Strawberry Ice Cream
Print

Strawberry Ice Cream

Recipe by Wrapped in Newspaper
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 800 ml (2 tins) coconut milk

  • 600 g strawberries, washed and destemmed

  • 3/4 cup agave syrup

  • 1 tsp vanilla extract

Directions

  • Pulse the coconut milk in a food processor until smooth.
  • Add the strawberries and blend until thoroughly combined.
  • Add the agave syrup and vanilla extract and process again.
  • Transfer to a tub or tin and freeze for 3 hours.
  • Stir every half-hour during the first 2 hours to achieve a smooth, creamy texture.

Help Animals in 2026: Renew Your PETA Membership!

Donate Now
Call to Action Image

Read More

Get PETA Updates

You can read our full privacy policy here. You can change the way we communicate with you at any time you wish, including to reduce the number of letters we send you or to opt out of all our communications. To do so please, contact us here. Current subscribers: you’ll continue to receive e-mails unless you explicitly opt out here.