Description
A delicious, dairy-free homemade ice cream made with fresh strawberries and a hint of vanilla.
Ingredients
Scale
- 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