Description
This vegan strawberry ice cream is creamy, fruity, and bursting with fresh strawberry flavor. Made without dairy, it features a rich strawberry reduction and a sweet strawberry swirl for the ultimate frozen dessert.
Ingredients
- 6 cups (720g) ripe strawberries, fresh or frozen and thawed
- 11 ounces (320g) dairy-free sweetened condensed milk
- 2 cups (450g) dairy-free whipping cream, chilled
- 1 teaspoon vanilla extract
- 2 cups (240g) ripe strawberries, fresh or frozen and thawed
- 3 tablespoons (40g) granulated sugar
- 1 1/2 teaspoons (7g) cornstarch / corn flour
Instructions
- To prepare the strawberry reduction, blend 6 cups of strawberries until smooth and pour into a large saucepan.
- Bring the puree to a boil for 5-10 minutes, stirring occasionally. Reduce the heat to medium-low and simmer for 20-25 minutes, or until reduced to about 3/4 cup (240g). Let it cool completely.
- For the strawberry sauce, blend 2 cups of strawberries and pour into a small saucepan. Add the sugar and cornstarch and whisk until smooth.
- Bring the mixture to a boil for 1-2 minutes while stirring frequently. Reduce heat to medium-low and cook until thickened enough to coat the back of a spoon, about 5-10 minutes. Remove from heat and let cool.
- In a medium bowl, combine the cooled strawberry reduction with the dairy-free sweetened condensed milk and vanilla extract. Mix until smooth.
- In a separate bowl, whip the chilled dairy-free whipping cream until stiff peaks form.
- Gently fold the strawberry mixture into the whipped cream using a spatula until fully combined without overmixing.
- Spoon one-third of the ice cream mixture into a loaf pan or airtight container. Add dollops of strawberry sauce and lightly swirl with a knife. Repeat the layers with the remaining mixture and sauce.
- Cover and freeze for at least 4 hours for a soft texture or overnight for a firmer consistency.
- Let the ice cream sit at room temperature for 5 minutes before scooping if frozen solid. Serve and enjoy.
Notes
- Fresh or frozen strawberries both work well in this recipe.
- Chilling the whipping cream helps it whip faster and hold better volume.
- For a more intense strawberry flavor, reduce the puree slightly longer.
- Store leftover ice cream in the freezer for up to 3 weeks.
- Allow the ice cream to soften slightly before scooping for the best texture.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freeze
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 65 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
