Description

This easy No-Churn Strawberry Vegan Ice Cream is rich and creamy. Just blend all ingredients in the blender, pour into a loaf pan and let the magic happen. In a few hours, you have a creamy luscious ice cream that resembles a classic store bought version. This recipe is included in the delicious No-Churn Vegan Ice Creams E-Book which includes 8 creamy ice cream recipes.

Ingredients

Scale

2 cups strawberries, fresh or frozen
1 can full fat coconut milk (13.66 oz)
1/2 cup maple syrup or honey
1 teaspoon xanthan gum
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

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Instructions

Blend all ingredients in a blender or food processor until creamy.
Add to a loaf pan and cover with plastic wrap. Freeze for 4-5 hours for a soft serve ice cream and 5-6 hours for a “firm” ice cream or overnight. Allow to thaw for 5 minutes before serving.

Notes

This recipe is included in the No-Churn Vegan Ice Creams E-Book. Want more recipes? Check out The No-Churn Vegan Ice Creams E-Book with 8 vegan creamy ice cream recipes free from dairy, eggs, refined sugars and gluten.

Prep Time: 5 hours 5 mins
Category: Dessert