Start by making the Vegan Whipped Cream

1. Put the cans of coconut milk in the coldest part of your fridge and leave them overnight.
2. The next day, take the cans out and open them carefully without shaking.
3. You’ll see that the cream has separated from the water and risen to the top.
4. Scoop the cream into the bowl of a large bowl or an electric mixer, leaving the water behind.
5. You can use the leftover water in a smoothie.
6. Start mixing on low speed, gradually increasing to high until you get a whipped cream texture.
7. The firmer the cream when you scoop it out, the quicker it will whip.
8. Once it looks like whipped cream, you can stop, and you’re done.

Optional:

• Add some powdered sugar/icing sugar and vanilla if you want it sweeter.
• Whisk again until everything is mixed in.

Method for the ice-cream

1. Gently fold in the condensed milk until it’s well combined.
2. Then, add the crushed frozen berries and mix gently.
3. Pour the mixture into a container lined with parchment paper and refrigerate for at least 2 hours until ready to be served.
4. Feel free to decorate the top as you like!
5. Decant and use an ice cream scoop (placed in some boiling water) as this will help to scoop perfect balls.
6. OR, feel free to slice into cubes.
7. Serve on its own or with this Easy Fruit Salad