Vegan Strawberry Ice Cream
This vegan strawberry ice cream is rich, creamy, and swirled generously with real strawberries. Just blend 6 ingredients, churn, and freeze!
Calories 264kcal
Equipment
Ingredients
- 2 cans coconut milk, refrigerated
- ¾ cup vanilla creamer
- ¼ cup sugar
- 1 tsp vanilla extract
- ½ cup strawberry puree blended from about 8 hulled strawberries
- ½ cup strawberries, diced
Instructions
- Chill the ice cream maker bowl in the freezer overnight.
- Blend the coconut milk, creamer, sugar, vanilla extract, and strawberry puree until smooth and creamy. Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions.
- Add the diced strawberries in the last 5 minutes of churning.
- Freshly churned dairy-free strawberry ice cream has a soft serve consistency. For firmer ice cream, transfer it to a freezer-safe airtight container and freeze it for a few hours before scooping.
Notes
- If you want to get a beautiful strawberry swirl in your homemade vegan ice cream, don't churn the gooey stuff directly into the ice cream mixture; you'll just end up with a muddy streak! Instead, layer the freshly churned strawberry ice cream with dollops of room-temperature strawberry jam, gently swirling the final layer with a spoon.
- You can add olive oil and/or xanthan gum for a creamier vegan strawberry ice cream.
- Add vodka to your strawberry ice cream mixture to keep it from getting very firm in the freezer! And before you cover the container and store the delicious ice cream in the freezer, place parchment paper on the ice cream surface to prevent ice crystals from forming.
Nutrition
Calories: 264kcal | Carbohydrates: 65g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 295mg | Fiber: 4g | Sugar: 60g | Vitamin A: 23IU | Vitamin C: 111mg | Calcium: 31mg | Iron: 1mg