Chunky Strawberry Ice Cream. Vegan Strawberry Ice Cream with coconut milk. Dairy-free. No banana. Easy vegan ice cream. Vegan Gluten-free Recipe serves 2

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 6
  • Category: ice cream
  • Cuisine: American

Ingredients

  • 2 cups ripe strawberries (loaded)
  • 2 Tablespoons water
  • 1/4 cup raw sugar (more for sweeter)
  • 1/4 teaspoon fine sea salt
  • 15 oz can full fat Coconut milk (1.5 cups or 1.5 cups cashew milk)
  • 1 Tablespoon arrowroot starch (or cornstarch)

Method

  1. Chop the Strawberries into halves or quarters.
  2. In a deep pan, add the water, sugar, salt and strawberries and cook over medium heat, until the berries are tender.
  3. Mash most of the berries and simmer for another 3-4 minutes.
  4. Meanwhile, Add arrowroot/cornstarch to a 1/4 cup coconut milk. Mix well and add to the berry syrup. Mix and simmer until it comes to a boil.
  5. Cool the mixture slightly. Add the remaining Coconut milk and mix well.
  6. Taste and adjust sweetness if needed. Add flavors like vanilla or cinnamon if you wish. Transfer to a container with a lid to freeze.
  7. Freeze for an hour. Whip it up and freeze again.Serve once set.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.