Vegan Banana Ice Cream Part 2 (Strawberry Compote Included)

A mere 24 hours have passed since the making of Vegan Banana Ice Cream (original post here). I would show you a picture of the ice cream itself, except nothing is too exciting when its just frozen in tupperware.

Instead of sprinkling cinnamon on top of the ice cream before eating it, I opted to make a strawberry compote (I adapted a recipe from here) There are many different compote recipes that you can find online, but in a traditional sense, a compote is essentially fruit cooked in sugar or spices.

Recipe (makes 1 cup):
1 lb (the equivalent is one box)             Strawberries, washed, dried, cubed
1/3 cup                                                     Sugar
1/2 cup or 2 tbsp                                    Grand Marnier or Lemon Juice (respectively)

Ingredients

Alteration #1:

I cubed the fruit instead of slicing it. Anytime I've ever had compote, the fruit has been cubed. Also, the uniformity in shape guarantees that the strawberries will be cooked evenly.


Instructions:

1. Warm a non-reactive saucepan over medium-high heat. Combine all of your ingredients.

2. Bring liquid to a boil, reduce the heat, and let the fruit simmer until it is soft, about 8-10 minutes. 

**Note: the mixture will appear to be very soupy. I stirred the mixture every once in a while so that nothing would stick to the bottom of the pan**

3. Remove from heat and cool.

Alteration #2:

The original recipe continues with instructions and tells you to place the fruit in a food processor, but I prefer to eat the compote as is.

4. Pour over your favorite ice cream, and enjoy!

 UPDATE: The Vegan Banana Ice Cream turned out delicious! Since there is no custard (as there is in regular ice cream), the ice cream turned out icier than expected (not that that is a bad thing). This would make for a great summertime treat, because it is light, healthy, and refreshing. There are also plenty of other fun and fruity vegan flavors that you can make (more of that to come!)