Preparation Time: 15 minutes
Cooking Time: 5 minutes
Chilling Time: 2 hours
Freezing Time: 5–6 hours
Total Time: Approximately 8 hours 20 minutes
Servings: 6
Difficulty Level: Easy
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup maple syrup
- ¼ cup organic cane sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ teaspoon sea salt
Instructions
Step 1: Prepare the Strawberries
Wash, hull, and slice the strawberries. Place them in a blender and blend until smooth. For an extra silky texture, strain the puree through a fine-mesh sieve to remove the seeds. Set aside.
Step 2: Heat the Coconut Base
In a medium saucepan, combine the coconut milk, maple syrup, sugar, vanilla extract, and sea salt. Heat over medium-low heat, stirring occasionally until the sugar has completely dissolved. Do not allow the mixture to boil.
Step 3: Thicken the Mixture
Mix the cornstarch with the water until smooth. Slowly whisk this slurry into the warm coconut mixture. Continue stirring for about 3 to 5 minutes until the base thickens slightly.
Step 4: Add the Strawberry Puree
Remove the saucepan from the heat. Stir in the strawberry puree and lemon juice until everything is fully combined and smooth.
Step 5: Chill
Transfer the mixture to a bowl and allow it to cool to room temperature. Cover and refrigerate for at least 2 hours or until completely chilled.
Step 6: Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until it reaches a soft-serve consistency.
Step 7: Freeze
Transfer the churned ice cream into a freezer-safe container. Smooth the surface, cover tightly, and freeze for 5 to 6 hours until firm.
Step 8: Serve
Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping. Garnish with fresh strawberries, shredded coconut, or mint leaves if desired.
Tips for Success
- Use ripe, sweet strawberries for the best flavor.
- Full-fat coconut milk creates the creamiest texture.
- Chill the mixture thoroughly before churning for smoother ice cream.
- Store the ice cream in an airtight container to minimize ice crystals.
- Add vegan chocolate chips or chopped nuts for extra texture and flavor.
Storage
Store the ice cream in an airtight freezer-safe container for up to two weeks. For the best texture, let it soften at room temperature for several minutes before serving.
Serving Suggestions
This delicious vegan strawberry coconut ice cream pairs wonderfully with fresh fruit, vegan brownies, dairy-free waffles, or crisp cookies. It also makes an excellent filling for ice cream sandwiches or can be served alongside fruit pies and cobblers.
Nutrition Information (Per Serving)
- Calories: 285
- Carbohydrates: 23g
- Protein: 2g
- Fat: 21g
- Saturated Fat: 18g
- Fiber: 3g
- Sugar: 18g
- Sodium: 95mg
- Potassium: 290mg
- Vitamin C: 45mg
- Calcium: 30mg
- Iron: 2mg