You’re just 5 ingredients away from a delicious and creamy scoop of vegan strawberry coconut milk ice cream! The key to creating the luscious strawberry flavor is roasting your strawberries first so they get nice and jammy and caramelized. If you’d like to head straight to the recipe, scroll down to the bottom of the post!
I know that some of you reading this might be wondering why I’m posting an ice cream recipe this early in the year but it was 90 degrees in Houston yesterday! Thankfully I had the last few scoops of this ice cream to keep me cool. This is actually an old recipe I posted on the blog way back in 2013 when I was living up in East Texas. I figured it was time for an update!
The impetus behind retesting and sharing this vegan ice cream recipe is that I’ve grown increasingly annoyed with the selection (and price) of dairy free ice creams. I often find them either too sweet or lacking in flavor (or both). After a rather unimpressive pint of strawberry ice cream, I decided to hell with it. I dusted off the ice cream maker attachment for my Kitchen-Aid mixer, plunked it in the freezer, and decided to whip up this favorite from the blog archives!
Obviously the only drawback to this recipe is that you have to own an ice cream maker. If you don’t have one, you can certainly freeze the ice cream base into popsicles! Here’s a method that uses a loaf pan in case you don’t have actual popsicle molds. Without further ado, let’s make some vegan ice cream!
Vegan Strawberry Coconut Milk Ice Cream
- Total Time: 7-8 hours (includes freezing time)
- Yield: about 1.25 quarts 1x
- Diet: Vegan
Description
All it takes is 5 ingredients to create a delicious and creamy scoop of vegan strawberry coconut milk ice cream. The key to creating the luscious strawberry flavor is roasting your strawberries first so they get nice and jammy.
Ingredients
- 1 lb strawberries, hulled and halved
- 1 tablespoon + 1/2 cup cane sugar, divided
- 2 cans (13.5 oz) full fat coconut milk
- 2 teaspoons vanilla extract
- 1 tablespoon plain vodka or rum
Instructions
The night before you’d like to make your ice cream, you’ll create your ice cream base and roast your strawberries. For the strawberries, preheat your oven to 375 degrees. Add your hulled and halved strawberries to a baking dish and toss them with 1 tbsp of the cane sugar. Roast them at 375 until they are softened and their juices are starting to thicken in the pan, about 35 minutes. Put the roasted strawberries in a container, making sure to scrape in every last bit of the syrup. Chill the strawberries in the fridge until you’re ready to make your ice cream.
For the ice cream base, add the contents of the cans of coconut milk to a pot along with 1/2 cup of the sugar. Bring the mixture to a boil, whisking every minute or so to encourage the sugar to dissolve. Once the mixture boils and the sugar has fully dissolved, remove it from the heat. Stir in the vanilla extract and the plain vodka or rum. This is your ice cream base! Put this in a container and place it in the fridge to chill at least 6 hours or overnight.
The day you’d like to make your ice cream, you’ll add the chilled ice cream base to your ice cream maker and process it according to the manufacturer’s instructions. Once your ice cream begins to gain a bit of volume and thicken (this took about 10 minutes with mine), you’ll add the roasted strawberries. When your ice cream is ready (it will be closer to a soft serve consistency straight from the machine), you can either enjoy it then, or place it in a container in the freezer to fully solidify. This will take from 2-4 hours depending on the container.
For the best consistency, once you remove your ice cream from the freezer, let it sit out at room temperature for 10-15 minutes before scooping it.
Notes
The vodka/rum listed with the ice cream base helps to create a smoother texture with less ice crystals as the ice cream freezes. It does not affect the flavor in any way. If you don’t have an ice cream maker, you can make this into popsicles. Once the ice cream base and strawberries have cooled off, you can mix them together and place them into popsicle molds. Or, use this tutorial if you don’t have molds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
[…] something cold and creamy, try this vegan strawberry coconut milk ice cream. Or, if you don’t have an ice cream maker, you can use store-bought ice cream in these […]