Vegan Strawberry Ice Cream Recipe
Servings: 8
Calories: 74kcal
This Strawberry Ice Cream is dairy-free and made without refined sugar. It tastes like classic ice cream using just 4 simple ingredients!
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Equipment
Ingredients
- 1 pound strawberries , hulls removed
- 1 (14.5 oz) can full-fat coconut milk
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, if your ice cream maker requires it. In a blender, combine the strawberries, coconut milk, maple syrup, and vanilla. Blend until very smooth.
- Pour the mixture into the frozen bowl of your ice cream machine, then process until thick and creamy, about 30 to 35 minutes.
- Once the strawberry ice cream is thick, it's ready to serve right away. You can store the leftovers in an airtight container in the freezer for up to 3 months. It will become harder to scoop when you freeze it overnight, but it will soften if you let it sit at room temperature for 10 to 15 minutes first.
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Notes
Nutrition information is for 1 of 8 servings, roughly 1/2 cup each. This information is automatically calculated, and is just an estimate, not a guarantee.
Strawberry Note: For convenience, you can use frozen strawberries, but I recommend letting them thaw for at least 30 minutes on the counter before blending. Otherwise the mixture will be too thick!
Nutrition
Calories: 74kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 133mg | Fiber: 1g | Sugar: 15g | Vitamin A: 7IU | Vitamin C: 33mg | Calcium: 31mg | Iron: 1mg