My boys love this vegan Strawberry Ice “Cream.” I made a batch and it was gone in a couple of hours. So I made more and my husband got in on the act, consuming his share.
It is made with a coconut milk base and I added quite a bit of vanilla, in hopes of drowning out the coconutty flavor, as I did not want to make a coconut ice cream. I think I succeeded, though you all can be the judge of that.
Strawberry Vanilla Bean Ice Cream
Ingredients
- 1 13.5 ounce can full fat coconut milk,
- 1 10 ounce package frozen strawberries
- ¼ cup agave nectar or honey
- 1 tablespoon vanilla extract
- ¼ teaspoon vanilla beans , optional
Instructions
- Blend all ingredients in a vitamix
- Pour into ice cream maker and process according to instructions
- Serve
I hope you all enjoy this quick and easy, healthy frozen dessert recipe. I love that it meets the needs of of people on gluten-free and dairy-free diets. If you’re wondering how to make ice cream without an ice cream maker, see my quick and easy 2-Ingredient Banana Ice Cream recipe.
To make this I used my Cuisinart Ice Cream Maker which you can find here. We used it for the class that I taught last summer, however we made the Vegan Vanilla Ice Cream that time.
Recently, CoconutGal contacted me about posting some of her photos of my recipes in the Elana’s Pantry flickr group. I look forward to seeing her pics there and yours too!
Varaia says
I love seeing your mail in my inbox. I made coconut ice-cream but I wasn’t in the mood for strawberry.
I put in three tsp of artificial rum flavoring, sliced almonds and shredded extra dark chocolate.
It tasted like coconut, grown up and on vacation.
Ali (Whole Life Nutrition) says
Elana,
Great to make use of all of those strawberries while they are in season huh! The girls have been picking basketfuls from our garden lately.
I made an almost exact ice cream last week and posted it to my blog (minus the vanilla beans – which do sound like a great addition). Great minds (cooks) do think alike!
-Ali :)
Stacie K says
I just now ordered some vanilla beans so I can make this recipe along with the other recipes from your site calling for vanilla beans. Can’t wait to get them and have some of this delicious summer treat!
Lara says
I just got this in my email box and immediately made it. I had a big bag of frozen smoothie fruit. I picked out a bunch of strawberries, then threw in a few chunks of mango and pineapple for flavor. It all turned out great!!
JM Shephard says
I love ice cream made with coconut milk and am looking forward to making this one! I use Chef’s Choice brand, which I purchase by the case from United Noodle in Minneapolis. It is the purest and the most coconutty. I also make coconut pudding with it – – when warm it tastes like coconut pudding, but when chilled, it tastes like whipped topping – – great over Strawberry Shortcake or gingerbread! I will share it here, but please remember to respect my copyright and to add my credit to it whenever printing or sharing:
Joy’s Coconut Pudding
1/4 C. Sugar
2 T. corn starch
1 Can “Chef’s Choice” (or preferred) Coconut Milk
1. Blend sugar and corn starch in pan.
2. Add coconut milk and stir to blend.
3. Cook and stir over medium heat until sauce begins to boil. Lower heat and boil and stir for 1 minute. Remove from heat – cover pan and let cool. (Before beginning to cook this, I use a spatula to get the dry ingredients from the side of the pan, where they like to gather.)
4. Store covered in refrig (length not matter, as this won’t be there for more than 2 days – – most likely gone in a day.
May be topped with toasted coconut or chopped cashews, cherries, or grated choc. Or use as a sauce over chocolate cake, etc.
(C) 2009 – JM Shephard ~ JOY in the arts!
Pat Williams says
Is there an easy way to print recipes off the website? I keep getting the “stuff” on the side of the page when I highlight the recipe, and I don’t want to include all that.
Thanks
Lara says
Under the recipe is a manu bar saying when the post was made, email options, etc. One of the buttons is “print friendly recipe”. click on that and you’ll get the recipe without all the side stuff.
Tracy Haughton says
Draw your cursor over the recipe to “mark” it. Press “copy” (on my PC that is Control + C). Open a new blank document in your word processing program. On that blank page, press “paste” (on my PC that is Control + V). Print the document.
Some programs have a “Paste Special” function which will eliminate all the html coding if you need that.
Cindy K says
To print a recipe without all the other things on a website, I copy and paste into Word and then I can print only the recipe.
Alchemille says
I suppose you recommend using full fat coconut milk, right? The only preservative-free coconut milk I can find locally is Trader Joe’s lite coconut milk.
I’ve made decent vanilla popsicles with this one (I don’t use any ice cream machine).
I just got a coconut cream concentrate in the hope of making a thicker coconut milk but I haven’t tried it yet.
Sandra says
If you go to Walmart, the Thai Kitchen brand coconut milk doesn’t have any preservatives and it only cost $1.42 per can!
Marie says
Hi everyone. Check out Dr. Ben Kim’s website for coconut milk powder. It’s great. He’s working on a new formula without drying agent so i’m not sure it’s available just yet. I made delicious coconut milk ice cream with it.
VeggieGirl says
Oh my, I LOVE coconut milk-based ice creams!! Looks divine.
Kelly says
I have made this and it ROCKS!
XOXO, Spunky
mandy says
2 things:
1. coconut milk in ice cream is, in my opinion, the very best! it’s soo much creamier than soy or rice milk and much closer in texture to using dairy. i’m sure this recipe is delicious and i’m so happy you made a vegan treat!
2. you are such an inspiration – thanks for all the hard work and effort you put into making this blog such an incredible resource for all of us :)