The best Vegan Strawberry Ice Cream you will ever try! This dairy-free ice cream is creamy and delicious, while being nut-free, gluten-free and easy to make. Perfect for making the most of strawberry season!
Wash and remove the tops from the strawberries. Cut them into small cubes and add them to a medium bowl. Sprinkle the sugar on top of the strawberries and give them a stir. Cover the bowl and let it sit for 20-30 minutes until the strawberries release their juices.
Place a fine-mesh sieve on top of a bowl and sift the strawberries, separating the syrup. Set the syrup aside for making the strawberry sauce later. For the strawberry puree, add the cubed strawberry pieces to a food processor or blender, or use a stick blender to blitz them until smooth. Set the strawberry puree aside.
Make the strawberry sauce by adding the reserved strawberry syrup to a saucepan along with the arrowroot and lime juice. Whisk well until there are no visible lumps of arrowroot in the mixture. Place on medium heat until simmering for a couple of minutes until the mixture thickens. Make sure you stir it continuously with a spatula to prevent the sauce from burning to the bottom of the pan. Set aside to cool to room temperature.
Ice cream
Add the coconut cream/coconut milk to a large bowl and whisk with an electric whisk for 2-3 minutes until light and fluffy. Add in the sweetened condensed coconut milk and vanilla extract, and whisk for another minute to combine.
Slowly add the strawberry puree to the whipped coconut mixture in half cup increments, whisking to combine between each one. Once all of the strawberry puree has been incorporated into the mixture, slowly add it to your ice cream maker. Add it to the machine about a ¼ cup or a few tablespoons at a time (not all in one go). Churn according to the manufacturer's instructions, mine usually takes about 30-40 minutes.
Once churned, turn off the ice cream machine and gently fold in half of the strawberry sauce using a spatula. Transfer the ice cream mixture to a loaf pan and swirl the remaining strawberry sauce on top. Cover and freeze for a minimum of 2 hours.
Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly and use a hot wet ice cream scoop to serve.
Notes
Canned coconut milk: Refrigerate overnight and use only the thick part from the top of the cans. Depending on the brand you use, you will need anywhere from 2-4 400ml cans. I find Biona and Nature's Charm yield the best volume of coconut cream per can.