Strawberry Ice Cream

Get a refreshing dessert with this vibrant strawberry ice cream! It only calls for four healthy, natural ingredients and it’s super easy to make. Perfect to beat that summer heat! Gluten-free, dairy-free, and vegan too!

Course Dessert

Cuisine American

Keyword healthy dessert, ice cream, vegan ice cream

Prep Time 30 minutes

Chilling Time 2 hours

Total Time 2 hours 30 minutes

Servings servings

Calories 318kcal

Equipment

blender (see our review - best smoothie makers)
ice cream maker

Ingredients

2 cups fresh strawberries replace strawberries with cranberries for histamine intolerance
1 14- oz can full-fat coconut milk all-natural
½ cup organic maple syrup
1/2 teaspoon lemon juice

Instructions

Pulse all the ingredients in a high-speed blender. Transfer to a container, cover tightly, and refrigerate for at least 2 hours or overnight.
Once chilled, add the mixture to the ice cream maker and churn according to the manufacturer’s instructions. Usually, it would take 10 to 20 minutes, though it still depends on the temperature of the mix. Nonetheless, it should look like soft-serve ice cream once finished.
You may start enjoying your soft-serve ice cream or if you want a firmer consistency, transfer it to a large, freezer-safe container, smoothen the top and cover it tightly. Freeze for at least 5 to 6 hours, or until the desired firmness has been reached.
To serve, thaw out the ice cream first on the counter for a few minutes before scooping. Enjoy!

Notes

This recipe can be stored in the freezer for up to 1 week.
Keep in mind that every time you thaw ice cream, ice crystals form. Thus, it might be a good idea to portion your ice cream into individual servings so you won’t have to thaw the whole batch every time. Otherwise, if freezer space would be an issue, you may store your ice cream in a large container but just make sure to wipe the lid, especially underneath it, so it doesn’t form and drop ice crystals into the ice cream.
For a no-churn fluffy ice cream, transfer the mixture into a freezer-safe container and mix it every hour, incorporating air each time. Do this until the ice cream is completely frozen.

Nutrition