3 cups frozen strawberries (about 24 strawberries or the amount in a 10-ounce package)
1 teaspoon vanilla extract or seeds of 1 vanilla bean
1/2 teaspoon beet juice powder (for a natural food coloring, optional)
Combine the dairy-free milk, coconut milk, dates or maple syrup, strawberries, vanilla extract or vanilla seeds, and beet juice powder in the base of a high-speed blender.
Process the ingredients for about 30 seconds, or until smooth.
Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer’s instructions.
Ideally, you would freeze the ice cream an additional 1-2 hours after it’s done in the ice cream maker so it gets really firm. Then, about 15 minutes before serving, take it out of the freezer so it is then scoopable.
*If you want to make make this recipe even richer, just leave out the soy or almond milk and increase the coconut milk to 2 cups.
Keywords: how to make vegan strawberry ice cream, dairy free ice cream, strawberry vanilla ice cream recipe