Strawberry & Mint Dairy-Free Ice Cream
This Strawberry & Mint Dairy-Free Ice Cream is a refreshing twist on a classic treat, blending vibrant flavors with a creamy, dreamy texture. In just 45 minutes, you can whip up this guilt-free delight that’s as smooth as it is satisfying.
Ingredients
- 1 recipe coconut condensed milk
- 2 cans full fat coconut milk 13.5 oz each
- 2 tsp vanilla extract optional
- 1-12 fresh or frozen defrosted strawberries pureed
- 1 tsp mint extract
Instructions
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
- Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.)
- With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
- Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened.
- Stir in vanilla extract if desired.
- Add in the strawberry puree and mint extract then whisk together until combined and even in color.
- Transfer to a lidded container and freeze for 4 hours or overnight. This will last in the freezer 6-8 weeks. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
- TO MAKE THE LABELS: Get the Ice Cream Label PDF Template.
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