Description
This Vegan Strawberry Ice Cream is a creamy, dairy-free dessert bursting with fresh strawberry flavor. Made using coconut cream and sweetened condensed coconut milk, it’s a perfect treat for warm days and those seeking a plant-based alternative to traditional ice cream. The arrowroot powder helps achieve the ideal smooth and creamy texture, while a hint of lime juice brightens the flavor. Easy to prepare with no ice cream maker required, this recipe yields 10 delightful servings.
Ingredients
Scale
Fruit and Flavorings
- 600 g fresh strawberries
- 1 teaspoon vanilla extract
- 1 teaspoon lime juice (freshly squeezed)
Sweeteners
- 50 g granulated sugar
- 320 g sweetened condensed coconut milk
Thickening Agents and Cream Base
- 400 g coconut cream (or chilled full fat canned coconut milk)
- 2 teaspoons arrowroot powder (or cornflour/cornstarch)
Instructions
- Prepare the Strawberries: Rinse the fresh strawberries under cold water, then remove the stems. Chop the strawberries roughly and place them in a blender or food processor.
- Blend the Strawberry Mixture: Add the granulated sugar, sweetened condensed coconut milk, vanilla extract, and lime juice to the strawberries. Blend everything together on medium speed until you achieve a smooth, vibrant pink purée.
- Thicken the Mixture: In a small bowl, dissolve the arrowroot powder in a few tablespoons of the coconut cream to prevent lumps. Gently heat the remaining coconut cream in a saucepan over low heat, then stir in the arrowroot mixture, cooking while stirring frequently until the mixture thickens slightly, about 2-3 minutes. Remove from heat and allow to cool.
- Combine and Chill: Once the thickened coconut cream is cooled, fold it into the strawberry purée until fully incorporated. Transfer the mixture to a suitable container for freezing.
- Freeze the Ice Cream: Place the container in the freezer. To ensure a creamy texture, stir the mixture every 30 minutes for the first 2 hours to break up ice crystals. Afterward, let it freeze completely for at least 4 more hours or overnight.
- Serve: Remove the ice cream from the freezer about 10 minutes before serving to soften slightly. Scoop into bowls or cones and enjoy your vegan strawberry ice cream!
Notes
- For best results, use full fat canned coconut milk chilled in the refrigerator overnight to separate the cream from the liquid.
- If you do not have arrowroot powder, cornstarch or cornflour can be used as a substitute for thickening.
- Stirring during freezing helps prevent the formation of large ice crystals and ensures a smoother texture without an ice cream maker.
- Adjust sweetness by adding more or less granulated sugar or sweetened condensed coconut milk according to taste.
