No Dairy Necessary

Three of FoMu Ice Cream’s four popular Boston-area vegan ice cream shops have stayed open for takeout and delivery during the coronavirus shutdown. But if you don’t live in Beantown, or simply don’t want to venture out, crack open a copy of FoMu (pronounced “faux moo”—get it?) founder and owner Deena Jalal ’02’s first cookbook, Incredible Vegan Ice Cream: Decadent, All-Natural Flavors Made With Coconut Milk, and make FoMu’s signature flavors at home. Since it’s summertime, try Jalal’s dairy-free take on strawberry ice cream. The recipe is reprinted here with permission from Page Street Publishing Co.

Fresh Strawberry
Makes about 1 quart

2 cups fresh strawberries, puréed with some chunks remaining
2 cups all-natural canned coconut milk
1/4 cup organic unrefined cane sugar
5 tablespoons organic agave
1 teaspoon lemon juice

Use a high-speed or immersion blender to mix the strawberry purée, coconut milk, sugar, agave and lemon juice. Cover and chill the mixture for at least 2 hours, or overnight.

Once it’s chilled, add the mixture to your ice cream maker and churn according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should look like soft serve. Once it’s churned, transfer the ice cream to a large, freezer-safe container, smooth the top and cover it tightly. Freeze it for at least 5 to 6 hours, or until it is firm.

Store in the freezer in an airtight container for up to 1 week.

This story appears as part of the Smithies Create column in the Summer 2020 issue of the Smith Alumnae Quarterly.

Photograph by Emily Kan