Vegan coconut milk ice cream is infused with fresh picked ripe strawberries and gets it’s intense strawberry flavor by using homemade strawberry jam as the sweetener!!!
- Blend coconut milk, guar gum, 1/2 cup strawberry jam, vanilla bean seeds and strawberry liqueur or vodka (if using) until silky smooth, about 30-60 seconds on high speed. Pour ice cream base into bowl, cover and chill in refrigerator for 1 hour.
- Ice cream maker method: Pour base into the bowl of ice cream maker. Follow manufacturer’s instructions and recommended time for churning. Towards the end of churning time add minced strawberries with machine running to incorporate them evenly into the ice cream. With the machine still running drizzle in remaining 1/4 cup strawberry jam to create the ripple effect. Remove bowl from ice cream maker, cover and freeze until solid, 1-2 hours.
- No churn method: After ice cream based has chilled (it should be the consistency of pudding) fold in the minced strawberries using a rubber spatula. Spread into a standard loaf pan. Dollop remaining 1/4 cup of strawberry jam over the top of ice cream and use a butter knife to swirl it into the base and create marbled/ripple effect. Place a piece of parchment paper over ice cream. Freeze until solid 1-2 hours before scooping.
- When ready to serve, remove ice cream from freezer and let sit for 10 minutes at room temp. Dip ice cream scoop into warm water first to help scoop hard ice cream. Serve in cones or in bowls with your favorite toppings. Return remaining ice cream to freezer, covered, and store for up to 6 months.
Guar gum is an all natural flavorless thickener and stabilizer derived from guar beans used in food products. You’ll often find it as an ingredient in diary and non-dairy ice cream and canned coconut milk. It is available at most large grocery stores with a health food or gluten free isle. It helps to keep the ice cream from forming ice crystals. The addition of vodka or strawberry infused liqueur will also help to keep ice crystals from forming.