Simple, practical, and full of everyday flavour, Chunky Strawberry Ice Cream. Vegan Strawberry Ice Cream is a vegan, vegetarian American ice cream made with ripe strawberries, water, and raw sugar in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.