Vegan Recipe: Fresh Strawberry Ice Cream

Vegan Strawberry Ice Cream

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach

Strawberries are at their finest in summer, so of course it’s time to add them to ice cream! This simple classic-turned-vegan recipe offers plenty of flexibility. Just use any nondairy milk and sweetener you like; add more berries later on in the process if you like more texture. You pretty much can’t go wrong.

1 1/2 cups soy milk, plain, unsweetened
3/4 cup fresh or frozen strawberries, pureed
1/2 cup, plus 1 tablespoon, maple syrup
3/4 teaspoon pure vanilla extract

– Whisk nondairy milk, strawberries, maple syrup, and vanilla together in a large bowl until combined well.
– Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved.
– Enjoy immediately, or harden further in freezer for an hour or more.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and is featured in THE VEGAN FRIENDS COOKBOOK, a collaborative collection of recipes by vegan chefs around the world. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.

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