We went to the “pick your own” farm outside Uppsala to take home some strawberries. It had rained the night before so the fields where covered in mud under the straw.
The girl who showed us where to pick kindly advised that they where recommending bringing boots on their website. I had totally missed this note when checking opening hours! Casper and I tip toed into the field in open sandals with Harry in baby carrier on my front.
We came out with muddy feet and a basket full of lovely juicy strawberries!
This vegan ice cream is really easy to make and a healthy option to normal ice cream. I used coconut nectar sugar but you could change this to maple syrup or agave nectar.
Vegan Strawberry Ice cream
500 g strawberries
400 ml coconut milk, use a good quality organic brand
3 tbsp coconut nectar sugar
2 tbsp fresh lime juice
Set aside 100 grams of strawberries and cut these in smaller pieces.
Combine the remaining strawberries, coconut milk, coconut nectar sugar and lime juice in a high powered blender/food processor. Mix until smooth.
Taste and add more sugar if needed. I like my ice cream less sweet.
Stir in the cut strawberry pieces to the mixture and pour the mixture into a container.
Place in the freezer for about 3-4 hours. Stir the mixture every 30 minutes using a fork to break up any ice crystals.
Serve as it is or together with fresh cut strawberries. Remove from freezer 5-10 minutes before serving.