The Dairy-Free Ice Cream Recipe Mixes Coconut, Strawberry and Watermelon
Alyson Wyers — August 5, 2015 — Lifestyle
References: luvoinc & theartfuldesperado
This dairy-free ice cream recipe is ideal for the lactose intolerant. Created by the Artful Desperado and featured on Luvo's The Fresh Blog, the Strawberry Watermelon Coconut Ice Cream is the perfect refreshing treat to cool you down on a hot summer's day.
The vegan dessert is made with full fat coconut milk, watermelon, strawberries, lime juice and agave syrup. If you do not have an ice cream maker, there is also a no churn version of the dairy-free ice cream recipe that requires a blender. For bonus points and an esthetically pleasing touch that is sure to impress any dinner guests, you can even serve it in a hollowed out coconut or watermelon rind.
The vegan dessert is made with full fat coconut milk, watermelon, strawberries, lime juice and agave syrup. If you do not have an ice cream maker, there is also a no churn version of the dairy-free ice cream recipe that requires a blender. For bonus points and an esthetically pleasing touch that is sure to impress any dinner guests, you can even serve it in a hollowed out coconut or watermelon rind.
Trend Themes
1. Dairy-free Ice Cream - Disruptive innovation opportunity: Creating new flavors and variations of vegan ice cream that cater to lactose-intolerant individuals.
2. No Churn Ice Cream - Disruptive innovation opportunity: Developing easy-to-make dairy-free ice cream recipes that don't require an ice cream maker.
3. Vegan Desserts - Disruptive innovation opportunity: Designing innovative plant-based dessert options that appeal to a wider audience.
Industry Implications
1. Food and Beverage - Disruptive innovation opportunity: Introducing new dairy-free ice cream products or expanding the current range of vegan dessert offerings in the food and beverage industry.
2. Health and Wellness - Disruptive innovation opportunity: Developing nutritional vegan ice cream options that align with the health and wellness industry's focus on plant-based and allergen-free food choices.
3. Culinary Arts - Disruptive innovation opportunity: Training and educating chefs and culinary professionals on creating and incorporating vegan desserts into their menus to meet the growing demand for plant-based options.
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