Strawberry Coconut Ice Cream

Aka, vegan strawberry ice cream.

Thanks Gemini.

Note: I’m currently on vacation for two weeks. I made this ice cream back in April, shortly after making the Strawberry Buttermilk ice cream. I wanted an ice cream with a stronger strawberry flavor than what resulted from the initial batch I made. And I was also feeling like I hadn’t done a vegan ice cream in awhile. Both of those things led me to try this recipe.

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This week’s recipe is another one from Salt & Straw: Strawberry Coconut Soft Serve. It’s a pretty simple list of five ingredients:

Like Jeni’s strawberry buttermilk, you start by roasting, pureeing, and then straining the strawberries to make a sauce.

Clockswise from the top left.

With the sauce made, you add sugar and xanthan gum to a pot and whisk. Then you add water and corn syrup and heat until the sugar dissolves.

The last step is to add the coconut cream and strawberry puree:

And with that, you have the base. I let it sit in the fridge for a few hours before churning.

Here it is churning away:

And here are the final results:

The consensus in our household is that this was very good. Great strawberry flavor, and the coconut cream provided an interesting contrast. I shared some with a friend whose daughter can’t eat dairy and they agreed it was tasty. Here’s what my friend had to say:

It’s so good! I like how it has a sherbert-like consistency, with prominent strawberry and coconut cream flavors, and not overly sweet.

There you have it folks: an easy vegan strawberry ice cream!

Hope your June is off to a good start! See you next week!