Vegan Strawberry Coconut Ice Cream
I absolutely adore how this ice cream turns out - the strawberries create these beautiful pink swirls throughout the creamy coconut base, and it has this incredible smooth texture that just melts in your mouth. The natural sweetness from the fruit means you don't need to add any refined sugar, making it a guilt-free treat that still feels luxurious. Every batch reminds me of childhood summers, but with a sophisticated twist that adults appreciate just as much.
Ingredients
- ☐ full-fat coconut milk — 2 cans (13.5 oz each), chilled
- ☐ ripe strawberries — 2 cups, hulled and roughly chopped
- ☐ maple syrup — 3 tablespoons, or to taste
- ☐ vanilla extract — 1 teaspoon
- ☐ lemon juice — 1 tablespoon
- ☐ pinch of salt
Nutrition Facts
Per serving · 6 servings total
Instructions
Tap a step to mark it complete as you cook.
In a blender, combine the chilled coconut milk, half of the strawberries, maple syrup, vanilla extract, lemon juice, and salt. Blend until completely smooth and creamy.
Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
Gently fold in the remaining chopped strawberries, creating beautiful swirls throughout the ice cream base.
Transfer the ice cream to a freezer-safe container, cover with parchment paper pressing directly onto the surface, and freeze for at least 4 hours, or until firm enough to scoop.
To serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, then scoop into bowls and enjoy immediately.
Recipe notes
For best results, ensure your coconut milk is well-chilled and has been undisturbed (don't shake the cans before opening) to separate the cream from the water. This ice cream is best enjoyed within a week of making, though it will stay good for up to two weeks in the freezer.
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