Vegan Strawberry Ice Cream (no churn)
Ingredients
- 4 cups strawberries, tops trim and diced sub prefrozen strawberries
- 1 tbsp coconut sugar omit if using refrozen strawberries
- 2 tsp lemon juice
- 1 15 oz. can full fat coconut milk (the solidified part at the top only) chilled overnight in the fridge
- 1 7 oz. can vanilla or plain dairy free sweetened condensed milk
- 1 tsp vanilla extract optional, if using plain dairy free condensed milk
Instructions
- To a bowl add your chopped strawberries, coconut sugar and lemon juice and mix until combined. You can mash them down a little to release some of their natural juices (but not too much!)
- Allow this mixture to sit for about 15-20 minutes, unrefrigerated and then place the mixture into an ice cube tray.
- Freeze the frozen fruit "ice cubes" for at least 4 hours. (I usually prepare this the night before) or sub with pre frozen strawberries.
- To a blender, add dairy free sweetened condensed milk, hard cream from a can of full fat coconut milk chilled overnight, frozen strawberries and vanilla extract (if not using vanilla sweetened condensed milk)
- Blend until smooth. Add to a container and freeze for 1-4 hours depending on desired texture. Add lid or piece of parchment paper over the ice cream mixture.
- If you freeze for longer or overnight, allow to thaw for 15 minutes before serving.
- Optionally serve with my vegan whipped cream (recipe linked above) Enjoy!