Jessica in the Kitchen - Vegan Strawberry Coconut Ice Cream

Recipe Corner...

with Jessica Hylton-Leckie

Thursday, August 16, 2018

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This Vegan Strawberry Coconut Ice Cream is deliciously creamy, no-churn and so easy to make! You only need four ingredients.


4 cups frozen strawberries

28 oz (two cans)/ 793 g cans coconut cream*

1 vanilla bean, split and seeded

1/2 cup maple syrup


Add the coconut cream to a food processor and whip until soft peaks form.

Add the rest of ingredients into a food processor and blend together until thick, creamy and combined. Fold in the whipped coconut cream and mix together until combined.

Ice Cream Machine

Place all ice-cream base into a freezer-safe container in the refrigerator for two hours to set up before freezing.

Freeze the ice-cream according to the manufacturer's instructions for your machine.

No Machine/No Churn

Place all ice-cream base into a freezer-safe container. Put in the freezer and allow to freeze for one hour. Ensure it is covered.

Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.

To eat: Serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice-cream scoop.

No-Bake Chocolate Avocado Pudding
This No-Bake Chocolate Avocado Pudding tastes just like your favourite childhood pudding! Thick and delectable, it takes only 10 minutes of prep!

1 small ripe avocado, pitted and peeled (mine was 6.5 ounces
unpeeled, 3.18 ounces peeled)
1/3 cup coconut cream
1/4 cup maple syrup or agave nectar
1 small banana, mashed
1/3 cup unsweetened cocoa/cacao powder
1 tablespoon cacao nibs (or chocolate chips) (optional)

Add the avocado and coconut cream to a food processor and pulse together until incorporated.
Add the maple syrup, banana and cocoa powder and blend until incorporated, about 15-30 seconds.
Add the cacao nibs if desired and blend again.
Scoop the pudding into one container or 3-4 mini containers. Cover the top with aran wrap, pressing on the pudding so that water doesn't condense in the pudding.
Place in your fridge for at least 3 hours to set.
Garnish with a mint leaf, coconut whipped cream and a sprinkling of cocoa powder.

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