The New Veganism

Strawberry Vanilla Coconut Ice Cream

By • August 8, 2013 • 24 Comments

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Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: A vegan ice cream so creamy and rich, it'll bring a smile to the face of even the most die-hard ice cream enthusiast. 

Strawberry Vanilla Coconut Ice Cream from Food52

I’ve been on the hunt for a perfect vegan ice cream for a while now. My default has always been my one-ingredient ice cream (and the many variations you can create with it). But let’s face it: sometimes you want a flavor other than banana. Sometimes you want rich, creamy, scoopable vanilla ice cream with a whisper of summery fruit.

Finally, I think I’ve found it. This vegan ice cream has it all: decadent texture, tons of flavor, and a nice balance between the richness of coconut and the bright, tart flavor of fresh strawberries. It’s easy to prepare, and I guarantee you that even the most discerning of ice cream enthusiasts will love it. 

More: Strawberries and coconut will also get you a decadent, impressive raw dessert

Strawberry Vanilla Coconut Ice Cream

In vegan ice creams, thickening agents like arrowroot, cornstarch, or tapioca starch serve as an egg replacer and keep things creamy. It’s totally possible to make delicious ice cream work without them, but your finished product may turn out a little frosty. In this recipe, I use arrowroot, but cornstarch and tapioca starch are suitable substitutes. 

So go get a pint of your sweetest, brightest strawberries, and break out the ice cream maker, because this one, I promise, is a keeper. 

Strawberry Vanilla Coconut Ice Cream from Food52

Strawberry Vanilla Coconut Ice Cream

Serves 4

1 1/2 cups fresh strawberries
3 cups (or 2 cans) full fat coconut milk, with 1/2 cup set aside
2 tablespoons arrowroot powder (substitute cornstarch or tapioca starch)
1 vanilla bean, split down the center, seeds scraped out (substitute 1 1/2 teaspoons good quality vanilla extract)
1/2 cup evaporated cane juice
Pinch sea salt

See the full recipe (and save and print it) here.

Photos by James Ransom

Tags: the new veganism, vegan, ice cream, dessert, strawberry, vanilla, coconut, frozen, summer, choosing raw, gena hamshaw, , special diets

Comments (24)

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Stringio

about 1 month ago Sirquincy Ray Washington

sound fire

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2 months ago amy

Gena be careful not to eat too much raw kale as brassicas are highly goitrogenic which you should have learnt in your nutrition class.

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8 months ago Emily

There are some awesome vegan recipes here:
http://dietingstory.com...

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8 months ago MissMuffin

My grandfather and uncle had bee hives, and they always "robbed the bees". Bees cannot use all the honey they make. You get the excess, not what the queen bee can use.

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8 months ago debbie

cannot do sugar, how would stevia work?

Gena_0275

8 months ago Gena Hamshaw

Debbie, I can't speak for stevia in this recipe, alas, as I haven't tried it and don't work with the ingredient very often.

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8 months ago Amal Agha

Hmmm cane juice? Can't we use simple syrup instead?

Gena_0275

8 months ago Gena Hamshaw

Yes, you can.

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8 months ago emcsull

what is evaporated cane sugar, exactly ?

Gena_0275

8 months ago Gena Hamshaw

It's a slightly less refined type of sugar that is vegan-friendly. Regular sugar (if you're not vegan), maple syrup, agave, honey (if you're not vegan), sucanat, and coconut crystals will all work fine.

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8 months ago Sarag

Will plain old granulated sugar work for someone who is not vegan and whose tiny pantry cannot hold yet another sweetener?

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8 months ago Gena Hamshaw

Yes, absolutely, Sarag.

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8 months ago Nancy Nurse

Oh darn, this looks SO fantastic, but it's still high fat with the full coconut milk. I follow a no fat program (Dr. McDougall, Dr. Esselstyn) due to angina. But, oh, how wonderful this looks!

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8 months ago Blaine Arin

What a beautiful sight! I was planning on making some ice cream this weekend. In fact, and I've got some strawberries in the fridge that've now found their higher calling.

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8 months ago Alex @ Delicious Knowledge

Looks incredible!

Stringio

8 months ago Leah Renee

so this is cans of coconut milk? not the stuff in cartons?

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8 months ago Gena Hamshaw

Yup! Cans of coconut milk.

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8 months ago Marian Bull

Marian is an editor at Food52.

I'll be making this into a milkshake with some ovverripe bananas this weekend. It's going to be, as they say, bananas.

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8 months ago Anne-Marie Pollowy Toliver

Really loved this recipe until I came to cane juice...sugar???? NO. Not good...can we get a replacement...maybe honey?

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8 months ago Savorykitchen

I'm sure honey would work as a substitute, but since this recipe is supposed to be vegan, honey isn't an option. I have subbed honey and maple syrup in ice cream recipes for corn syrup (which is not the same thing as evaporated cane juice) with success.

Stringio

8 months ago Eileen Z. Fuentes

Awesome! I was just going to ask the same question. I will use maple syrup. Looks so yummy :) Thanks.

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8 months ago loveandoranges

And, for the record, most sugar is also not vegan because it uses bone char (which is exactly what it sounds like) as an anti-caking agent.

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8 months ago Gena Hamshaw

To echo others, honey isn't vegan. But maple syrup or agave would both be perfectly fine. Coconut sugar is also a wonderful choice.

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8 months ago Savorykitchen

FWIW I will say that I know two vegans who do make a honey exception for local honey only. They're both farmers, and they've reconciled this decision because they feel like the bees already do a lot of work for us (what with pollinating and all that), so they'd understand us taking a bit of honey too. :-)