spread at the bottom. Take half of the cooled strawberry sauce and dump it on top. Repeat with the other half of ice cream and sauce mixture. Using a blunt knife, marble the ice cream and sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid. Thaw at room temperature for a few minutes before serving.