Vegan Strawberry Coconut Ice Cream
Ingredients
-
4
cups
frozen strawberries
-
28
ounces
coconut cream
-
1
tablespoon
vanilla extract
-
½
cup
maple syrup
Instructions
- Blend the coconut cream in a food processor or blender for 1-2 minutes.
- Add the frozen strawberries, coconut cream, vanilla extract, and maple syrup, then blend until thick and creamy.
- If using an ice cream machine, refrigerate the mixture for 2 hours, then freeze according to the machine's instructions.
- If not using a machine, place the mixture in a freezer-safe container and freeze for 1 hour.
- Whisk the mixture every 20 minutes for 3-4 hours to prevent iciness until firm enough to scoop.
- Serve immediately or let thaw for 5-10 minutes before scooping.
Nutrition Facts (estimated)
Servings
6
Calories
366
Total fat
29g
Total carbohydrates
29g
Total protein
3g
Sodium
21mg
Cholesterol
0mg
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