Strawberry Ice Cream (Vegan)
This is a delicious, no-churn strawberry ice cream that is loaded with strawberry flavor. A tasty and simple treat that is ideal for summer.
You really cannot go wrong with strawberry ice cream. It is just so classic, and it screams summer. On those rare occasions when my parents would buy us ice cream at the mall, I always got strawberry. I later converted to lime sherbet, but that is a story for another day. This unbelievably creamy ice cream is flavored with strawberry coulis. That is just a fancy way of saying sweetened strawberry puree. It brings a beautiful strawberry flavor to the ice cream.
What you will need:
Strawberries!!! Your choice, fresh or frozen. The coulis is super easy and only requires 3 ingredients. If you choose to make homemade sweetened condensed milk, that requires 3 ingredients and 45 minutes to cook down. The coulis and the condensed milk can easily be made ahead of time which allows for an easier day when bringing the ice cream together.
- can full fat coconut milk
- plant based sweetened condensed milk (see the recipe on my website)
- strawberry coulis (see the recipe on my website)
How to:
Let’s prepare the strawberry coulis and sweetened condensed milk, if you are making them from scratch. You can find recipes for both of them on my website.
Now that we have all of our components, let’s bring this ice cream together. To a medium bowl, add the coconut milk. Make sure to give the can a good shake before opening. Whip it on high with a handheld mixer until soft peaks are reached. Add the sweetened condensed milk to the whipped coconut milk; continue blending at high speed until it is fully incorporated. This should take no more than a minute. Add the strawberry coulis to the bowl, folding until well blended.
Pour the ice cream into a freezer safe container (preferably with a lid) and place it in the freezer. I use a 6x6x2 glass container with a lid. It will take 6 to 8 hours for the ice cream to reach a nice scoop able consistency. I leave mine in the freezer overnight.
Let the ice cream sit out for about 15 minutes to soften before scooping and serving.
So, let’s get started. Please make and enjoy!
Strawberry Ice Cream (Vegan)
Ingredients
- 1 1/4 cups full fat can of coconut milk – shake well
- 1 cup plant based sweetened condensed milk – store bought or homemade will work (see recipe on the website – one recipe will be needed)
- 1 1/2 cups strawberry coulis (see recipe on the website – one recipe will be needed)
Instructions
- To a medium bowl, add the coconut milk. Blend on high speed with a handheld mixer until soft peaks are achieved
- Add the plant based sweetened condensed milk to the whipped coconut milk and continue blending at high speed until well blended – about 1 minute.
- Add the strawberry coulis to the coconut milk mixture and fold it in until fully incorporated.
- Pour the ice cream into a freezer safe container (preferably one with a lid) and place the container in the freezer. The ice cream will take 6 to 8 hours to reach a nice scoop able consistency. I leave mine in the freezer overnight.
- Let it sit out for about 15 minutes before scooping and serving.
