Strawberry Ice cream during strawberry season is the best! This dairy free vegan recipe is not only delicious and soft, but a guilt-free easy to make! Absolutely amazing!
The other day, we had a ton of strawberries leftover and they were getting very ripe and squishy. So I decided to whip up some Ice cream with them. This vegan Ice cream has it all: decadent texture, tons of flavor, and a nice balance between the richness of coconut and the bright, tart flavor of fresh strawberries.
I don’t have an Ice cream maker yet, so I froze the mixture as is and whipped it a bit twice in between. It doesn’t get as fluffy as in the ice cream maker, but stays soft enough. Definitely a bit softer than some of the almond milk ice creams from the store ;).
Strawberry coconut Ice cream is one of my favorites yet. The coconut cream makes it incredibly creamy, the strawberry flavor is really prevalent in it and the maple syrup adds a delicious sweetness to it. I love that it isn’t over sweet, but just right to stay refreshing for the summer. The vanilla extract actually ties it all in. It added a huge amount of flavor to it. For decoration I used some chopped Almonds and chunk of dark chocolate.
My dears, enjoy in this super gorgeous creamy vegan Strawberry Ice cream!
- 4 cups fresh strawberries
- 2 14-ounce cans Coconut milk (only thick cream)
- 1/2 cup maple syrup
- 1 tsp Vanilla extract
- Add the coconut cream to a food processor and whip until soft peaks form.
- Add all rest of the other ingredients into a food processor and blender together until thick and creamy and combined. Fold in in the whipped coconut cream and mix together until combined.
Ice cream machine
- Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing.
- Freeze the ice cream according to the manufacturer’s instructions for your machine.
No machine/No churn
- Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour. Ensure it is covered.
- Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it’s firm enough to scoop.