Craving a scoop of pure summer bliss? Look no further! This incredibly easy, no-churn Strawberry Coconut Ice Cream is the answer. It’s lusciously creamy, bursting with sweet strawberry flavor, and completely dairy-free. With just five simple ingredients and a blender, you can create a stunning vegan dessert that will have everyone asking for the recipe. Get ready to fall in love with your new favorite frozen treat!
Ingredients
• 2 cups / 480ml full-fat coconut cream, chilled
• 1¾ cups / 265g frozen strawberries
• ¾ cup / 150g granulated sugar
• 2 tsp / 10ml vanilla extract
• ¼ tsp / 1.5g salt
Instructions
1. Combine the chilled coconut cream, frozen strawberries, sugar, vanilla extract, and salt in a high-speed blender.
2. Purée the mixture on high until it is completely smooth and creamy, with no strawberry chunks remaining.
3. Pour the blended mixture into a large, freezer-safe container, such as a loaf pan or casserole dish.
4. Freeze for approximately 4 hours, stirring vigorously with a fork or whisk every 30 minutes to break up ice crystals and ensure a smooth texture.
5. If the ice cream becomes too firm to stir, briefly transfer it back to the blender, process until smooth, and return to the freezer to firm up.
6. Serve immediately once it reaches a scoopable consistency, or store in an airtight container in the freezer for up to two weeks.
Nutritional Information
• Serves: 6
• Serving Size: ¾ cup
• Cost Per Serving: $1.55
• Calories: 475
• Fat: 16g
• Carbohydrates: 82g
• Fiber: 2g
• Sugar: 79g
• Protein: 1g
• Sodium: 120mg
Pro Tips
• For the creamiest result, use full-fat canned coconut cream, not coconut milk from a carton. Chilling the can overnight helps the cream solidify.
• Feel free to swap the strawberries for other frozen fruits like mango, raspberries, or peaches for a different flavor profile.
• For a richer flavor, add a tablespoon of melted coconut oil to the blender with the other .
• Let the ice cream sit at room temperature for 5-10 minutes before scooping if it has been frozen solid for a long time.
FAQ
Q: How do I make sure my vegan ice cream is creamy and not icy
A: The key to a creamy texture is using full-fat canned coconut cream, as its high fat content prevents large ice crystals from forming. Chilling the can overnight is crucial. Additionally, stirring the mixture vigorously every 30 minutes during the freezing process is essential to break up ice crystals and achieve a smooth, scoopable result.
Q: Can I use a different plant-based milk instead of coconut cream
A: For the best results, full-fat coconut cream is highly recommended. Other plant-based milks like almond, soy, or oat milk have a much lower fat and higher water content, which will result in a harder, icier texture rather than a rich and creamy ice cream.
Q: Is there a way to make this strawberry ice cream with less sugar
A: Yes, you can reduce the sugar, but it’s important to know that sugar does more than sweeten; it also keeps the ice cream soft. You can try reducing the granulated sugar to ½ cup (100g) or substitute it with maple syrup or agave to taste. Be aware that this may result in a firmer final product.
Q: What is the best way to store this homemade vegetarian ice cream
A: Store your strawberry coconut ice cream in an airtight, freezer-safe container. To prevent ice crystals and freezer burn, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid. It will keep well in the freezer for up to two weeks.
