Vegan Strawberry Ice Cream

This vegan strawberry ice cream will bring back memories of that homestyle churned ice cream you grew up with!

Vegan Strawberry Ice Cream

Ice cream lovers unite! We are big ice cream lovers around here but let’s face it, commercially available vegan ice cream is expensive! You pay so much for so little! I am hoping we start to see a shift in those prices, but until then, making this recipe will save you money and yield more than just a pint!

As a vegan, finding the perfect homemade recipe for ice cream has been a bit of a challenge. Every recipe I have ever tried has always turned out too icy and not creamy! After reading and trying recipes that were a bust, I decided to do some true experimentation and was so pleased with the results on the first go!

This creamy vegan ice cream is:

• dairy free
• egg free
• easy
• homemade and delicious!

Where we live, strawberries are in season and in abundance so when we had the opportunity to buy flats of them I jumped at the chance! For this recipe it is recommended that you use fresh strawberries versus frozen as frozen ones hold a lot of water which is what translates into more of an icy sorbet than ice cream.

For this recipe you will need:

• canned coconut milk
• condensed coconut milk
• powdered custard mix
• fresh strawberries
• sauce pan
• high powered blender
• ice cream maker

Some notes:

• adding the mashed strawberries to the custard mix will ensure that any additional moisture will evaporate and you’ll be left with a thick and creamy mixture
• blending the final custard mixture will ensure maximum strawberry flavor- not blending may mean the strawberry taste will be mild
• for best churning results chill ice cream mixture overnight

I hope you enjoy this vegan strawberry ice cream recipe as much as we did! Stay tuned for more flavors coming soon!

Vegan Strawberry Ice Cream

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

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Ingredients

• 1/4 cup powdered custard mix
• 2 cans full fat coconut mlk
• 1 can condensed coconut milk
• 2 cups fresh strawberries washed & chopped

Instructions

1. Ensure that the bowl for your ice cream maker has already been placed the freezer for at least 2 days before starting this recipe!
2. In a bowl using a masher, macerate the washed and chopped strawberries until very mushy and liquidy.
3. In a medium sauce pan, add powdered custard mix, condensed milk and both cans of coconut milk (use all of the can)
4. Bring to a low boil whisking continuously until mixture thickens.
5. Add strawberries to the sauce pan and continue to cook for a few minutes until thickness returns. Allow to cool.
6. Using a high powered blender or an immersion blender, blend the ice cream mixture until smooth.
7. Transfer to a container with a lid and refrigerate for at least 4 hours or for best results, overnight.
8. Remove ice cream maker bowl from freezer and place on machine.
9. Set machine to the ice cream setting and gradually pour ice cream mixture into the maker and allow to churn as per machine instructions.
10. Serve ice cream immediately and transfer the remainder into a freezer safe container.

Notes

Ice Cream Maker