This Vegan Strawberry Coconut Ice Cream is deliciously creamy, no churn and so easy to make! You only need 4 ingredients! This recipe originally appeared on Jessica In The Kitchen.
The coconut cream makes it incredibly creamy, the strawberry flavour 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 bean actually ties it all in. It added a huge amount of flavour to it and these beautiful specks of vanilla.
Vegan Strawberry Coconut Ice Cream
Ingredients
- 4 cups frozen strawberries
- 28 oz. coconut cream from cans of coconut milk
- 1 tbsp vanilla extract
- 1/2 cup maple syrup
Instructions
- Add the coconut cream to a food processor or blender and blend for a minute or two.
- Add the frozen strawberries, coconut cream, vanilla extract, and maple syrup into a food processor or blender and mix together until thick and creamy and combined.
- If using ICE CREAM MACHINE: Place the 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. To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.
Notes
This recipe is vegan, gluten free.
HOW TO STORE
Store this ice cream in a freeze safe container. For the best taste and texture it is advised that you store it no longer than 2 weeks. A FEW NOTES
1. You can buy coconut cream or make it from full fat coconut milk. Place a can of coconut milk in the fridge overnight. Remove, turn upside down, open and pour off the liquid coconut water on top (you can drink it or use it in a smoothie). Then use the thick coconut cream that is left in the recipe.
Store this ice cream in a freeze safe container. For the best taste and texture it is advised that you store it no longer than 2 weeks. A FEW NOTES
1. You can buy coconut cream or make it from full fat coconut milk. Place a can of coconut milk in the fridge overnight. Remove, turn upside down, open and pour off the liquid coconut water on top (you can drink it or use it in a smoothie). Then use the thick coconut cream that is left in the recipe.
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