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–+ servings
Vegan Strawberry Ice Cream in a white bowl with more strawberries around the bowl.

Vegan Strawberry Ice Cream

Course: Dessert
Cuisine: American
Keyword: coconut ice cream, strawberry, vegan ice cream
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 4 servings
Calories: 299kcal
Author: Shawna Clapper
Fresh and bursting with flavor, this strawberry ice cream will certainly cool you off on a hot summer day! It’s rich in flavor, sweet and tangy.
Print Recipe

Equipment

  • High Speed Blender or Food Processor
  • loaf pan

Ingredients

  • 3 cups strawberries frozen
  • ⅓ cup Maple Syrup
  • 1 13.5 ounce can Coconut Milk
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla

Toppings

  • 1 cup fresh Strawberries chopped

Instructions

  • Start by adding all of the ingredients to a high-speed blender.
  • Put the top on your blender and blend starting at the lowest setting and gradually increasing in speed until you get to the highest (or close to the highest) setting. Blend for about 30 seconds or until everything is well blended.
  • Pour the mixture into a loaf pan and place in the freezer for at least 5 hours.
  • Before serving, allow it to slightly thaw at room temperature. Then serve, top with your favorite toppings and enjoy!

Notes

If you only have fresh strawberries, feel free to simply freeze the 3 cups that need to be frozen, just remove the tops (leaves) before freezing.

Nutrition

Calories: 299kcal | Carbohydrates: 29g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 441mg | Fiber: 2g | Sugar: 22g | Vitamin A: 13IU | Vitamin C: 66mg | Calcium: 64mg | Iron: 4mg