Strawberry Vanilla Bean Ice Cream with Coconut Milk & Almond Milk 🍓🥥🍦
Enjoy a dairy-free, creamy, and refreshing twist on classic Strawberry Vanilla Bean Ice Cream! This version uses coconut milk and almond milk for a luscious, plant-based treat packed with real strawberries and fragrant vanilla bean.
Ingredients:
For the Ice Cream Base:
1 can (13.5 oz) full-fat coconut milk
1 cup unsweetened almond milk
¾ cup maple syrup or coconut sugar
1 vanilla bean (or 1 tbsp pure vanilla extract)
½ tsp salt
For the Strawberry Swirl:
1 ½ cups fresh strawberries, hulled and chopped
¼ cup maple syrup or coconut sugar
1 tbsp lemon juice
Instructions:
1️⃣ Make the Ice Cream Base:
In a blender, combine coconut milk, almond milk, maple syrup, and salt.
Split the vanilla bean, scrape out the seeds, and stir them into the mixture (or add vanilla extract).
2️⃣ Prepare the Strawberry Swirl:
In a small saucepan, combine strawberries, maple syrup, and lemon juice.
Simmer over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Let cool.
3️⃣ Churn & Assemble:
Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
Once the ice cream reaches a soft-serve consistency, swirl in the strawberry mixture gently.
4️⃣ Freeze & Serve:
Transfer to a freezer-safe container, cover, and freeze for at least 4 hours.
Scoop and enjoy this creamy, dairy-free delight!
🍦 Tip: No ice cream maker? Use the no-churn method by blending everything, pouring into a container, and freezing for 6+ hours, stirring every hour for a smoother texture.