Vegan Strawberry Chocolate Chip Sherbet
The Gems of June
And dig in.
Vegan Strawberry Chocolate Chip Sherbet Recipe
The exciting part of this recipe is- it's vegan. That means no dairy. For those of you lapping up your delicious moo-cow milk like there's no tomorrow, that's probably no big deal. You get to reach for Ben and Jerry's any time you have a craving. [Mazel to you!]
Macerate your berries ahead of time:
1 pint fresh ripe organic strawberries, gently rinsed, stemmed, and sliced
2-3 tablespoons fresh lime juice- or use lemon if you prefer
3-4 tablespoons raw organic agave nectar
Combine the sliced strawberries with the lime juice and agave; toss to coat; cover and chill for two hours.
In a medium-large saucepan, combine ingredients:
1 cup coconut milk, or non-dairy milk
2 tablespoons tapioca starch
1/4 teaspoon xanthan gum
1 cup organic cane sugar
1 teaspoon bourbon vanilla extract
Whisk well to combine. Stir over medium heat until the sugar is dissolved and the tapioca has thickened the mixture. Remove from heat.
2 cups ice cold coconut milk, or non-dairy milk
Pour the custard base into a mixing bowl and placed it in the fridge to chill. The colder the mixture is before you add it to the freezing cannister of the ice cream maker, the better.
When the strawberries have macerated for two hours, add them to the chilled base mixture and combine.
Pour the mixture into the ice cream cannister and follow the manufacturer's instructions.
Near the end of churning add in:
1/2 rounded cup dairy-free vegan chocolate chips
Churn till stirred through.
Scoop the sherbet into freezer containers; cover and freeze. For best flavor, soften sherbet slightly before serving.
Makes about 6 cups.
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If you would like to try making this sherbet with actual, real moo-cow milk- by all means, do. You can skip the tapioca and the xanthan gum part; and use a blend of organic cream and whole milk, to your milk fat level preference.