A creamy, dairy-free vegan ice cream made with fresh strawberries, full-fat coconut milk, and natural sweetness. Smooth texture, bursting with antioxidant-rich flavor, and halal-compliant. Chill and freeze for a decadent treat.
Coconut milk (full-fat), 2 cups
Strawberries (frozen or fresh), 4 cups
Maple syrup or sugar, 3/4 cup
Cornstarch, 2 tbsp
Vanilla extract (alcohol-free), 1 tbsp
Sea salt, 1/4 tsp
Blend 4 cups strawberries, 2 cups coconut milk, and 3/4 cup maple syrup in a blender until smooth
Strain mixture into a pot; whisk in 2 tbsp cornstarch
Cook over medium heat, stirring constantly, until thickened (about 5 minutes)
Transfer to an airtight container; refrigerate 5 hours
Churn in an ice cream machine until stiff peaks form. If no machine, freeze in a shallow pan 4 hours, stirring every 30 minutes
Use 5 cups fresh strawberries and blanch them if fresh for food safety
Add 1 teaspoon matcha or toasted shredded coconut for extra flavor
Chill coconut milk in can first for thicker consistency
Skip sea salt for lower sodium