It’s summertime, and it’s hot, so many of us long for ice cream.  Here’s a wonderful opportunity to make ice cream, without the dairy products many of us try to avoid.  “Lick it! Creamy Dreamy Vegan Ice Creams your mouth will love” is packed with delicious ice cream and sorbet recipes you can make at home, with the help of an ice cream maker or just a hand blender.

Author, Cathe Olson, is a wife and mother, as well as a writer and natural foods cook. She is the author of Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love, Simply Natural Baby Food and The Vegetarian Mother’s Cookbook. Cathe has had articles published in national magazines such as Mothering, Natural Family Online, and Natural Awakenings. She writes the Whole Family column for VegFamily Magazine and reviews books for VegFamily and the Journal of Agriculture and Food Information.

Cathe is passionate about helping parents make healthy food choices for themselves and their families. She is a frequent speaker at schools, parenting classes, natural foods stores, libraries, and wellness centers.

Triple Berry Ice Cream Recipe

1 (14-ounce) can full-fat coconut milk

1 cup sliced strawberries

1 cup blueberries

1 cup raspberries

2/3 cup granulated sugar or agave syrup

Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours. Then freeze in an ice-cream maker according to the manufacturer’s directions.

If you don’t have an ice-cream maker, you can still make ice cream by putting the mixture into a freezer-proof bowl or deep baking dish in the freezer. After 45 mins, check to see if it is starting to freeze around the edges.  Use a stick-blender or hand-held mixer to break up the ice and blend it smooth, or just really beat it hard with a whisk or spatula.

Return it to the freezer and repeat blending or beating it every 30 mins until it’s frozen solid. After 2-3 hours you will have a delicious ice cream.