Vegan Strawberry Ice Cream
This is the first time I make strawberry ice cream besides recipes where I only use banana and strawberry, which is delicious. I wanted to make something healthy but also a bit different from regular banana ice cream. I used coconut cream to make it thicker, plus added a bit of coconut milk. The coconut cream will make it creamier and smoother but if you can't find it in store, any plant milk will work.
2 1/2 cups fresh strawberries
2 frozen bananas
1 can coconut cream or milk
1/4 cup coconut milk
1/2 tsp vanilla extract
5 pitted medjool dates, soaked in warm water for 5 minutes
Add all ingredients to a food processor and blend. I wanted my my strawberries a bit chunky so I didn't process it until it was completely smooth. Blend until you reach the consistency you prefer.
Transfer to a freeze safe container and set in freezer for at least 3 hours or until frozen. Remove from freezer and thaw for 10 minutes before serving. Scoop and serve immediately. Top with extra strawberries or any toppings you'd like. Enjoy!