If you love strawberries and ice cream (wait who doesn’t love ice cream??) you’re gonna love this Homemade Vegan Strawberry Ice Cream. Nobody will ever believe you when you tell them it’s made dairy-free! ! You can also make it sugar-free.
I promise you won’t miss dairy in this recipe. My husband is a huuuuge sucker for creamy ice cream and he ate pretty much this whole thing not realizing it was dairy-free. And he still didn’t believe me after I told him. So believe me, this is a real deal. All the creaminess and rich texture comes just from full-fat coconut milk. It’s sooo good!
The best part is that you only need 6 simple ingredients to make it at home. Yup!! That’s it.
WHAT YOU NEED TO MAKE THIS HOMEMADE VEGAN STRAWBERRY ICE CREAM:
sweetener – (raw sugar and coconut sugar work great) for sugar-free version substitute with birch xylitol or stevia
cornstarch or arrowroot flour or tapioca starch
fresh strawberries
If you want a real deal ice cream I highly recommend using ice cream maker. Churning gives you that light and creamy texture. I used this Bosch mixer with an ice cream maker attachment. You can enjoy a soft serve ice cream right after or freeze it. Just bear in mind that it will become too hard to scoop straight out of the freezer so you have to leave it out for about 10-15 minutes!
I hope you’ll get obsessed with making homemade ice cream as much as I am! If you make the recipe yourself, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page.
Ingredients
2 cans full-fat coconut milk
1/2 c. sugar (raw sugar and coconut sugar work great) for sugar-free version substitute with birch xylitol or stevia
1/4 c. agave syrup
2 tbsp. cornstarch or 4 tsp arrowroot flour or tapioca starch
1/4 tsp. pink salt
2 c. strawberries, hulled and halved
Instructions
- Shake the cans of coconut milk before opening. Pour coconut milk into small sauce pan, reserving 1/2 c. Add sugar, agave syrup and salt to the saucepan. Bring to a simmer, being careful not to boil. Meanwhile, whisk cornstarch and 1/2 c. of coconut milk. Add into warm coconut milk mixture and cook over medium heat until thickened enough to coat the back of a spoon (about 8-10 minutes)
- Remove from the heat, transfer to a clean bowl, cover with plastic wrap and let it cool in the fridge. If in a hurry, place the bowl in the freezer.
- While the coconut mixture is cooling, place strawberries in a blender or food processor and blend to a puree.
- Once the coconut mixture has cooled, pour it into the ice cream maker.
- Process according to the directions. It takes about 20-25 minutes in the bosch universal mixer or until preferred consistency is reached. When the mixture has thickened to a soft-serve ice cream, add strawberry puree, a little at a time.
- Enjoy the soft serve ice cream immediately or place in the freezer for stiffer ice cream.
