Make your own dairy-free ice cream at home with this vegan strawberry ice cream. Made with just 5 ingredients for a delicious and refreshing summertime dessert.
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The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
De-stem the strawberries and cut them in half. Sprinkle 2 tablespoons of sugar over the strawberries and set aside for 20 minutes to allow the juices to be released.
Measure out 1/2 cup of coconut milk and set aside.
Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract. Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined. Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently. Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Remove from heat.
Blend the strawberries in a food processor or immersion blender until no large pieces remain. Stir in the strawberries into the coconut milk mixture until well combined. Transfer to a shallow container, cover, and refrigerate for at least 2 hours.
Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Church until it becomes thick and resembles soft serve.
You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.
Serving and Storing - Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in pint-sized ice cream tubs to keep them fresh and avoid freezer burn. Serve your ice cream slightly thawed. Allow the ice cream to thaw 10-15 minutes before serving. Serve ice cream with fresh strawberries, chocolate ganache, or chocolate shavings.
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