Vegan Strawberry Chocolate Chunk Ice Cream | Woman in Real Life:The Art of the Everyday

Tuesday, July 9, 2013

Vegan Strawberry Chocolate Chunk Ice Cream


The first step in Operation "Use Up 10 Litres of Strawberries" was Breadmaker Strawberry Jam. Next up on my list was vegan strawberry ice cream. There are several tasty vegan ice creams at the supermarket, but they tend to be expensive. Fortunately, with the help of an affordable home ice cream maker, you can whip up a simple, inexpensive vegan ice cream in no time at all using canned coconut milk.

I always keep the bowl of the ice cream maker in my downstairs freezer so it will be ready if the urge to make ice cream hits. The ice cream is ready just as soon as the ice cream maker stops, however it will likely be a little soft at that point. You can freeze it for a bit to harden it. Be forewarned, though, once it's frozen overnight, it will be extra-hard and you'll have to leave it out for a bit to let it soften.

I decided to jazz up a simple vegan strawberry ice cream recipe by adding Enjoy Life chocolate chunks, a hint of almond flavouring and some extra strawberry slices. My family taste testers noted the presence of a "different" flavour at first bite, but they found it pleasant. Still, you can leave the almond extract out if you prefer. Of course, you can also use chocolate chips instead of chunks.

On Canada Day, I turned the Vegan Strawberry Chocolate Chunk Ice Cream into an ice cream sandwich using my favourite vegan chocolate chip cookie recipe.

What's your favourite recipe to make with strawberries?

Vegan Strawberry Chocolate Chunk Ice Cream

by Joann MacDonald
Keywords: vegan vegetarian strawberries ice-cream

  • 2 1/2 cups strawberries, cut in half
  • 1 14 oz can of coconut milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/4 cup chocolate chunks (or chocolate chips)
  • 1/4 cup strawberries, sliced

Combine strawberries, coconut milk, sugar, vanilla extract and almond extract in a blender and blend until smooth. Cover and refrigerate for at least 2 hours.

Process the mixture in an ice cream maker according to the manufacturer's instructions. When the mixture begins to thicken, pour the chocolate chunks and the additional strawberries through the lid opening.

Transfer mixture to a container and freeze to harden slightly.

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Linking up to: Pure Ella's Potluck Party and:

A Bowl Full of Lemons



  1. This looks and sounds delicious. I'm loving how good this is for the skin, too!

  2. It looks so pretty and summery not to mention yummy.

  3. Looks so good Jo! I didn't know that vegan ice cream was so easy to make! My daughter would love this recipe...she is crazy over anything coconuts! Angie xo

    1. It's surprisingly easy. :) I am getting used to coconut stuff now. I didn't take to it right away.

  4. ACK! I am so trying this asap!!! Looks & sounds delish!

    1. It's a good gluten-free treat for you! :)

  5. Hello! I'm stopping by from the Summer Potluck party at Pure Ella's. Love this- so simple and so dreamy looking :)

    1. Thanks for coming by! I love Ella's Potluck Parties. :)

  6. Beautiful Joanne ;) I don't know how I missed this - looks Amazing! ;)
    Thanks for sharing at the Potluck ~ glad to see you've 'met' Gabby ;)