Vegan Strawberry Almond Butter Ice Cream
Description
This creamy, dairy-free, and naturally sweetened ice cream is made with frozen strawberries, almond butter, and plant-based milk. It’s a healthier alternative to traditional ice cream while still being rich, smooth, and deliciously refreshing. Perfect for summer treats or any time you crave a guilt-free dessert!
Ingredients
- 2 cups frozen strawberries
- ½ cup almond butter (unsweetened)
- 1 cup coconut milk (full-fat for creaminess)
- 3 tablespoons maple syrup (adjust based on sweetness preference)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (enhances the strawberry flavor)
- 1 pinch salt (balances flavors)
Optional Add-ins:
- ¼ cup mini dairy-free chocolate chips
- ¼ cup crushed almonds for extra crunch
Instructions
- Blend the Base:
- In a high-speed blender or food processor, combine the frozen strawberries, almond butter, coconut milk, maple syrup, vanilla extract, lemon juice, and salt.
- Blend until smooth and creamy. You may need to scrape down the sides occasionally.
- Taste & Adjust:
- Check the sweetness and adjust if needed by adding more maple syrup.
- Freeze the Mixture:
- Transfer the blended mixture into an airtight container.
- If you want mix-ins, stir in the chocolate chips or crushed almonds at this stage.
- Freeze for Firmness:
- Place the container in the freezer for 2-4 hours until it reaches a scoopable consistency.
- Serve & Enjoy:
- Let it sit at room temperature for 5-10 minutes before scooping.
- Serve in bowls or cones and enjoy!
Notes & Tips
✅ For Softer Ice Cream: If you prefer a softer, instant-serve version, enjoy it right after blending as a soft-serve ice cream.
✅ Storage: Store in the freezer for up to 2 weeks in an airtight container.
✅ Blender Tips: If blending is difficult, let the frozen strawberries sit at room temperature for 5 minutes before blending.
✅ Nut-Free Alternative: Swap almond butter for sunflower seed butter or cashew butter for a different twist.
✅ Extra Creaminess: If you like it ultra-creamy, add ½ a frozen banana or ½ an avocado for extra richness.
Servings & Nutritional Info
Servings: 4
Per Serving (Approximate):
- Calories: 210
- Protein: 5g
- Carbs: 24g
- Fats: 12g
- Fiber: 4g
- Sugar: 16g
Health Benefits
🥜 Almond Butter – Rich in healthy fats, vitamin E, and protein, supports heart health and skin glow.
🍓 Strawberries – Packed with antioxidants, vitamin C, and fiber, good for immune function and digestion.
🥥 Coconut Milk – Provides healthy MCT fats, which are great for energy and metabolism.
🍁 Maple Syrup – A natural sweetener with minerals like manganese and zinc.
Q&A
❓ Can I use fresh strawberries instead of frozen?
✔️ Yes, but you’ll need to freeze the mixture longer to achieve a firmer consistency.
❓ What’s the best alternative to coconut milk?
✔️ Use oat milk, cashew milk, or almond milk for a lighter version. However, full-fat coconut milk gives the creamiest texture.
❓ Can I make this without a blender?
✔️ Yes! Mash the strawberries with a fork and mix well with the other ingredients, then freeze. It won’t be as smooth but will still taste delicious!
❓ Is this recipe keto-friendly?
✔️ It’s low-carb but not fully keto due to the strawberries and maple syrup. For a keto version, use monk fruit sweetener instead of maple syrup.
This Vegan Strawberry Almond Butter Ice Cream is delicious, creamy, and easy to make! Let me know if you’d like variations or more dessert ideas. 🍓🍦💖