Vegan Coconut and Strawberry Ice Cream

We’re all very excited about Wimbledon this week at Free-From Heaven and have high hopes for Andy Murray! If you fancy getting into the spirit of things, instead of the more traditional strawberries and cream, how about some delicious vegan coconut and strawberry ice cream? Perfect while the weather’s still (vaguely) warm – and for eating while watching Andy playing on centre court!

ice-cream

 

 

By Emily of Emily Cooks Vegan.

It’s been such a lovely day today so I thought I’d have a go at making home-made vegan ice cream as a cool treat! I thought that coconut would go really well with strawberry – and if, like me, you don’t own a blender, then this recipe’s a good one, because the little chunks of juicy strawberry really added a lovely texture and taste. This recipe was really perfect for the nice weather we’ve been having, really creamy and light. I haven’t eaten ice cream in a long time, but this did taste so much better than any shop bought ice cream I’ve ever had – don’t be nervous about making home-made ice cream, it’s a lot easier than I thought it would be, and it’s suitable for any dietary requirement imaginable 🙂

This recipe is gluten-free, refined sugar-free, dairy-free and vegan.

Ingredients | Serves 4

  • 160ml of coconut cream
  • 200ml of coconut milk
  • 250g of strawberries
  • 2 tablespoons of agave syrup
  • Half a teaspoon of vanilla extract
  • Half a teaspoon of lemon juice

Method:

  1. Cut and gently crush the strawberries with a potato masher, making sure that it creates a purée but the texture’s not completely smooth, so that there are still a few juicy blobs of strawberry in the ice cream.
  2. Mix the other ingredients together well, then stir in the strawberry so that it turns a mild pinky colour.
  3. Transfer into a tub (2litre) and freeze for around 4 hours, stirring every half an hour or so until it turns creamy and smooth.

 

2015-03-06-11-55-53About the author: Emily is a London-based journalist and has been a vegetarian for nine years. For three years she has been experimenting with veganism – hence her blog Emily Cooks Vegan. Not quite all of the tasty recipes she features are vegan (the odd few use egg or milk) but all are delicious and easy to make. You can find emily on Facebook at EmilyCooksVegan and on Instagram at emilycooksvegan.

 

 

Check out more of our vegan, gluten-free and refined sugar-free recipes! For even more free-from recipesgrab a copy of the magazine

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