How to Make Vegan Strawberry Ice Cream
Oh strawberries, how we love you. You’re sweet and juicy, loaded with vitamin C, and also give us fiber, folate, potassium, and more (source). Plus, you make some seriously dreamy ice cream! We used fresh strawberries (versus strawberry flavor or syrup) to maximize both nutrition and flavor. Making the strawberries into a compote concentrates their flavor and reduces the amount of liquid that can cause the ice cream to be icy versus creamy. Next, we blend full-fat coconut milk and cashew butter for a rich, creamy base and sweeten it with a combination of maple syrup and cane sugar for best flavor and texture. Vanilla extract adds a subtle vanilla flavor, and because of the chemistry magic of freezing alcohol, it also makes our ice cream extra creamy. And since we won’t settle for anything but the best, we like to enhance the creaminess further with xanthan gum (but if you don’t have it, don’t you worry!). After blending and chilling, the ice cream is ready for churning in an ice cream maker. We tried no-churn versions but found the ice cream maker was key for preventing an icy texture. Toward the end of churning, we like to add in some extra chopped strawberries for a pop of color and freshness. And after transferring to a loaf pan, we add swirls of extra strawberry compote for triple the strawberry goodness! We hope you LOVE this vegan strawberry ice cream! It’s:SweetCreamyFreshFruity& Classic! It’s the perfect treat to make after a trip to the berry patch or to have in your freezer for warm summer evenings.
More Vegan Ice Cream Recipes
Sea Salt Caramel Coconut Ice Cream Raspberry Ripple Coconut Ice Cream Vegan Chocolate Ice Cream Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
