Easy Strawberry Ice Cream
This 3-ingredient strawberry ice cream recipe yields thick, creamy ice cream that’s wildly refreshing. I love that you don’t even need an ice cream maker!
Ingredients
- 2 cups Frozen Strawberries
- 14 oz Canned Coconut Milk refrigerated
- ½ cup Maple Syrup
- 1 tsp Xantham Gum optional
Instructions
- Place a loaf pan in the freezer.
- Blend chilled coconut milk, strawberries, and maple syrup until thick and creamy. Optionally add xantham gum halfway through.
- Pour the mixture into the frozen loaf tin. Lightly mix every 20-30 minutes for the first hour to prevent iciness.
- Thaw for 10-15 minutes before scooping. Lightly wet the scoop before serving.
Notes
Store in a freezer-safe container for up to 1 week. Avoid re-freezing after thawing.