Vegan Strawberry Ice Cream ~ 純素士多啤梨雪糕(無蛋,無奶)

Vegan Strawberry Ice Cream ~ 純素士多啤梨雪糕(無蛋,無奶)

Time for the ice-cream, everyone! I wish I’m not the last one to make ice-cream for this season.

The weather here is not as hot as the Asia area, I mean they have more than 33°C usually. Luckily, we have 22 to 24°C sometimes during the daytime, and 15 to 18°C at night, lovely weather, and temperature.

Think back, I made frozen yoghurt last year, that’s so yummy as this ice cream, that one is called: Strawberry Frozen yogurt, Maybe I’ll after something else except the strawberry next year for a variety. But, I only make something in season and cheap anyway to fit my tight budget.

Vegan Strawberry Ice Cream


  • 3/4 cup Strawberry Puree
  • 1 1/2 cup Coconut milk
  • 1 tbsp Arrowroot or tapioca starch
  • 1/2 tsp Vanilla extract
  • 2 tbsp Maple syrup
  • Pinch of salt


  1. Whisk together with 1/2 cup of coconut milk and the arrowroot.
  2. Cook the remaining 1 cup of coconut milk over the stove, let it heat until the small bubbles appear, add the maple syrup, vanilla extract and a pinch of salt.
  3. Using a hand whisk to add the arrowroot mixture, let it cook until thicken, like custard.
  4. Allow it to cool down, and chill overnight, use the ice-cream maker to churn until smooth, it take about 20 minutes.
  5. Or freeze in the freezer for 4 hours, it will start to crystallize, use a hand whisk or electrical whisk to break down the crystal until the ice cream smooth, re-freeze it until harder. Then serve.

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