No-Churn Vegan Strawberry Ice Cream Recipe
This vegan, no-churn strawberry ice cream has only four ingredients and is incredibly easy to make! No ice cream maker or continual stirring required.
Total Time: 12 hours
Servings: 4
Rating:
Total Time: 12 hours
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.5 0.5 cans full-fat coconut milk - you need the milk fat from the top
- 150 150 g frozen chopped strawberries
- 21.25 21.25 ml maple syrup
- 0.0625 0.0625 tsp vanilla extract
Method
Method
- Preparation: Chop your strawberries into halves or quarters, and freeze them for 6 hours or (preferably) overnight. In addition, leave the two cans of coconut milk in the fridge overnight.
- Once strawberries are completely frozen, you’re ready to make your ice cream! Start by scooping out the milkfat that has risen to the top of the cans of chilled coconut milk.
- Put milkfat in bowl and separate into smaller pieces using a spoon or fork. Combine just slightly (you don’t have to make whipped cream!), and mix in maple syrup and vanilla extract until evenly combined.
- In a food processor, combine frozen strawberries and coconut cream mixture until smooth and evenly combined.
- Pour ice cream into a bread pan (or similar vessel) and set in the freezer for 6 hours, but preferably overnight.
- Once ice cream has set, take out of the freezer 10 minutes before serving so it can defrost.
- Scoop and enjoy!
Fancy another scoop? Try making this Coconut & Pineapple Vegan Sorbet!
