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.
No-Churn Strawberry Ice Cream
By Sarah Aldrich (www.wellandfull.com)
Serves 4 | Prep 12 hours (for freezing) Cook none |
GF SF DF EF V MF
Ingredients:
- The Milkfat From 2 Cans of Full-Fat Coconut Milk
- 3 Cups Frozen Chopped Strawberries
- ⅓ Cup Maple Syrup
- ¼ Tsp Vanilla Extract
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!
About the author: 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.