Vegan’s rejoice! Ice cream is back on the menu again with our dairy and egg-free, version made with sweet roasted strawberries.

Roasting the strawberries removes much of the moisture content, concentrating its natural sugars, resulting in a sweet strawberry flavor and aroma.

VeganStrawIceCream1

VeganStrawIceCream1

Dairy-Free Strawberry Ice Cream

Marla Hingley
Roasting the strawberries removes much of the moisture content, concentrating its natural sugars, resulting in a sweet strawberry flavor and aroma.
4 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 8

Ingredients
  

  • 2 400ml cans full fat coconut milk, drain away liquid (keeping only thick coconut milk)
  • 2 cups fresh strawberries rinsed, hulled and patted dry
  • 1/4 cup agave nectar

Instructions
 

  • Roast strawberries: Line a baking pan with parchment paper (making sure it extends up the sides – you don’t want any strawberry juice to leak out and burn onto the pan). Add strawberries to pan on a even layer, and bake on the center rack at 350°F for 20 minutes.
  • Remove from oven and gently press down on each with a wooden spoon to release the juices. Continue baking for another 10 minutes. Pour strawberries and its juices into a clean bowl, and allow to cool completely.
  • Combine all ingredients into a blender, and blend until smooth.
  • Pour into a loaf pan lined with plastic wrap. Smooth top, then press plastic wrap onto surface of ice cream. Chill until frozen, about 4 hours.

Notes

Use 'premium' coconut milk if you can find it. They contain barely any liquid - just thick creamy coconut milk.
Tried this recipe?Let us know how it was!
See also  Double Chocolate Tart

 

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8 Comments

  1. 4 stars
    My friend Joy is celiac; and allergic o agave, any suggestions on a substitute?

  2. 4 stars
    Tried this with peaches added cinnamon and lemon zest. And dried gf pie crust. For peach cobbler ice cream. Yum.
    Chefbee.

  3. You can replace the agave with honey, or regular sugar if you like. Just adjust it to taste.

  4. Yes, you can replace the coconut milk with whatever milk or milk alternative you like.

  5. Made this for Easter desert. Mine came out more like a strawberry ice. Definitely not smooth. Followed directions exactly as written. Should I be doing something els to make it creamy?

  6. Water is what makes frozen things ice-crystally (I know that’s not a word, but it describes it perfectly :). My only thought is that the coconut milk you used had a lot of liquid in it. Try finding ‘premium’ quality, these don’t have any liquid inside. These usually come in smaller size cans. Give it a try again, it really is a delicious dairy free treat.

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