Ice cream – it’s a universal pleaser. This recipe especially because it’s dairy-free and tastes so ridiculously delicious you’ll want to celebrate with seconds. And your body won’t totally yell at you for doing so.
My roommate and I spent a good 30-minutes on the couch over the weekend brainstorming on what to make for the 4th of July. We wanted to celebrate, and I wanted to blog about. Another typical Saturday.
Her: “Cheesecake?” Me: “Because that’s totally fitting for my blog…”
Her: “Champagne and pie for later on the roof.” Me: “Perfect, obviously.” Both of us: “Too much work.”
Me: “Ice cream?” Her: “Roasted Strawberry?” Me: “Can we make it vegan.” Both of us: “FIREWORKS!”
As I said, ice cream – the perfect pleaser – especially when it’s coconut and able to be shared with all. Boom.
This vegan version of ice cream gets its creaminess from coconut milk with an extra boost of flavor from cardamom. Together, it has an Indian-kind of vibe going on, which pairs phenomenally well with blueberries. Don’t skip them from this equation, as they’ll really complete your bowl.
Plus, I don’t know where you live, but where I am, it’s full-fledged blueberry season. Again, cue those fireworks in the air.
For best flavor and creaminess, allow your ice cream to sit for at least 5 minutes at room temperature prior to eating once you remove it from the freezer.
P.S. My roommate and I got a little carried away and made not just one, but TWO coconut ice creams. Check out the 2nd recipe here: Roasted Strawberry & Fennel Coconut Ice Cream.