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Vegan Strawberry Ice Cream

A creamy and refreshing vegan dessert bursting with the natural sweetness of ripe strawberries, perfect for any occasion.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh strawberries, hulled and sliced Choose ripe strawberries for maximum flavor.
  • 1 can coconut milk (13.5 oz) Can substitute with cashew cream or almond milk.
  • 1/2 cup maple syrup or agave syrup Adjust sweetness level to taste.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Wash the fresh strawberries thoroughly. Remove the stems, hull them, and slice them to maximize their sweetness.
  2. In a blender, combine the hulled strawberries, coconut milk, maple syrup (or agave), vanilla extract, and a pinch of salt. Blend until smooth and creamy, making sure there are no lumps of strawberry left behind.
  3. Before freezing, taste your mixture! If you want it sweeter, feel free to add a drop more maple syrup or agave.
Freezing
  1. Pour the mixture into a freezer-safe container. Spread it evenly and cover it with a lid or plastic wrap.
  2. Place it in the freezer for about 4 to 6 hours or until firm. If you want an ultra-creamy texture, give it a quick stir every hour until fully frozen.
Serving
  1. Once the ice cream has set, scoop it into bowls and serve immediately. Enjoy the bliss of homemade goodness!

Notes

Store in an airtight container in the freezer for up to two weeks. If the ice cream becomes too hard, let it sit outside the freezer for a few minutes before scooping. Avoid repeated thawing and refreezing for best taste and texture.