Vegan Strawberry Ice Cream (no churn)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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!)

Step 2

Allow this mixture to sit for about 15-20 minutes, unrefrigerated and then place the mixture into an ice cube tray.

Step 3

Freeze the frozen fruit "ice cubes" for at least 4 hours. (I usually prepare this the night before) or sub with pre frozen strawberries.

Step 4

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)

Step 5

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.

Step 6

If you freeze for longer or overnight, allow to thaw for 15 minutes before serving.

Step 7

Optionally serve with my vegan whipped cream (recipe linked above) Enjoy!

↑Support creators by visiting their site 😊