Don’t get me wrong, I love to enjoy the benefits of modern kitchen appliances. In this busy world, they help to save time and sometimes they produce finer results. Well, my ice cream machine wasn’t accessible, like when I made my Coconut Cherry Ice Cream so I had to improvise in making this delicious strawberry ice cream.
How did I go about getting such creamy results? Well, the answer is the ingredients, combined with patience and love. It took me around 4 hours to get this result and my son kept asking for ice cream. Is this worth the work? Oh yes! Nothing like putting your blood, sweat, and tears in what you love.
Well, it wasn’t that hard to make you just blend and freeze. The result was a yummy smooth dairy-free ice cream with a perfect blend of coconut and strawberry.
How To Make Vegan Strawberry Ice Cream
To Make Strawberry Ice Cream No Churn method, place all the ingredients in a blender. Process until smooth. Pour ice cream mixture into a parchment lined loaf pan, cover with plastic or covered freezer friendly container and freeze for about 3-4 hours. Remove from freezer for about 20 minutes before serving.
Vegan strawberry ice cream with coconut milk is perfect for those who are lactose intolerant or have dairy allergies and missing the creamy texture of ice cream.
It is also great because you get to choose your own ingredients and eliminate questionable ingredients such as preservatives, high fructose corn syrup, and artificial coloring.
Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
- 277 kcal / 1158 kJ
- 4 g
- 2 g
- 6 g
- 5 min
- 4 h
- Ready in:
- 4 h 5 min
- Place cashews and coconut milk in the blender, process until very smooth. Add strawberries, maple syrup, banana, and vanilla. Continue blending until smooth and creamy.
- Pour ice cream into a parchment lined loaf pan or covered freezer friendly container, cover with plastic wrap and freeze for about 4 hours. Remove from freezer for about 20 minutes before serving.