Nice cream is the easy way to make a beloved dessert dairy-free. But what would be even nicer is if you didn’t need a bunch of bananas to make a batch. This homemade vegan strawberry ice cream uses coconut for that thick, velvety base. For good measure, this recipe adds a scoop of plant-based vanilla protein. For something so sweet, it’s quite the body-friendly treat.
Prep Time 10 minutes
Freeze 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 451 kcal
Ingredients
- 1-1/2 cups coconut cream
- 1/2 cup maple syrup
- 3 cups freeze-dried strawberries
- 1 scoop vanilla protein powder plant-based
- 1 tsp. vanilla extract
- 4 cups ice
Instructions
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Place coconut cream, maple syrup and strawberries in a food processor. Blend about 5 minutes, or until completely smooth. Stop to scrape the bowl a few times during blending.
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Add ice, about 1 cup at a time. Blend until thick and smooth.
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Pour in protein powder and vanilla. Blend again until well mixed.
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Scoop mixture into a large rectangular glass dish and place in freezer for at least 4 hours.
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When ready to eat, let ice cream sit at room temperature 20-30 minutes, or until softened.
Recipe Notes
- For a lower carb and sugar-free option, replace maple syrup with 2/3 cup zero-calorie granulated sweetener and increase coconut milk to 2 cups.
- Shop these ingredients and more at Vitacost.com.
Nutrition Facts
Amount Per Serving (1 g)
Calories 451
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 5g25%
Sodium 10mg0%
Potassium 1278mg37%
Carbohydrates 94g31%
Fiber 10g40%
Sugar 72g80%
Protein 1g2%
Vitamin C 1085mg1315%
Calcium 47mg5%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.