This vegan strawberry ice cream is all the classic flavors and vegan. It's got a great sorbet texture and best of all, it's no-churn. Made all in a blender with easy to find ingredients. It's a family favorite recipe in my home, and we use this recipe to make strawberry milkshakes with allllll the time. Of course, I've provided instructions of milkshake too! 21g Carbs 18g Fat 1g Protein
Cuisine homemade ice cream, no churn ice cream, vegan dessert
Servings 12scoops
Calories 232kcal
Equipment
blender
3 mini loaf pan (size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch)
Ingredients
1cansweetened coconut condensed milk,11 oz can
1cancoconut cream13 oz can
20mediumfresh strawberries
1tspvanilla extract
juice of ½ lemon
Instructions
Chop strawberries
Add all ingredients to blender and blend gently. Only a quick few pulses is necessary. Do not over blend.
Pour into containers for freezing, and allow to set overnight. 3 mini loaf pans needed. Mini loaf pan size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch
Scoop and enjoy!
For strawberry milkshake: add half a mini loaf of prepared ice cream to blender with up to 1 cup of unsweetened non-dairy coconut milk. Blend and enjoy!