Is there anything better than ice cream in these summer temperatures? Since I have been lactose intolerant for a few years now, my ice cream consumption has suffered quite a bit for a while. After all, there wasn’t always this great and wide range of vegan ice creams. 

So, I started to make my own ice cream and even invested in an ice cream maker. With lactose-free milk and cream, I was able to make myself delicious ice cream again. But it is also possible to make vegan ice cream at home, for example with coconut milk (from a can) or almond milk. 

You can do it without an ice cream maker as well, by the way! You just need a little time and patience because you have to take out and stir your ice cream every now and then while it’s freezing. But psst! It also tastes great when it’s hard, and scraping it off can be a fun activity during Netflix night.

Also, ice cream made from fresh strawberries is so much better than the store-bought versions. That’s why, I am revealing my pretty straightforward recipe for strawberry ice cream today.

You’ll need: 

• 500g strawberries
• 2 packets of cream or 2 cans of coconut milk
• 5 tablespoons of lemon juice
• If you want it a little sweeter or if the strawberries aren’t that sweet, you can add a sugar of your choice.

Just blend it all together and pop it in the ice cream maker or straight into the freezer. And that’s it! Bon appétit!