Nice cream is the easy way to make a beloved dessert dairy-free. But what would be even nicer is if you didn’t need a bunch of bananas to make a batch. This homemade vegan strawberry ice cream uses coconut for that thick, velvety base. For good measure, this recipe adds a scoop of plant-based vanilla protein. For something so sweet, it’s quite the body-friendly treat.
Place coconut cream, maple syrup and strawberries in a food processor. Blend about 5 minutes, or until completely smooth. Stop to scrape the bowl a few times during blending.
Add ice, about 1 cup at a time. Blend until thick and smooth.
Pour in protein powder and vanilla. Blend again until well mixed.
Scoop mixture into a large rectangular glass dish and place in freezer for at least 4 hours.
When ready to eat, let ice cream sit at room temperature 20-30 minutes, or until softened.
- For a lower carb and sugar-free option, replace maple syrup with 2/3 cup zero-calorie granulated sweetener and increase coconut milk to 2 cups.
- Shop these ingredients and more at Vitacost.com.