The best Vegan No churn Strawberries and cream ice cream
I made a no churn Strawberries and Cream ice cream that is 100% vegan and uses only 5 ingredients. Its one of the best desserts I’ve eaten all summer!
There are so many ways to make ice cream at home and no churn is by far one of the easiest and most satisfying methods.
I personally don’t have space for a whole lot of gadgets so knowing I can whip this up using my trusty hand mixer is a plus.
How to make Vegan No Churn Strawberries and Cream ice cream
The ingredients are simple:
- Coconut milk
- Condensed coconut milk (see how i made it in my previous post)
- Fresh strawberries (you can use frozen)
- Sugar
- Vanilla essence
For the Ice cream:
- Spoon out the chilled coconut pulp leaving the liquid. Place in a bowl.
- Using a mixer of choice or whisk, beat the coconut milk until stiff peaks form.
- Add your condensed coconut milk and vanilla essence folding them in with a spatula.
For the Strawberry puree:
- In a small pot, combine fresh strawberries, sugar and a little water.
- Bring to a boil then turn down and simmer until the strawberries have become soft.
- Strain the strawberry pulp and blend. Let cool.
How to Assemble:
Start with your cream layer, adding the puree on top. Alternate and finish with the strawberry puree. Then you can marble it (or not), and add in any other fun treats like chocolate chips or cheesecake crumble.
How long can you store no churn ice cream
I’m pretty sure it won’t last that long but you can store this in a sealed container for up to a month. Probably more.
My tips and tricks for no churn vegan ice cream
- Make your puree the night before – this ensures its cool and set for the ice cream.
- Chill your coconut milk – to ensure you have the best whipped coconut cream, store it in the fridge at least a day before.
- Use Quality Coconut milk – I used Natco Extra rich Coconut Cream which was super thick like whipping cream.
- Be patient – The coconut creme will thicken just be patient. It took me 5-7 minutes just continuously mixing.
- For the best soft serve – take it out of the freezer within 4 – 6 hours for best soft serve results.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
If you are looking for more no churn recipes why not try my
Butter pecan banana nice cream
No Churn Vegan Strawberries and Cream ice cream
AuthorsefordCategoryDairy Free, Desserts, ice cream, summer recipes, Vegan, VegetarianDifficultyBeginnerThis no churn Strawberries and Cream ice cream that is 100% vegan and made from only 5 ingredients.
1. Add Strawberry, Sugar and water to a small pot. Bring to a boil then turn down the heat to low and continue to cook until strawberries have softened.
2. Drain the liquid from the strawberry pulp. Blend the pulp and place in a container to cool before adding to ice cream.
1. To start, remove the chilled coconut pulp from the can, leaving the liquid. In a separate bowl whip the coconut creme until stiff peaks form. This may take 5 - 7 minutes.
2. Fold in condensed coconut milk and add in tsp of vanilla essence. Continue to fold until all of the ingredients have combined.
3. In your preferred container (I used a loaf pan) pour in the first layer of ice cream. Spoon in strawberry puree afterwards then add another layer of ice-cream. Repeat the first 2 steps finishing with the strawberry puree.
4. Take a knife ( I used a chopstick) and swirl the ice-cream and strawberries together creating a marble effect. Cover and place in freezer for a minimum of 6 hours to Overnight.
If you want your ice cream soft, I suggest taking it out around 4 - 6 Hours.
Ingredients
Directions
1. Add Strawberry, Sugar and water to a small pot. Bring to a boil then turn down the heat to low and continue to cook until strawberries have softened.
2. Drain the liquid from the strawberry pulp. Blend the pulp and place in a container to cool before adding to ice cream.
1. To start, remove the chilled coconut pulp from the can, leaving the liquid. In a separate bowl whip the coconut creme until stiff peaks form. This may take 5 - 7 minutes.
2. Fold in condensed coconut milk and add in tsp of vanilla essence. Continue to fold until all of the ingredients have combined.
3. In your preferred container (I used a loaf pan) pour in the first layer of ice cream. Spoon in strawberry puree afterwards then add another layer of ice-cream. Repeat the first 2 steps finishing with the strawberry puree.
4. Take a knife ( I used a chopstick) and swirl the ice-cream and strawberries together creating a marble effect. Cover and place in freezer for a minimum of 6 hours to Overnight.
If you want your ice cream soft, I suggest taking it out around 4 - 6 Hours.
