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–+ servings

Strawberry Ice Cream

The easiest, homemade strawberry ice cream that is vegan, gluten free, and full of berry flavor!
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Prep Time: 10 minutes
freezing time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Calories: 416kcal

Equipment

  • food blender or food processor
  • freezer-friendly container

Ingredients

  • 2 cups coconut milk
  • 1 ½ cup sliced strawberries
  • 1 cup cashews soaked overnight, rinsed and drained
  • ½ cup coconut cream
  • ½ cup agave syrup
  • 1 tbsp coconut oil
  • 1 tbsp vanilla

Instructions

  • In a food blender, combine all ingredients.
  • Blend on high speed until smooth.
  • Pour the mixture into a freezer-friendly container.
  • Freezing method:
    -freezer-friendly container, pour the mixture into the container, cover with a piece of parchment paper and freeze for 4 hours. Stir the ice cream every hour to prevent large ice crystals from forming.
    -ice cream machine, freeze the ice cream according to manufacturer’s directions.
  • Remove ice cream from the freezer 10 minutes before serving, if using a freezer-friendly container.
  • Scoop and serve.
  • Top the ice cream with some freeze dried strawberries or fresh strawberries.

Video

Nutrition

Calories: 416kcal | Carbohydrates: 24g | Protein: 6g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 14mg | Potassium: 377mg | Fiber: 1g | Sugar: 14g | Vitamin C: 1mg | Calcium: 24mg | Iron: 4mg
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