Description
This Vegan Strawberry Ice Cream is a refreshing and creamy treat made with fresh strawberries, coconut cream, and sweetened condensed coconut milk. Naturally dairy-free and bursting with real strawberry flavor, this frozen dessert combines homemade strawberry puree and a tangy strawberry sauce for extra depth. The ice cream is churned to a smooth, fluffy texture and finished with ribbons of strawberry sauce, offering a delightful vegan alternative perfect for summer indulgence.
Ingredients
Scale
Strawberries and Syrup
- 600 g fresh strawberries
- 50 g granulated sugar
Ice Cream Base
- 400 g coconut cream (or chilled full fat canned coconut milk, see notes)
- 320 g sweetened condensed coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime juice (freshly squeezed)
- 2 teaspoons arrowroot powder (or cornflour/cornstarch)
Instructions
- Prepare Strawberries: Wash and remove the tops from the strawberries. Cut them into small cubes and place in a medium bowl. Sprinkle the sugar over the strawberries, stir to combine, then cover and let sit for 20-30 minutes to draw out juices.
- Separate Syrup and Puree: Place a fine-mesh sieve over a bowl and sift the strawberries to separate the syrup. Reserve the syrup for the strawberry sauce. Transfer the strawberry cubes to a food processor, blender, or use a stick blender to puree until smooth. Set aside the strawberry puree.
- Make Strawberry Sauce: In a saucepan, combine the reserved strawberry syrup with arrowroot powder and lime juice. Whisk thoroughly to remove lumps. Heat over medium heat until simmering and thickened, stirring continuously to prevent burning. Remove from heat and let cool to room temperature.
- Whip Coconut Cream: Pour coconut cream or chilled full fat coconut milk into a large bowl. Use an electric whisk to whip for 2-3 minutes until light and fluffy.
- Incorporate Sweetened Condensed Milk and Vanilla: Add sweetened condensed coconut milk and vanilla extract to the whipped coconut cream. Whisk for another minute until fully combined.
- Mix in Strawberry Puree: Gradually add strawberry puree in half-cup increments to the whipped coconut mixture, whisking well between additions for even blending.
- Churn the Ice Cream: Slowly add the combined mixture into your ice cream maker in small amounts (¼ cup or a few tablespoons at a time). Churn according to the manufacturer’s instructions, typically for 30-40 minutes, until the texture is creamy and firm.
- Fold in Strawberry Sauce: After churning, turn off the ice cream maker and gently fold in half of the cooled strawberry sauce using a spatula.
- Freeze and Serve: Transfer the ice cream to a loaf pan. Swirl the remaining strawberry sauce on top, cover, and freeze for at least 2 hours. Before serving, remove from freezer 15 minutes early to soften slightly. Use a hot wet ice cream scoop for easy serving.
Notes
- You can use chilled full fat canned coconut milk as a substitute for coconut cream, but make sure it’s very cold for best whipping results.
- Arrowroot powder can be replaced with cornflour or cornstarch if needed.
- Adjust the sweetness by varying the amount of sugar and sweetened condensed coconut milk to your preference.
- Using freshly squeezed lime juice enhances the brightness of the strawberry sauce.
- If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until firm, though texture may be less smooth.
