Add pure maple syrup to taste—3 tablespoons for less sweet, 5 for sweeter ice cream. Blend until well mixed.
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!
Follow directions for making ice cream according to ice cream maker’s directions.
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.
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.
Storing Instructions: Store in an airtight, freezer-friendly ice cream container, such as this one. If serving after completely frozen, allow about 20-90 minutes to thaw—until creamy and scoopable.For Quick Thaw: heat in the microwave in 10-second increments until the edges are a bit melty and ice cream is easy to scoop.