Ginger – Strawberry Ice Cream

Vegan coconut ice cream with strawberries & ginger.




Creamy coconut ice cream with strawberries & fresh ginger, studded with candied ginger.

I love strawberries, they just scream summer. At this moment I have lots of strawberries growing in my garden. Time to use them in some homemade ice cream. As an little extra, the ice cream has a tropical flavour: coconut & ginger. The stem ginger just explodes in your mouth. This ice cream is a real summer treat!

We all scream for ice cream!

See extra tip below the recipe to prevent the ice cream from freezing solid.

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Ginger – Strawberry Ice Cream

vegan, gluten free, soy free, nut free




For the Ginger – Strawberry Ice Cream:

2 cups strawberries

½ + ¼ cup cane sugar

1 tbsp vodka of rum (optional)

1 tin full fat coconut milk

1 tin lite coconut milk

Seeds of 1 vanilla pod

3 tsp freshly grated ginger

6 balls stem ginger (jar), finely chopped



Toasted coconut flakes



The day before:

Place the bowl of the ice cream machine in the freezer.

For the Ginger – Strawberry Ice Cream:

Mix strawberries, ¼ cup of sugar and vodka/rum in a bowl and let macerate for 30 minutes.

Add 1 tin of coconut milk, ½ cup of sugar and seeds of 1 vanilla bean to a pot. Gently heat and let the sugar dissolve.

Place the ingredients (except the stem ginger) for the ice cream in a blender and blend until smooth and combined. Transfer the mixture to a bowl, stir in the stem ginger, cover and refrigerate until completely chilled.

Churn the ice cream according to manufacturer’s instructions. Scoop the ice cream into an airtight container. Smooth the top, cover and place in the freezer to set.

Serve the ice cream with fresh strawberries and toasted coconut flakes.


When the ice cream has the right consistency, scoop into balls and place into a container to prevent it from freezing solid.

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