No-Churn 4-Ingredient Vegan Strawberry Ice Cream

No-churn vegan strawberry ice cream

No-churn vegan strawberry ice cream

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: Prep 12 hours (for freezing)

Servings: 4

Total Time: Prep 12 hours (for freezing)

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
  1. 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.
  2. 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.
  3. 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.
  4. In a food processor, combine frozen strawberries and coconut cream mixture until smooth and evenly combined.
  5. Pour ice cream into a bread pan (or similar vessel) and set in the freezer for 6 hours, but preferably overnight.
  6. Once ice cream has set, take out of the freezer 10 minutes before serving so it can defrost.
  7. Scoop and enjoy!

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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Sarah is a small-town girl, living in the big city, creating delicious, plant-based recipes using seasonal ingredients with her rescue dog, Ivy. The name ‘Well and Full‘, reflects Sarah’s belief that being in good health, and having enough food to eat is something that should never be taken for granted.

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