You’ll always want to have the ingredients on hand to be able to whip this dairy-free vegan strawberry coconut ice cream in minutes!
I know, I know it’s Autumn (and I just posted the Autumn Mushroom Soup talking about all the positive sides of Autum – hot chocolate pleasures included!).
But Ireland is having its Indian Summer now and so we can still indulge in ice cream. Especially when the ice cream is so natural, simple, healthy and quick like in this recipe!
True, we enjoyed plenty of amazing ice cream in Italy. We tasted, among the others, delicious ice cream in:
- Gasprin and Guido Gobino (with a luxurious chocolate fountain to cover your ice-cream in artisan chocolate!) in Turin;
- Artico in Milan;
and above all…
- L’Albero dei Gelati in Seregno (close to where we stay in Italy when we are not at the seaside), which focuses on local, seasonal and organic ingredients. In the Hubby’s opinion (who wants to be a professional ice-cream taster when he retires) this is – simply – the best ice-creamery in Italy! (they just opened a branch in New York too, if you happen to visit or live there). This is the shop in Seregno:
Nevertheless, this summer I spotted the raspberry ice cream recipe by Vanessa and I have been wanting since then to try this recipe that seemed so easy and natural.
Since we don’t have a freezer at the seaside in Italy, I had to wait until my return in Ireland.
When we came back to Ireland in September, Ireland was having its second strawberry harvest that we are still enjoying.
I decided to replace raspberry with strawberries, and immediately bought and froze a couple of strawberries punnet, as you just need fresh frozen chopped fruit and coconut milk ready in the fridge for this extra simple ice cream.
And once I tried this recipe, it conquered me.
Every time I buy strawberries I now buy double dose! One to consume fresh, and one to wash and freeze.
Freezing them immediately also spares me the surprise of finding them rotting at the bottom of the fridge like sometimes happens.
And every time I use a coconut milk can, I now replace it in the fridge straight away!
As you understand, it is important for me always to have the ingredients ready for this easy peasy strawberry ice cream, so I can prepare a fantastic ice cream in few minutes!
What are you waiting for? Try it! Like the hubby says: ice cream is an all seasons treat!
Ingredients for Easy Peasy Dairy Free Vegan Strawberry Ice Cream:
- 300 gr strawberries;
- 1 can of coconut milk (we use Biona Organic Coconut Milk, if you are wondering what we use);
- 2 tbsp of maple syrup depending on the sweetness of the strawberries.
How to Make Easy Peasy Dairy Free Vegan Strawberry Ice Cream:
Wash your strawberries and cut them in small pieces if needed. The Irish type I buy are little ones (in my opinion the sweetest) so I don’t cut them.
Place them in a container and freeze them.
Place a coconut milk can in the fridge for at least an hour.
Take your frozen strawberries out of the freezer and wait 5 minutes so that you will be able to pull them apart.
Place them in a powerful food processor:
Open the coconut milk can that was in the fridge.
You will notice that it has separated in two parts. The coconut cream is on top, while the coconut water is on the bottom.
Using a spoon extract all the coconut cream from the can and add it to the strawberries:
Add maple syrup if needed.
Now blend allowing your food processor to rest for a few seconds if you don’t think it’s powerful enough.
You will notice soon the characteristic ice cream creamy consistency:
And in no time you will be devouring an incredible healthy homemade strawberries ice cream!
NOTE: do not throw away the rest of the coconut milk left in the can. Just use it in a vegetable curry (I’m going to post a recipe soon!) or add it to some some pasta dressing.3
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