Blend
base with immersion blender; strain into an ice cream maker.
Not exact matches
I'll also try a regular
blender because I couldn't get the
base as smooth as I wanted it
with an
immersion blender.
In place of sugar and flour, I boiled parsnip cubes
with coconut milk and almond milk and used an
immersion blender to puree the mixture into a sweet and creamy
base.
Add a couple tablespoons of vegan butter (optional) and a plant
based milk (unsweetened cashew milk works great) and using an
immersion blender on low (don't turn on your blending tool unless it is in the pot already or you may splash yourself
with hot water).