Vegan Strawberry Ice Cream
Ingredients
-
1
cup
unsweetened plant milk (soy, oat, or almond)
-
1
cup
canned full-fat coconut milk
-
1
cup
pitted Medjool dates or ½ cup maple syrup
-
3
cups
frozen strawberries
-
1
teaspoon
vanilla extract or seeds of 1 vanilla bean
-
½
teaspoon
beet juice powder (optional)
Instructions
- Gather all ingredients.
- Blend the plant milk, coconut milk, dates or maple syrup, strawberries, vanilla, and beet juice powder until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the ice cream to a freezer-safe container and freeze for an additional 1-2 hours for a firmer texture.
- Let the ice cream sit at room temperature for about 15 minutes before serving to make it scoopable.
Nutrition Facts (estimated)
Servings
8
Calories
139
Total fat
6.7g
Total carbohydrates
19.6g
Total protein
1.8g
Sodium
26.7mg
Cholesterol
0mg
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