🍓🥥 Strawberry Vanilla Bean Ice Cream with Coconut & Almond Milk A Dairy-Free Delight! 🍦
May be an image of strawberry and gelato
This luscious, plant-based ice cream is packed with real strawberries, rich coconut milk, and fragrant vanilla bean for the creamiest dairy-free indulgence! Perfect for a refreshing summer treat! ☀️💖
📋 Ingredients
🥥 For the Ice Cream Base
● 1 can (13.5 oz) full-fat coconut milk
● 1 cup unsweetened almond milk
● ¾ cup maple syrup or coconut sugar
● 1 vanilla bean (or 1 tbsp pure vanilla extract)
● ½ tsp salt
🍓 For the Strawberry Swirl
● 1½ cups fresh strawberries, hulled & chopped
● ¼ cup maple syrup or coconut sugar
● 1 tbsp lemon juice
📝 Instructions
1️⃣ Make the Ice Cream Base
In a blender, combine coconut milk, almond milk, maple syrup, and salt.
Split the vanilla bean, scrape out the seeds, and stir them in (or add vanilla extract).
2️⃣ Prepare the Strawberry Swirl
In a small saucepan, combine strawberries, maple syrup, and lemon juice.
Simmer over medium heat for 5-7 minutes, stirring occasionally, until slightly thickened. Let cool.
3️⃣ Churn & Assemble
Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
Once the ice cream reaches a soft-serve consistency, swirl in the strawberry mixture gently.
4️⃣ Freeze & Serve
Transfer to a freezer-safe container, cover, and freeze for at least 4 hours.
Scoop and enjoy this creamy, dairy-free delight! 🍦🍓
💡 No Ice Cream Maker?
Use the no-churn method by blending everything, pouring into a container, and freezing for 6+ hours, stirring every hour for a smoother texture.
⏳ Prep Time: 10 min | ❄️ Freeze Time: 4 hrs | 🍽 Servings: 6
✨ Pro Tip: Add toasted coconut flakes or chopped almonds on top for a crunchy, tropical touch! 🥥🔥