Vegan Strawberry Icecream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Ingredients
  • 1 can full fat coconut milk
  • 1½ cups sweetened vanilla almond milk
  • ½ cup natural sweetener (coconut sugar, cane sugar, etc. do not recommend liquid sweetener)
  • 1 tbs vanilla extract
  • 1 lb fresh strawberries
Instructions
  1. Leave ice cream machine bowl in freezer overnight or at least 8 hours.
  2. Combine all ingredients except strawberries into a mixing bowl and whisk until combined. Refrigerate at least 2 hours. Best if you can leave overnight as well.
  3. Slice strawberries and place in food processor. Pulse until a thick puree with a few chunks is made. You can also mash with potato masher if you would like. I prefer a thinner strawberry mixture though as I have sensitive teeth and the big chunks hurt them.
  4. Pour chilled liquid mixture into ice cream machine and leave in machine until thickens significantly. Right before ice cream is desired consistency, slowly pour in strawberry mixture to swirl it in.
  5. Scoop into individual dishes and serve! If ice cream is thinner than desired, place bowl in freezer until it firms up a bit. My ice cream machine is old so I had to do this but most machines should firm it up just fine.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/fresh-strawberry-ice-cream-for-my-moms-on-mothers-day/