Vegan Strawberry Ice Cream
Sweet, creamy ice cream made from coconut cream and naturally sweetened with your choice of maple, agave, or honey.
Ingredients
- 1-16 ounce can of coconut cream*
- 2 cups strawberries fresh, or slightly defrosted frozen
- 1/2 cup maple syrup agave nectar, or honey**
- 1 Tbsp vanilla extract***
Instructions
- 1. Make sure the freezer bowl of your ice cream maker has been frozen for at least 4 hours.
- 2. Place all ingredients into a blender or food processor, and blend until smooth.
- 3. Pour the ice cream base into your ice cream machine, and churn according to its instructions. Mine usually takes 20-30 minutes.
- 4. Eat immediately as soft serve, or transfer to a freezer-safe container and freeze. Ice cream will keep in the freezer for a few weeks, but is best within a few days. After that, ice crystals may form. Simply let the ice cream sit at room temperature for 15 minutes to help it soften before serving.
Notes
* I buy cans of coconut cream at Trader Joe's. If you can't find it in your regular grocery store, buy two cans of full-fat coconut milk, chill, and scrape the thick cream off the top of the can when you open it.
** Use whatever sweetener you prefer or have available to you. I used half maple syrup and half agave, because I was low on both.
*** The alcohol in vanilla extract is essential to keeping the ice cream somewhat soft in the freezer. Don't leave it out!
No ice cream maker? Pour the ice cream base out of the blender into a shallow, freezer-safe dish. Freeze for 30 minutes, then mix well. Repeat this again every 30 minutes until ice cream is scoopable. The end results won't be as fluffy and creamy, but should still be delicious. No-churn ice cream is best eaten on the day it's made, or it turns rock-hard in the freezer.
** Use whatever sweetener you prefer or have available to you. I used half maple syrup and half agave, because I was low on both.
*** The alcohol in vanilla extract is essential to keeping the ice cream somewhat soft in the freezer. Don't leave it out!
No ice cream maker? Pour the ice cream base out of the blender into a shallow, freezer-safe dish. Freeze for 30 minutes, then mix well. Repeat this again every 30 minutes until ice cream is scoopable. The end results won't be as fluffy and creamy, but should still be delicious. No-churn ice cream is best eaten on the day it's made, or it turns rock-hard in the freezer.