1. The day before, freeze the freezer bowl according to your ice cream maker’s instructions.
2. Day of, add coconut milk, coconut cream, raw cashew butter, strawberries, vanilla and almond extract to a food processor. Blend until smooth and well mixed. Scrape down the sides of the processor as needed.
3. Add pure maple syrup to taste—3 tablespoons for less sweet, 5 for sweeter ice cream. Blend until well mixed.
4. If using a large ice cream maker, pour mixture into ice cream maker. If using a standard ice cream maker, remove ½ cup of mixture, to avoid overflow. You can freeze the extras in a popsicle maker for easy strawberry popsicles!
5. Follow directions for making ice cream according to ice cream maker’s directions.
6. Enjoy immediately if you like super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.
7. Strawberry vegan ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.

Looking for a low sugar, low carb alternative? Try my Strawberry Keto Ice Cream (Low Carb).

Vegan Ice Cream Recipes You’ll Love

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