This 3-ingredient strawberry ice cream recipe yields thick, creamy ice cream that’s wildly refreshing. I love that you don’t even need an ice cream maker! Watch the video below to see how I make it in my kitchen!
In a high speed blender or food processor, add your chilled coconut milk, adding the layer of cream first, followed by the liquid. Add your frozen strawberries and maple syrup and blend until thick and creamy. Do not over blend, or it will become too icy when thawing.
If you choose to use xantham gum, add it halfway through blending and do not over blend.
Pour the strawberry ice cream mixture into the frozen loaf tin. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
Video
Notes
* Full-fat coconut milk from a can. TO STORE. Strawberry ice cream can be stored in a freezer-safe container in the freezer for up to 1 week. RE-FREEZING. Since there’s no dairy, I don’t recommend re-freezing the strawberry ice cream once it has been thawed. Re-freezing causes the mixture to ice up, and the next time you remove it to enjoy, it will be rock-hard solid.