Creamy and Delicious Vegan Strawberry Ice Cream
This Vegan strawberry ice cream is a good combination of fruity and creamy. The coconut cream has a good thick and delicious consistency to make a perfect dairy-free and egg-free ice cream to enjoy anytime.
Course: Dessert
Cuisine: American
Keyword: cold, icecream, strawberry
- 2 15 oz cans of coconut cream
- 1 1/4 cup sugar
- 2 cups non-dairy milk like soy, oat, pea milk
- 4 tbsp cornstarch
- 1/2 tbsp vanilla extract
- 2 cups sliced strawberries
Pour the coconut cream, non-dairy milk, 1 cup of sugar, and cornstarch into a pan and turn on the heat. Whisk until it begins to thicken, then pour into a heat-safe container. Let cool.
In a bowl, add the strawberries and the remaining sugar. Mash the strawberries with a fork or potato masher until it breaks down. You can also use a food processor.
Reserve 1/4 cup of strawberries and the rest add to the ice cream base. Cover with plastic wrap (make sure it touches the surface of the cream) and place in fridge until it is completely chilled.
Pour into a ice cream machine and churn for about 15-20 minutes before adding the rest of the strawberries.
Let churn until it becomes a soft-serve consistency. Place in a freezer-safe container and let freeze for 3-4 hours before serving. Enjoy!