This vegan strawberry ice-cream is super delicious, and super easy! Using only five ingredients, simply use your ice-cream churner, and wait for it to freeze!
½ cup rice malt syrup, maple syrup or agave syrup
500 g frozen strawberries
400 ml coconut milk, chilled, shaken well
400 g dairy-free coconut yoghurt
¼ cup finely chopped fresh strawberries, plus extra to garnish
- If you have an ice-cream maker that requires the container to be frozen, make sure it has been in the freezer overnight. Put syrup, strawberries and coconut milk in the bowl of a food processor and process until smooth. Add yoghurt and process until combined.
- Churn in ice-cream machine according to directions for 25 minutes or until a soft-serve consistency. Add strawberries while churning to combine.
- Transfer ice-cream to a suitable container, seal and freeze overnight. Serve garnished with extra fresh strawberries.