Vegan Strawberry Ice Cream
This Vegan Strawberry Ice Cream is sweet, creamy and so easy to make with only 3-ingredients and less than 20 minutes of prep. A no churn ice cream recipe that's the perfect dairy-free, paleo and low carb treat for summer made with strawberries, frozen banana and canned coconut cream.
Ingredients
- 3 cups fresh or frozen strawberries , cut into slices
- 1 frozen banana , cut into rounds
- 1 cup Canned coconut cream Only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water – no Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, yu can also spoon out the thick part of a chilled can of full-fat coconut milk.
Optional but adds optimal flavor
- 3 tbsp maple syrup , can sub with Lakanto SF maple syrup or preferred liquid sweetener of choice.
- 1 tsp pure vanilla extract
Instructions
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Place the frozen banana slices, blueberries and coconut cream plus optional vanilla and sweetener (if using) in a food processor or a high-speed blender (such as a Vitamix or Blend-tec). Blend the ingredients together until the mixture resembles soft serve ice cream. Scrape the sides of the processor as needed. After a few minutes, the ice cream should have the correct creamy texture.
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Transfer the ice cdream mixture to a 9x5 loaf pan. Place the loaf pan in the freezer and fro 2 hours or until frozen (or desired consistency).
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Before serving, remove from freezer and allow to sit at room temperature for 5-10 minutes to soften.
Recipe Video
Recipe Notes
Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage.
*If your ice cream is too hard to scoop, let it sit on the counter for about 15 minutes to soften. Adding vodka to the ice cream helps to offset some of the iciness.
Please note that nutrition facts were estimated for 1/3 cup. serving.