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Recipe: Vegan Strawberry Coconut Ice Cream

Yields1 ServingPrep Time5 minsCook Time2 hrsTotal Time2 hrs 5 mins

We love this simple to prepare coconut ice cream. If you don't have strawberries on hand use any berries you love!

Make this quick & delicious Vegan Strawberry Coconut Ice Cream. Get the recipe on MarlaMeridith.com

 2 cans (13.5 ounce) full fat coconut milk
 1/2 cup pure maple syrup or agave
 1 tsp vanilla bean paste
 pinch of salt
 2 1/4 cups (12 ounces) frozen strawberries, chopped into small pieces
1

Chill the coconut milk in the refrigerator overnight. Open the cans without turning them upside down. Carefully scoop some of the coconut cream into the bowl of a food processor. Carefully drain any water in the can. Place all of the coconut cream in the bowl.

2

Add the maple syrup and salt. Pulse until all is well combined and creamy.

3

Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9x5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.

4

Freeze for 2-3 hours or until you have ice cream. Consume within a few days.

Nutrition Facts

Serving Size 6-8 servings