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Vegan Strawberry Ice Cream

Vegan Strawberry Ice Cream
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This Vegan Strawberry Ice Cream is a creamy, dairy-free treat bursting with fresh strawberry flavor. Made with wholesome plant-based ingredients like full-fat coconut milk or cashew cream, natural sweeteners, and a hint of vanilla, it offers a rich, smooth texture without any guilt. Perfect for vegans, lactose intolerant individuals, or anyone seeking a refreshing, easy-to-make summer dessert, this no-churn recipe requires simple prep and delivers a luscious, fruity indulgence.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh ripe strawberries, washed and hulled
  • 1 can (13.5 oz) full-fat coconut milk (or 1 cup soaked cashews blended for cashew cream)
  • 1/4 cup maple syrup or agave syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Strawberries: Wash and hull the fresh strawberries, slicing them into halves or quarters depending on size. For deeper flavor, macerate them with a little maple syrup and lemon juice for 10-15 minutes to soften and release their juices.
  2. Blend the Creamy Base: Pour full-fat coconut milk or prepared cashew cream into a blender. Add maple syrup, vanilla extract, lemon juice, and a pinch of salt. Blend until smooth and creamy, ensuring the sweetener is fully incorporated.
  3. Combine Strawberries and Base: Add the prepared strawberries to the blender with the creamy mixture. Pulse a few times for a swirled texture; blend longer if a smooth consistency is preferred.
  4. Freeze the Mixture: Pour the mixture into a freezer-safe container, cover tightly, and freeze for 4-6 hours. Stir every hour during the first few hours to prevent ice crystals and maintain creaminess.
  5. Serve and Enjoy: Let the ice cream soften for 5-10 minutes at room temperature before scooping to achieve the perfect creamy texture.

Notes

  • Use full-fat coconut milk or cream for the creamiest texture.
  • Macerate strawberries with sweetener and lemon juice to enhance flavor and softness before blending.
  • Stir the mixture every 30-60 minutes during initial freezing to prevent ice crystals.
  • If using cashew cream, soak cashews for at least 4 hours or overnight for optimal smoothness.
  • Taste and adjust sweetness before freezing, as freezing dulls sweetness slightly.

Nutrition

Keywords: Vegan strawberry ice cream, dairy-free ice cream, no churn vegan dessert, coconut milk ice cream, plant-based ice cream, summer dessert, allergy friendly ice cream

Find it online: https://marygourmet.com/vegan-strawberry-ice-cream/