Each summer I try to make at least 1 batch of real downhome homemade, churn-it-yourself ice cream. This year, for something different, I tried a vegan strawberry ice cream recipe. Yea…I know…how good can “vegan ice cream” be?? Well, after making this recipe, I’d say pretty darn yummy! Of course, to make this, you’ll need an ice cream maker – the kind you put ice & rock salt into. But aside from that, this recipe is easy-peasy. Here’s to the end of summer!
Ingredients
- 14 oz can coconut cream, unsweetened
- 14 oz can full fat coconut milk, unsweetened
- 1/2 c sugar
- 1/4 c maple syrup
- 1 c strawberry purée (I made this from 8 oz frozen strawberries, thawed)
- 1/2 t salt
The night before you churn the ice cream, place the ice cream maker freezer bowl into the freezer to thoroughly chill.
Prepare your strawberry purée by puréeing whole strawberries (or thawed frozen strawberries) in a food processor until smooth.
In a pot, combine strawberry purée, coconut cream, coconut milk, sugar & maple syrup. Bring mixture to a simmer, stirring gently the whole time (you will see small lumps of coconut cream). When purée simmers, remove it from the heat.
Add the salt to purée & blend until smooth with an immersion blender, food processor or regular blender.
Pour the mixture into a container, cover & chill overnight in fridge.
Before you churn, place casserole dish, loaf pan or high-sided baking pan (preferably metal) into freezer to chill. Churn according to manufacturer instructions for your ice cream maker (it should take about 20-45 min to reach soft serve consistency). When finished, transfer the ice cream to chilled pan. Immediately cover surface with plastic wrap. Then cover with foil & place in freezer to set completely (approx 6 hrs).
Scoop, serve & enjoy!
Recipe adapted from: Vegan Strawberry Ice Cream – Loving It Vegan