Strawberry Vanilla Coconut Ice Cream

By • August 7, 2013 • 26 Comments


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Author Notes: This rich, dreamy ice cream -- which no one would ever guess is vegan -- benefits from fresh ingredients: seasonal, freshly picked strawberries and fresh vanilla bean. But if you only have vanilla extract, fear not. You're still going to get a supremely delicious dessert.Gena Hamshaw

Serves 4

  • 1 1/2 cup 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
  1. Add strawberries to a food processor or blender and puree till smooth or nearly smooth (a little texture can be nice). Set aside.
  2. Whisk the arrowroot with 1/2 cup of the coconut milk till no lumps remain. Set aside.
  3. Heat the remaining coconut milk until it's just developing bubbles on the edges of a medium sized sauce pan. Add the cane juice vanilla, and sea salt. Whisk in the arrowroot mixture slowly. Continue cooking till mixture has the thick texture of a custard. Remove from heat and chill overnight. At this point, prepare your ice cream maker by chilling the bowl overnight as well.
  4. The following day, mix the custard and strawberry puree. Pour into the ice cream maker and let it churn according to manufacturer instructions. Place in a sealed container and keep frozen till ready to serve.

Comments (26) Questions (0)

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7 months ago terya

I made this tonight and I was great! I will make this again, maybe with variations. As with any homemade ice cream I've, as soon as it's frozen it's hard as a rock so I have to serve it a bit softer than I like. I loved this!

Chrysanthemum

7 months ago Karin Ward

Thank you for this recipe, I look forward to trying it out.

Stringio

8 months ago Ameera Henry

I made the ice cream last night, and the flavor was good. The only problem I had was that it never reached a thick consistency like the picture above. I made sure it set over night and that my bowl was frozen, but it stayed soupy. Do you have any ideas as to why this happened?

Thanks

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8 months ago Deb Ray

I used regular sugar because that's what we had. I only froze it about an hour and a half before serving. It was a huge hit.

Stringio

8 months ago Ameera Henry

I'm sorry I meant, do I have to chill the custurd mix overnight?

Stringio

8 months ago Ameera Henry

Hi do I have to freeze it overnight? Would 4-5 hours be okay?

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8 months ago Deb Ray

This is amazing! The custard base comes together very quickly. Thank you!!

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8 months ago diana jones-ellis

This is the VERY BEST strawberry ice cream recipe. I made the base mixture yesterday and churned it today. So GOOD. I used a combination of maple syrup and agave in place of the cane juice and added each to taste. I also added some raw cane sugar to the strawberry puree. Last, I added dark chocolate chunks during the churn. All of the instructions worked very well! Thanks Gena!

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8 months ago Bjane C. Mendoza

excited to try this recipe. Great substitute to dairy ice cream. Thank you for sharing.

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8 months ago Karen Reiling

I use a VERY similar recipe for vegan lime ice cream and 3/4 cup sugar dissolved into the heated coconut milk will work just fine (I would try 1/2 cup for the sweeter strawberry ice cream)...for lime, use the juice and zest from 3 medium limes and omit the vanilla (if you want!).

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8 months ago anne

I don't have an ice cram maker. Can the ice cream be still made, if of poorer consistency? Anne

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8 months ago Gena Hamshaw

Yes. This link gives you some tips on ice cream without the ice cream maker: http://www.thekitchn.com...

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8 months ago ineke

I don't think I can get cane juice in my country (Holland) what would be a substitute?

Gena_0275

8 months ago Gena Hamshaw

Agave, maple syrup, honey or regular sugar if you are not vegan, and coconut sugar are all fine!

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8 months ago Ginger Sayor

Looks terrific. Will be making today, probably with sucanat. Thanks for a super summer recipe!

Gena_0275

8 months ago Gena Hamshaw

Sucanat will totally work. Enjoy!

Stringio

8 months ago Catherine Rivard

instead of cane juice, I would suggest coconut sugar (make a syrup by letting the Crystals dissolve into water) or maple syrup if you can get some.

Gena_0275

8 months ago Gena Hamshaw

Catherine, I adore coconut crystals! I usually shy away from listing them as an ingredient only because they're a little harder to find, but they will work beautifully in this recipe.

Stringio

8 months ago Latisha Moore

If I wanted to use eggs, how many should I use and in place of what? Also, if I can't get evaporate cane juice, what can I use and how much of it? Thanks!!

Gena_0275

8 months ago Gena Hamshaw

Latisha, I'm not sure how many, but you'd use them in place of the arrowroot.

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8 months ago Hilary G.

Just look how that scoops! This is a fairy tale of a vegan ice cream recipe, not the least of which is suggested by the color. Well done, Gena!

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8 months ago farmerknitter

Meaning: will regular sugar work too? "all sugar is made by taking the liquid of the sugarcane plant, evaporating it and then putting it in a centrifuge to separate the gooey molasses from the crystallized sucrose. She says the only difference between evaporated cane juice and common white sugar is that the white sugar is stripped of all traces of molasses, while evaporated cane juice still has some little flecks of molasses that give it a darker caramel color."

Gena_0275

8 months ago Gena Hamshaw

Regular sugar will certainly work. The issue is that regular sugar often uses bone char in the refining process, so it's not usually a vegan product. However, organic sugar (white or brown) is vegan, so you can definitely use that.

Stringio

8 months ago adele93

How much normal white sugar should be used in place of the cane juice?

Gena_0275

8 months ago Gena Hamshaw

Same quantity.

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8 months ago farmerknitter

substitutes for evaporated cane juice?