13.50 oz Full-fat coconut milk, chilled (2 cans)
1 tsp Vanilla Extract
½ cup Sugar
1 tsp Beet juice powder
2 tbsp Strawberry jam
0.32 oz All Strawberry from Crispy Fruit - Two Bags
1
Blend the coconut milk, sugar and vanilla extract in a blender for 30 seconds.
2
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.
3
Serve, topping with more All Strawberry Crispy Fruit.
Ingredients
13.50 oz Full-fat coconut milk, chilled (2 cans)
1 tsp Vanilla Extract
½ cup Sugar
1 tsp Beet juice powder
2 tbsp Strawberry jam
0.32 oz All Strawberry from Crispy Fruit - Two Bags