Ingredients
Scale
- 12 ounces fresh ripe strawberries, hulled, 340 g
- 3/4 cup granulated sugar, 150 g
- 2 cups full-fat coconut cream, 480 ml
- 1 cup unsweetened oat milk, 240 ml
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend the strawberries and sugar until mostly smooth. Let stand for 10 minutes.
- Add the coconut cream, oat milk, vanilla, and salt. Blend briefly until combined.
- Pour the mixture into an ice cream maker.
- Churn according to the machine instructions, usually 20–30 minutes, until thick and creamy.
- Transfer to a freezer-safe container.
- Freeze for at least 2 hours or until firm enough to scoop.
Notes
Use ripe, sweet strawberries for the strongest natural flavor. Thawed frozen strawberries can also work. Do not over-blend after adding the coconut cream. Chill the mixture before churning if your ice cream maker requires a very cold base. For strawberry pieces, fold in 1/2 cup finely diced strawberries near the end of churning. A teaspoon of lemon juice can be added for a brighter strawberry flavor. Food coloring is unnecessary but can be added for a deeper pink color. Let very firm ice cream sit at room temperature for several minutes before scooping. Estimated nutrition per serving: 205 kcal; 17 g carbs; 2 g protein; 15 g fat; 15 g sugar.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 205