We’ve got another delicious dessert option that’s dairy-free, gluten-free, vegan and most importantly, creamy and delicious! Our Strawberry Coconut Ice Cream is easy to make and requires just a handful of ingredients. It’s incredibly versatile and can easily be adapted to your liking (of course tastes amazing as is 😉 ). The recipe is also pretty inexpensive and a healthy alternative to many options you’d buy at the supermarket.
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Ingredients
Our super star ingredient is strawberries. Now I ALWAYS buy our strawberries organic. Strawberries are always in EWG (Environmental Working Group) top three DIRTIEST produce items in their yearly ” Dirty Dozen” list. The dozens of pesticides found on strawberries have been linked to harmful illnesses like cancer and reproductive issues. Many of the pesticides used on strawberries in the US have been banned in Europe FOR YEARS. The US claims that “safe amounts” are used and therefore are not harmful. There are plenty of alternative methods available which are better for both our health and our environment. For this reason, I always buy organic. You can read more about it here: EWG’s 2020 Shopper’s Guide to Pesticides in Produce | Strawberries .
The next ingredient that I am so excited about is this Organic Sweetened Coconut Condensed Milk. SO GOOD and dairy-free. I first discovered it while doing my monthly Azure order. It also tastes great mixed into coffee and oatmeal, yum!
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Our other ingredients include coconut cream and vanilla. I amped it up a bit and mixed in fresh cut strawberries and a few tbsps. of Strawberry Jam. I think added white chocolate chips to the top before serving. Some other toppings would include:
- Chopped nuts
- Chia Seeds
- Chocolate chips
- Coconut Shavings
- Wafer cookie crumbles
Now one you’ve mixed your ice cream you are going to want to freeze it for an hour or so. The longer the more you will get an ice cream like consistency. If you chill your coconut cream and milk before making the recipe, you could eat it right after making it. It would just have more of a smoothie bowl consistency. Which still is so tasty!
Kitchen Tools
All you will need for this recipe is either a food processor or blender. Either will work just fine. I used a food processor this time, but if I needed to make a larger batch I’d switch to my blender.
Now for storage, I like to keep it something air tight in the fridge. I also try to avoid plastic as much as possible. This is a great option:
Vegan Strawberry Coconut Cream Ice Cream
Equipment
- Food Processor
- Blender
Ingredients
- 1 Cup Frozen Strawberries
- 6.5 Ounces Unsweetened Coconut Cream Chilled for at least 1 hour , plus 2 tbsp of water from bottom of can
- 3 Ounces Condensed Coconut Milk Can substitute regular condensed milk
- 1 tsp Vanilla Extract
Optional
- 3 Tbsp Strawberry Jam
- ¼ Cup Chopped Fresh Strawberries
- White Chocolate Chips for topping
Instructions
- Place can of coconut cream in fridge at least one hour. Preferably overnight.
- Add coconut cream, condensed coconut milk, strawberries and vanilla to blender or food processor. Add 2-3 spoons of the water from the bottom of the coconut cream if needed. Mix until smooth.
- If doing the additional ingredients, you can add the jam directly to your food processor or blender and mix or swirl it in it's container.
- Add a little bit of the ice cream to a freezer-safe container. Add chopped strawberries and swirl in a spoonful of jam. Layer and repeat. Cover and freeze for at least an hour depending on desired consistency.
- Scoop, add your favorite toppings and enjoy!
Video
