Servings: 6 people
Calories: 250kcal
Cost: $10
Equipment
- Blender
- Small saucepan
- Ice cream maker or a large mixing bowl for no-churn method
- Freezer-safe container
- Spatula
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup unsweetened almond milk
- ½ cup maple syrup or coconut sugar
- 1 bean vanilla bean or 1 tbsp pure vanilla extract
- ¼ tsp salt
- 1½ cups fresh strawberries, hulled and chopped
- ¼ cup maple syrup or coconut sugar
- 1 tbsp lemon juice
Instructions
- Blend the coconut milk, almond milk, maple syrup, and salt in a blender until smooth and creamy.
- In a saucepan, combine strawberries, maple syrup, and lemon juice. Simmer over medium heat for 5-7 minutes until thickened.
- Pour the chilled ice cream base into the ice cream maker and churn according to manufacturer instructions for 20-25 minutes. Gently fold in the strawberry swirl.
- Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours before serving.
Notes
Use ripe strawberries for the best flavor. Adjust the sweetness according to your preference. If you don’t own an ice cream maker, try the no-churn method mentioned in the recipe. For storage, use an airtight container and press parchment paper onto the surface to minimize ice crystals. Enjoy within 1-2 weeks for optimal freshness!
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 10g | Sodium: 40mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin C: 25mg | Calcium: 4mg | Iron: 2mg
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