2-Ingredient Vegan Strawberry Ice Cream (No Churn, Dairy-Free, No Added Sugar)
This dairy-free strawberry coconut milk ice cream is super easy, healthy, and flavorful!
Servings: 6
Ingredients
- 1 (1.3 pounds/21 ounce) bag frozen strawberries
- 1 (13.5 ounce) can full-fat coconut milk (at room temperature)
Instructions
- Add the strawberries and coconut milk to your food processor. Process on high until you've got a smooth mixture with no chunks, pausing to scrape down the sides (about 5 minutes total).
- Best if served immediately or within 2-3 hours of freezing.
Notes
- If you choose to freeze this ice cream overnight or longer than a few hours, it will freeze quite solid. Let it thaw at room temperature for at least 20 minutes.
- Recipe is easily halved (just make sure to mix the coconut milk up because the liquids separate from the solids before you halve it).
- This is the food processor I used to make this recipe.
Nutrition
Calories: 157kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 292mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 59mg | Calcium: 27mg | Iron: 3mg
