Vegan Coconut Strawberry Ice Cream
A creamy, refreshing summer dessert made without dairy or eggs, perfect for hot weather and special diets.
Ingredients
- 1 pound strawberries
- 3/4 cup sugar adjust to taste
- 1 tablespoon lemon juice
- Pinch of salt
- 2 cups coconut milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Reserve 1/4 of the strawberries and crush roughly with 1–2 tablespoons of sugar using a mortar, pestle, or potato masher.
- Place the remaining strawberries, sugar, lemon juice, salt, vanilla, and honey in a blender. Puree until smooth.
- Combine the puree and crushed berries in a bowl. Stir in the coconut milk until fully incorporated.
- Chill the mixture in the refrigerator for 1–2 hours.
- Transfer to your ice cream maker and churn according to manufacturer’s instructions, usually 20–30 minutes.
- For firmer texture, transfer to a lidded container and freeze until set. Enjoy!
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