VEGAN EASY STRAWBERRY ICE CREAM
Vegan Strawberry Ice Cream that's effortlessly easy! No ice cream machine or vegan whipping cream needed. Enjoy a healthy, refreshing, dairy-free dessert you'll love!
INGREDIENTS
- 360 g strawberries, (3 cups)
- 600 ml coconut milk*, (570 g)
- 80 g sweetener*, (¼ cup + 2 tbsp)
- 2 teaspoon vanilla extract
INSTRUCTIONS
- Blend the ingredients: Blend all the ingredients until the mixture is smooth and well combined.
- Freeze the mixture: Pour the blended mixture into 3-4 ice cube trays or molds. Freeze for at least 5 hours or until the cubes are completely solid.
- Blend into ice cream: Once frozen, remove the ice cubes from the tray and place them in a high-speed blender or food processor. Blend at maximum speed until you achieve a slightly creamy and icy texture. If using a standard blender, pause every 10 seconds to scrape down the sides with a spoon, then blend again until creamy.
- Serve: For a smoother texture, you can eat the ice cream immediately after blending. For a firmer texture, transfer the ice cream into a loaf pan and freeze for an additional 1-2 hours. Once firm, scoop and serve immediately.
NOTES
- Coconut milk: For the creamiest texture, use full-fat coconut milk or coconut cream (coconut cream will make it creamier).
- Sweetener: Adjust the sweetness to taste. You can use sugar, agave, maple syrup, monk fruit or any preferred sweetener.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
- *Nutrition facts based on monk fruit as sweetener.
NUTRITION
Serving: 1 serving | Calories: 114 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 9 g | Sodium: 13 mg | Potassium: 69 mg | Fiber: 1 g | Sugar: 3 g
Tried this recipe?<strong>Leave a rating & comment</strong> to let us know how it was!