Vegan Strawberry Coconut Ice Cream

Total time5 hr 25 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

1 lb fresh strawberries, hulled and halved
5 tbsp honey
Full Circle Organic 100% Pure Maple Syrup Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
See all
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp fresh lemon juice
2 cans (13.5 oz each) full-fat coconut milk
½ tsp vanilla powder
¼ tsp fine sea salt

Instructions

1
Combine the strawberries, 3 tbsp honey, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices and the mixture is bubbling and slightly thickened, about 8–10 minutes.
2
Transfer the strawberry mixture to a blender. Add the coconut milk, remaining 2 tbsp honey, vanilla powder, and sea salt. Blend on high until completely smooth, about 30 seconds.

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