Vegan Strawberry Jam Ice Cream Recipe (Dairy Free)
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!!!
Servings: 8 servings
Calories: 289kcal
Ingredients
Ice Cream
- 2 cans full fat coconut milk, 27 fl oz total 770g or 3.5 cups of homemade coconut milk
- 1/2 teaspoon guar gum
- 3/4 cup strawberry jam divided
- 1 cup minced strawberries
- 1 whole vanilla bean, seeds scraped from or 1/2 teaspoon ground vanilla or vanilla paste
- 1 tablespoon strawberry liqueur or vodka optional
Homemade Strawberry Jam
- 1360 g fresh strawberries stems and leaves removed, 2 quarts, 3 lbs, 8 cups
- 1200 g granulated sugar 6 cups
- 1 whole vanilla bean, seeds scraped from
- 3 tablespoons fresh lemon juice juice from 1 lemon
Instructions
Ice Cream
- 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. After ice cream base has chilled it should be the consistency of pudding.
- 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: Fold in the minced strawberries to the chilled ice cream base 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 an ice cream scoop into warm water first to help scoop the ice cream. Serve in cones or in bowls with your favorite toppings.
Homemade Strawberry Jam
- Puree whole strawberries in a high-speed blender until they are smooth. Don’t strain off the blended seeds because they will thicken the jam. Add strawberry puree, sugar, vanilla seeds, and lemon juice to a 4-6 quart sized pot. Bring to a boil, stirring frequently, then lower to medium heat and reduce until the jam sticks to the back of a spoon, about 30 minutes.
- Fill clean jars with the jam, seal and refrigerate for up to 2 weeks or fill freezer safe containers/bags and store for up to 6 months in the freezer. Or fill sterilized jars, seal and can them in a boiling water bath for 10 minutes in a covered pot. Then turn off heat, remove pot lid and let them sit in water for 5 minutes. Remove jars from water and let them cool to room temp. Check the seal and store away from heat and light for up to 1 year.
Notes
- Store ice cream in an airtight container in the freezer for up to 3 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.
Nutrition
Serving: 0.5cup | Calories: 289kcal | Carbohydrates: 26g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 264mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 3mg