Nothing screams summer like fresh strawberries and ice cream. So how about combining the two for the ultimate summer treat? This vegan strawberry ice cream recipe uses coconut milk for a silky, creamy texture. Don’t scrimp here: canned full-fat coconut milk is a must for this recipe to turn out right.
Fresh strawberries are loaded with healthy antioxidants that are great for heart health. Additionally, they are rich in micronutrients, such as minerals, vitamin C, and folate, and non-nutrient elements, such as phenolic compounds, that are essential for human health. These super fruits are anti-inflammatory, anti-cancer, and are a great source of fiber as well.
Note that strawberries are listed as #1 on the Environmental Working Group’s Dirty Dozen list for pesticide contamination. Be sure to always splurge for organic strawberries. Their porous skin absorbs pesticides and other chemicals, so no amount of rinsing and washing will remove all pesticides from your berries.
Coconut milk is high in LDL (healthy) cholesterol and may help decrease overall cholesterol levels as well as the risk of heart disease. It also contains a lipid called lauric acid, which many can support the immune system. Coconuts also contain medium-chain triglycerides (MCTs), which improve metabolism and increase weight loss.
2 (15-ounce) cans full-fat coconut milk
3/4 cup agave nectar
1/4 teaspoon salt
2 tablespoons cornstarch
1 vanilla bean, split
2 cups fresh organic strawberries, hulled and quartered