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ice cream

Vegan Strawberry Coconut Milk Ice Cream

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Strawberry Coconut Milk Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

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!

Strawberry Coconut Milk Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog
Strawberry Coconut Milk Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

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!

Strawberry Coconut Milk Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

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!

Strawberry Coconut Milk Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

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!

Strawberry Coconut Milk Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog
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Vegan Strawberry Coconut Milk Ice Cream

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  • Author: Courtney
  • Total Time: 7-8 hours (includes freezing time)
  • Yield: about 1.25 quarts 1x
  • Diet: Vegan
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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

Units Scale
  • 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

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Strawberry Coconut Milk Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

Honey Sage Ice Cream (dairy free)

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Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

This luscious and creamy dairy-free ice cream is flavored with earthy sage and honey. Eat it as-is or pair it with the optional sunflower oat crumble and seasonal fruit. If you’d like to head straight to the recipe, scroll down to the bottom of the post!

Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

A few weeks ago I saw the link posted for this wild honey and sage ice cream on Edible Houston. Of course it piqued my interest because SAGE, obvs. Though I love all herbs for their multiple applications both culinary and medicinal, I have a few favorites and sage is among them. A member of the mint (Lamiaceae) family, sage is heady and astringent with hints of citrus. Since it has an inherent earthiness, it creates a nice contrast in sweet applications.

Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

Since seeing that ice cream recipe I’ve been wanting to make a dairy-free option. But, I still wanted to keep the rich creaminess this particular type of ice cream base imparts. In order to incorporate as much fat as I could, I used a combination of full fat coconut milk, coconut cream, and an avocado. And it created the most luscious dairy-free ice cream base I’ve ever made. Like it’s serrrrrrriously good. And before anyone says wait! There’s honey in this so it’s not vegan! Rather than going into the reasons why I support local apiarists and honey, I’ll just re-direct you to the substitutions I included in the recipe. ICE CREAM FOR EVERYONE!!

Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

As much as I really wanted to serve this ice cream alongside a berry pie or crumble, I couldn’t bring myself to turn on the oven so I created a quick shortcut instead. It’s included along with the recipe as toppings but feel free to completely leave it out so you can get to ice cream eating and enjoying that much faster. Stay cool out there friends!

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Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

Honey Sage Ice Cream (dairy free)

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  • Author: Courtney
  • Total Time: 7-9 hours (for chilling & freezing)
  • Yield: 1 quart 1x
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Description

A luscious and creamy dairy-free ice cream flavored with earthy sage and honey. Eat it as-is or pair it with the optional sunflower oat crumble and seasonal fruit.

Ingredients

Scale

for the ice cream:

  • 1 standard can of full fat coconut milk (13.5 oz)
  • 1 small can of coconut cream (5.4 oz)
  • pinch of sea salt
  • 1 bunch of sage, approximately 10-12 leaves (I used Berggarten sage from my garden, but any culinary sage will work)
  • 6 tbsp honey (or pure maple syrup if you’d like to make it vegan)
  • 1 tsp vanilla extract
  • the flesh of 1 standard avocado
  • 2 tsp fresh lime or lemon juice

for the sunflower oat crumble:

  • 2 tsp coconut oil
  • 4 tbsp rolled oats
  • 2 tbsp sunflower seeds
  • pinch of sea salt
  • 2–3 tsp maple syrup

Instructions

In a sauce pan, combine the coconut milk, coconut cream, and pinch of salt. Whisk together until smooth, then heat the mixture over medium heat. Once it starts to simmer, add the sage, cover the pan, and turn off the heat. Allow the sage to steep in the milk mixture for 1 hour.

After 1 hour, remove the sage. Make sure to squeeze out any liquid from the sage into the coconut mixture. Add the sage infused coconut mixture to a blender along with the honey, vanilla, avocado, and citrus juice. Blend until smooth. This is your ice cream base. Chill it in the fridge for 3-4 hours.

Once the ice cream based has been chilled, add it to your ice cream maker and process it according to the manufacturer’s instructions. (I use the ice cream maker attachment for my Kitchen-Aid and it typically takes around 15-20 minutes to churn it into a soft serve consistency.) When the ice cream maker is done, scoop the ice cream into a glass or ceramic dish, cover it, and place it in the freezer for an additional 2-4 hours to firm up.

If you’d like to make the sunflower oat crumble, heat the oil in a skillet set over medium heat. Add the oats, sunflower seeds, and salt to the pan. Stir about every minute until the oats and seeds begin to toast and turn golden brown. Add the maple syrup and stir for about another minute or two until the crumble begins to look clumpy. Remove the crumble from the heat, spoon it onto a plate, and allow it to cool and harden.

Whenever you’re ready to serve the ice cream, allow it to sit out at room temperature for 10-15 minutes before scooping. Serve unadorned or topped with the sunflower oat crumble and seasonal fruit if you like. Blueberries happened to be in season when I photographed this recipe so that’s what you see here!

Notes

This process will take most of a day from start to finish to include steeping, chilling, and freezing time. If you start it after breakfast you can have ice cream after dinner. If you can’t find coconut cream on its own, buy a second can of coconut milk, chill it the night before, then scoop out the solid cream the next morning to incorporate into the recipe. Inspired by this recipe.

  • Prep Time: 15 minutes
  • Cuisine: dairy free, gluten free

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!