For July 4th I decided to make a vegan and non-vegan ice cream. The non-vegan version was dark chocolate and it was delicious. The recipe is from Baked: New Frontiers in Baking.
The vegan version was strawberry chocolate chunk and I made it with a coconut milk base. I’m not a big fan of strawberry ice cream, but my husband is and he loved it.
Vegan Strawberry Chocolate Chunk Ice Cream
Adapted from Laura Friendly’s Strawberry Ice Cream recipe
- 1 pound strawberries
- 1/2 cup sugar
- Zest of one lemon
- 2 T lemon juice
- 2 cans of full fat coconut milk (you could use low fat but it won’t be as rich)
- 1T vanilla
- 2 T arrowroot
- Dark chocolate bar
Clean and hull the strawberries and cut them in half. Place them in a saucepan with the sugar, lemon zest, and lemon juice. Cook over medium heat until the strawberries break down, release their juices, and it thickens. It should take about 10-15 minutes. Allow the berries to cool slightly.
Once cooler, add the coconut milk, vanilla, and arrowroot to the pan. Use an immersion blender to blend until smooth. If you don’t have an immersion blender, pour into a regular blender. Strain the mixture into a bowl. Cover and place in the refrigerator until completely cool. I usually leave it in the fridge overnight.
Chop the chocolate bar into small chunks and set aside. Pour the coconut and strawberry mixture into your ice cream machine and freeze according to the manufacturer’s instructions. In the last few minutes of freezing, pour in the chocolate chunks. Move the mixture to a freezer safe container and freeze until hard.