Vegan Strawberry Coconut Cream Ice Cream
Servings: 4
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
- ΒΌ 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!