A little known secret about me, I loooove Dairy-Free Strawberry Ice Cream. Why dairy-free? Something about the coconut milk pushes me over the edge. Ok, another little known fact about me, I loooove coconut milk.
In my opinion this dairy-free strawberry ice cream recipe can be made for breakfast. Lets look at the ingredients; coconut milk, strawberries, and maple syrup. Not much to it. This is just my way of justifying ice cream for breakfast.
Of course, I’ve said that before when I made my Matcha Ice Cream, which you can pair up with the Strawberry Ice Cream to make it a double scoop of amazingness.
There are definatley more sophisticated ways to make ice cream; heat milk, beat eggs, combine, blah blah blah. I prefer to keep things very simple or “quick n dirty”, it gives me more time to eat.
- 2 cans coconut milk, full fat
- 2 c. strawberries, hulled
- ¼ c. Maple Syrup (real stuff, none of that bottle shaped like a woman nonsense)
- 1 tsp. vanilla extract
- Combine all ingredients in a blender and blend until well combined, more if you don't want any berry chunks.
- Pour mixture in an ice cream maker and freeze according to manufacturer's instruction.
Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency.
This should take about 2 to 3 hours.
D. Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.