Fourth of July
Strawberry Vanilla Coconut Ice Cream
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Jenn K. July 17, 2017
I made a raspberry version of this (4 cups of fresh raspberries blended and strained to remove seeds, no vanilla, 1/2 cup sugar instead of cane juice). It was perfect - lovely tartness from the raspberries, great texture, creamy, just wonderful.
Jenn K. July 17, 2017
Oh and I used potato starch instead of arrowroot, just because I had it around, and it worked!
LizCo77 June 25, 2015
This recipe was simple to make and turned out quite well. I think my vanilla bean had seen better days, so that part of the flavor was a bit muted, but other than that it was 100% delicious. I used Agave syrup because it was what I had on hand, mixed with a bit of cup-for-cup powdered Stevia. I might even use less sweetener next time. A quick 30 minutes in the freezer and I had ice cream for dinner!
Sheryl June 9, 2014
If I can use Great Lakes gelatin instead of arrowroot how much would I use? I'm going to try this with Stevia and xylitol for a dairy-free, sugar-free ice cream in my vitamix.
Neveen June 25, 2014
Sheryl, have you tried using the beef gelatin instead of arrowroot? If so, how much did you use and how did it turn out?
helen T. April 24, 2014
can i use xantham gum in place of the arrowroot powder? i bought some for another ice cream recipe, and i wonder if it's a possible substitute. thanks!
terya September 30, 2013
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!
Ameera H. August 19, 2013
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?
Deb R. August 17, 2013
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.
diana J. August 12, 2013
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!
Bjane C. August 12, 2013
excited to try this recipe. Great substitute to dairy ice cream. Thank you for sharing.
Karen R. August 11, 2013
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!).
anne August 11, 2013
I don't have an ice cram maker. Can the ice cream be still made, if of poorer consistency? Anne
Gena H. August 12, 2013
Yes. This link gives you some tips on ice cream without the ice cream maker: http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060
Catherine R. August 9, 2013
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.
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.
Latisha M. August 9, 2013
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!!
Latisha, I'm not sure how many, but you'd use them in place of the arrowroot.
Hilary G. August 9, 2013
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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