Vegan Strawberry Ice Cream (Printable Version)
Rich, creamy coconut-based frozen dessert swirled with fresh strawberries - just blend, churn, and freeze for a delightful treat!
# Ingredients:
→ Base Ingredients
01 -
2 cans coconut milk, refrigerated
02 -
¾ cup vanilla creamer
03 -
¼ cup sugar
04 -
1 tsp vanilla extract
→ Strawberry Components
05 -
½ cup strawberry puree (from about 8 hulled fresh strawberries)
06 -
½ cup fresh strawberries, diced
# Steps to Follow:
01 -
Chill the ice cream maker bowl in the freezer overnight.
02 -
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.
03 -
Add the diced strawberries in the last 5 minutes of churning.
04 -
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.
# Additional Notes:
01 -
For a beautiful strawberry swirl, layer the freshly churned ice cream with dollops of room-temperature strawberry jam, gently swirling the final layer with a spoon.
02 -
Add olive oil and/or xanthan gum for a creamier texture.
03 -
A small amount of vodka helps prevent the ice cream from becoming too firm in the freezer.
04 -
Place parchment paper directly on the ice cream surface before covering to prevent ice crystals from forming.