If you’ve ever craved creamy, strawberry coconut milk ice cream that’s both satisfying and wholesome, you’re in for a treat with this recipe! Full of fresh strawberry flavor, it’s a refreshing delight made without any dairy.
This recipe tackles issues like icy texture and bland flavor often found in traditional ice creams, offering a smooth and tasty vegan alternative.
I know the struggle of working with frozen desserts, especially when they turn out icy instead of smooth. I had my fair share of mishaps with ice cream that just wouldn’t cooperate. This recipe solves those issues, offering a reliable way to achieve that luscious texture while keeping things plant-based.
You can whip this up in just 10 minutes of prep time and then let it freeze for 7-8 hours. That’s right, after some patience, you get a flavorful dessert that’s not only easy to make but also gentle on your waistline. This version beats out store-bought options and is a breeze to follow.
If you’re looking for something delightful to serve alongside, don’t miss my Strawberry Shortcake Cake Roll to round out your meal!
Table of contents
Why You Will Love This Recipe
- Creamy Texture: The use of full fat coconut milk gives this strawberry coconut milk ice cream a luxurious and creamy mouthfeel that rivals traditional options without the dairy.
- Fresh Flavor: Roasting the strawberries intensifies their natural sweetness and flavor, creating a vibrant and fresh strawberry taste that’s perfect for a summer treat.
- Simple Ingredients: With just five wholesome components, you can create a guilt-free dessert that’s straightforward to make, using ingredients you likely already have on hand.
- Long-Lasting Freshness: This ice cream keeps well in the freezer, allowing you to prepare it in advance for gatherings or spontaneous cravings without losing its creamy consistency.
Vegan Strawberry Coconut Milk Ice Cream
- Prep Time: 10 minutes
- Cool Time: 7-8 hours
- Cook Time: 35 minutes
- Total Time: 8 hours
- Yield: About 1.25 quarts 1x
- Category: Dessert
- Method: Churning and Freezing
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious vegan strawberry coconut milk ice cream made with roasted strawberries and creamy coconut milk.
Ingredients
- 1 lb (about 450 g) hulled and halved fresh strawberries
- 1 tbsp (12.5 g) cane sugar, divided
- 1/2 cup (100 g) cane sugar
- 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
- 2 tsp (10 ml) pure vanilla extract
- 1 tbsp (15 ml) plain vodka or rum
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a baking dish, toss the hulled and halved strawberries with 1 tablespoon of cane sugar until evenly coated. Spread them out in a single layer. Roast the strawberries for about 35 minutes, stirring halfway through to ensure even cooking. You will know they are done when the strawberries have softened, their juices are thickening in the pan, and a sweet aroma fills the kitchen.
- Step 2: Carefully transfer the roasted strawberries and all of their syrup into a container, scraping the pan to collect every bit of juice. Preserving all the syrup is essential for depth of flavor.
- Step 3: To the roasted strawberries and syrup, add the 2 cans of full-fat coconut milk, 2 teaspoons of vanilla extract, and the remaining 1/2 cup cane sugar. Blend all ingredients in a high-speed blender until smooth and creamy. This silky texture is key for the ice cream’s rich mouthfeel.
- Step 4: Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions. Churning breaks up ice crystals and results in a smooth, creamy texture essential for this vegan strawberry coconut milk ice cream.
- Step 5: Transfer the churned ice cream to a freezer-safe container, seal it, and freeze for 7 to 8 hours or until firm. Monitor the freezing process to avoid the ice cream becoming too hard for serving.
Notes
- Room Temperature: Do not leave the ice cream at room temperature for more than 1 hour to prevent melting and spoilage.
- Refrigeration: Store in an airtight container in the refrigerator for up to 2 days. The ice cream may soften, so serve it soon after refrigeration.
- Freezing: Freeze in a sealed, freezer-safe container for up to 2 months. Before serving, thaw in the refrigerator for 15 minutes to soften slightly.
- If the strawberries are not sweet enough after roasting, add an additional tablespoon of cane sugar about 15 minutes into roasting.
- If the ice cream base is too liquid, whisk in 1 tablespoon of coconut milk powder before churning to improve creaminess.
- In case ice crystals form during freezing, stir the ice cream every 30 minutes for the first two hours to maintain smoothness.
- For softer ice cream servings, remove it from the freezer 10 minutes prior to scooping.
- To enhance the strawberry flavor, blend in an extra 1/2 pound of roasted strawberries along with the base ingredients.
Nutrition
- Serving Size: 1/2 cup
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: 0 mg
Ingredient Notes
- Coconut milk: Choose full-fat coconut milk for creaminess. Check for a smooth texture and avoid any separation in the can; it should blend well.
- Strawberries: Go for ripe, aromatic strawberries. Look for bright color and a sweet smell; these will give your ice cream the best flavor. Fresh or frozen works!
- Maple syrup: A good quality maple syrup adds natural sweetness and depth. Look for pure maple syrup, avoiding imitation versions for better flavor.
- Vanilla extract: Use pure vanilla extract for the best flavor. Avoid artificial versions, which can taste harsh; the real deal complements the coconut and strawberry perfectly.
- Agave nectar: This sweetener is great for its smooth consistency. If you’re looking for a more neutral flavor, agave nectar works well to balance out the ingredients without overpowering them.
- Coconut milk: Choose full-fat coconut milk for creaminess. Check for a smooth texture and avoid any separation in the can; it should blend well.
- Strawberries: Go for ripe, aromatic strawberries. Look for bright color and a sweet smell; these will give your ice cream the best flavor. Fresh or frozen works!
- Maple syrup: A good quality maple syrup adds natural sweetness and depth. Look for pure maple syrup, avoiding imitation versions for better flavor.
- Vanilla extract: Use pure vanilla extract for the best flavor. Avoid artificial versions, which can taste harsh; the real deal complements the coconut and strawberry perfectly.
- Agave nectar: This sweetener is great for its smooth consistency. If you’re looking for a more neutral flavor, agave nectar works well to balance out the ingredients without overpowering them.
Recipe Tips
- If strawberries aren’t sweet enough after roasting, add an extra tablespoon of cane sugar 15 minutes into roasting to enhance their flavor.
- When your ice cream base seems too liquid, whisk in an additional 1 tablespoon of coconut milk powder before churning for a creamier texture.
- If ice crystals form during freezing, stir the ice cream every 30 minutes for the first two hours to maintain a smooth consistency.
- For softer serves, remove the ice cream from the freezer 10 minutes prior to scooping to achieve the desired consistency.
- If you want a stronger strawberry flavor, include an additional half pound of roasted strawberries when blending the ice cream base.
Serving Suggestions
Serve the vegan strawberry coconut milk ice cream in chilled bowls alongside fresh sliced strawberries or dairy-free chocolate chips. Pair it with gluten-free cookies or coconut macaroons to add a satisfying crunch.
Use to make strawberry milkshakes or smoothies by blending with almond milk or coconut yogurt. Add to fruit salads or dairy-free parfaits for a refreshing twist.
Top with a drizzle of dairy-free chocolate sauce or a homemade strawberry syrup for extra flavor. Sprinkling crushed nuts or shredded coconut also creates a delightful finish.
Recipe variations
- You can use frozen strawberries instead of fresh for the strawberry coconut milk ice cream, but fresh strawberries provide better texture and flavor when roasted at 375°F for 35 minutes.
- Add 2 teaspoons of vanilla extract and 1 tablespoon of plain vodka or rum to the coconut milk base to deepen flavor and improve smoothness in the ice cream.
- Either full-fat coconut milk or a homemade coconut cream base works for the recipe; using low-fat versions may affect the creaminess and texture of the final product.
- If making more, double the strawberries (2 pounds) and coconut milk (4 cans) quantities to yield about 2.5 quarts; freeze in batches and stir occasionally for even consistency. This easier scale-up aligns nicely with recipes like Strawberry Shortcake.
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How to Store?
To keep your vegan strawberry coconut milk ice cream fresh and delicious, follow these storage tips:
Room Temperature: This ice cream must not be kept at room temperature for more than 1 hour to avoid melting and spoilage risks.
Refrigeration: Store in an airtight container in the refrigerator for up to 2 days. Softening may occur, so serve soon after.
Freezing: Place in a freezer-safe container, seal tightly, and freeze up to 2 months. Thaw in the refrigerator 15 minutes before serving.
Other Recipes You’ll Love
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