Strawberry Vanilla Bean Ice Cream with Coconut Milk & Almond Milk
Summer is just around the corner, and what better way to cool down than with a scoop of homemade ice cream? This Strawberry Vanilla Bean Ice Cream with Coconut Milk and Almond Milk is not only delicious but also dairy-free! With fresh strawberries and a hint of vanilla, it’s a treat everyone can enjoy.
Why Make This Recipe
Making your own ice cream at home is fun and straightforward. This recipe is perfect for those who want a healthier option without sacrificing flavor. Using coconut milk and almond milk means it’s dairy-free, making it suitable for people with lactose intolerance or those following a vegan diet. Plus, the combination of fresh strawberries and vanilla creates a delightful taste that makes each bite refreshing!
How to Make Strawberry Vanilla Bean Ice Cream
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup unsweetened almond milk
- 3/4 cup maple syrup or coconut sugar
- 1 vanilla bean (or 1 tbsp pure vanilla extract)
- 1/2 tsp salt
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1/4 cup maple syrup or coconut sugar
- 1 tbsp lemon juice
Directions:
Make the Ice Cream Base: In a blender, combine coconut milk, almond milk, maple syrup, and salt. Split the vanilla bean, scrape out the seeds, and stir them into the mixture (or add vanilla extract).
Prepare the Strawberry Swirl: In a small saucepan, combine strawberries, maple syrup, and lemon juice. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Let cool.
Churn & Assemble: Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes). Once the ice cream reaches a soft-serve consistency, swirl in the strawberry mixture gently.
Freeze & Serve: Transfer to a freezer-safe container, cover, and freeze for at least 4 hours. Scoop and enjoy this creamy, dairy-free delight!
Tip: No ice cream maker? Use the no-churn method by blending everything, pouring into a container, and freezing for 6+ hours, stirring every hour for a smoother texture.
How to Serve Strawberry Vanilla Bean Ice Cream
Serve this delicious ice cream in bowls or cones. You can top it with extra chopped strawberries, a drizzle of maple syrup, or a sprinkle of crushed nuts for added flavor and crunch!
How to Store Strawberry Vanilla Bean Ice Cream
Store the ice cream in an airtight container in the freezer. Make sure it’s well-covered to prevent freezer burn. It should stay good for about 1-2 weeks.
Tips to Make Strawberry Vanilla Bean Ice Cream
- Use ripe strawberries for the best flavor.
- You can adjust the sweetness by adding more or less maple syrup or coconut sugar.
- For a creamier texture, blend the ice cream mixture longer until smooth.
Variation
Feel free to mix in other fruits or flavors! Some great options are blueberries, raspberries, or even a swirl of chocolate sauce. You can also try using different plant-based milk combinations to suit your taste.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries! Just thaw them before cooking with the syrup.
Q: What if I don’t have an ice cream maker?
A: You can use the no-churn method! Blend all ingredients, pour into a container, and freeze while stirring every hour for a better texture.
Q: How do I know when the ice cream is done churning?
A: When it reaches a soft-serve consistency, it’s ready to be swirled with the strawberry mixture and then frozen.
Enjoy making your own Strawberry Vanilla Bean Ice Cream with Coconut Milk & Almond Milk, and treat yourself and your loved ones to a cool, refreshing dessert!
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Strawberry Vanilla Bean Ice Cream with Coconut Milk & Almond Milk
- Total Time: 240 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
A delicious, dairy-free homemade ice cream made with fresh strawberries and a hint of vanilla.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup unsweetened almond milk
- 3/4 cup maple syrup or coconut sugar
- 1 vanilla bean (or 1 tbsp pure vanilla extract)
- 1/2 tsp salt
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1/4 cup maple syrup or coconut sugar
- 1 tbsp lemon juice
Instructions
- Make the Ice Cream Base: In a blender, combine coconut milk, almond milk, maple syrup, and salt. Split the vanilla bean, scrape out the seeds, and stir them into the mixture (or add vanilla extract).
- Prepare the Strawberry Swirl: In a small saucepan, combine strawberries, maple syrup, and lemon juice. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Let cool.
- Churn & Assemble: Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes). Once the ice cream reaches a soft-serve consistency, swirl in the strawberry mixture gently.
- Freeze & Serve: Transfer to a freezer-safe container, cover, and freeze for at least 4 hours. Scoop and enjoy this creamy, dairy-free delight!
Notes
For a no-churn method, blend all ingredients, pour into a container, and freeze for 6+ hours, stirring every hour for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: ice cream, strawberry, dairy-free, vegan, dessert