Vegan Strawberry Ice Cream
Creamy homemade vegan strawberry ice cream is so cool and refreshing and WAY better than store bought! This plant-based dessert is bursting with strawberry flavor and only requires a few simple ingredients.
- 1 pint strawberries hulled and slices
- 2 tbsp lemon juice about half a lemon
- ⅓ cup raw organic sugar
- 14 oz full fat coconut milk 1 can
- 14 oz coconut cream 1 can
- ¾ cup maple syrup
- 1 ½ tsp strawberry extract optional
The night before you're ready to make the ice cream, place the ice cream bowl in the freezer.
Combine the strawberries, lemon juice, and ⅓ cup of sugar in a mixing bowl. Cover and refrigerate for an hour or more.
Add the strawberries to a food processor or blender. Blend until smooth.
Add the coconut milk, coconut cream and maple syrup to a large pot. Whisk together. When maple syrup is combined with coconut milk, whisk in strawberry puree. Bring to a simmer. Remove from heat as soon as it comes to a simmer. Transfer to the refrigerator. Allow to chill for an hour or more.
Transfer contents to an ice cream maker, and churn for about 20-30 minutes or until you get a soft serve like consistency.
Transfer to a loaf pan. Smooth out the top, cover, and place in the freezer for about 6 hours to set completely. Enjoy!
- Store in the freezer covered for up to one week.
- Allow to defrost a bit on the counter top for ease of scooping.
Calories: 316kcal | Carbohydrates: 31g | Protein: 3g | Fat: 22g | Saturated Fat: 20g | Sodium: 9mg | Potassium: 346mg | Fiber: 2g | Sugar: 24g | Vitamin A: 6IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 2mg