Blend the coconut milk, sugar and vanilla extract in a blender for 30 seconds.
Add to a chilled ice cream maker canister (that’s been chilled for about 24 hours) and process until it’s a soft-serve consistency. Stop machine and add beet juice powder (for added beautiful pink hue and superfood nutrients), strawberry or raspberry jam, and 2 bags of All Strawberry. Churn for another 10-15 minutes. At this point, transfer your ice cream to a freezer container, apply a piece of wax or parchment paper against the surface to prevent the ice cream from crystalizing. Seal the container and freeze till desired consistency.
Serve, topping with more All Strawberry Crispy Fruit.
Ingredients
Directions
Blend the coconut milk, sugar and vanilla extract in a blender for 30 seconds.
Add to a chilled ice cream maker canister (that’s been chilled for about 24 hours) and process until it’s a soft-serve consistency. Stop machine and add beet juice powder (for added beautiful pink hue and superfood nutrients), strawberry or raspberry jam, and 2 bags of All Strawberry. Churn for another 10-15 minutes. At this point, transfer your ice cream to a freezer container, apply a piece of wax or parchment paper against the surface to prevent the ice cream from crystalizing. Seal the container and freeze till desired consistency.
Serve, topping with more All Strawberry Crispy Fruit.