Easy Vegan Strawberry Ice Cream
This easy vegan strawberry ice cream is a creamy, dairy-free dessert made with real strawberries and coconut milk. Naturally sweet, refreshing, and simple to prepare, it’s the perfect homemade frozen treat for any time of year.
Ingredients
- 2 cups strawberries fresh or frozen
- 1 can 13.5 oz full-fat coconut milk
- 1/3 –1/2 cup maple syrup or sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Wash, hull, and prepare the strawberries (or slightly thaw if frozen).
- In a blender, combine strawberries, coconut milk, sweetener, lemon juice, and vanilla extract.
- Blend until completely smooth and creamy.
- Taste and adjust sweetness or lemon juice if needed.
- Refrigerate the mixture for 1–2 hours.
- Ice cream maker method: Churn according to manufacturer instructions.
- No-churn method: Pour into a container and freeze, stirring every 30–45 minutes for 2–3 hours.
- Let sit at room temperature for a few minutes before scooping and serving.
Notes
- Use ripe strawberries for the best flavor.
- Full-fat coconut milk ensures a creamy texture.
- Chill the mixture before freezing for smoother results.
- Blend thoroughly to avoid chunks.
- Store in an airtight container in the freezer for up to 1–2 weeks.