Vegan No Churn Strawberry Ice Cream

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Ice Cream. What says summer better? And on this summer solstice, I offer to you a delicious, dairy free ice cream made with delicious, fresh summer strawberries! It’s super easy and really refreshing!

What you need:

  • 1 can sweetened condensed coconut milk (7.5 oz)
  • 8 oz. tub of frozen, non-dairy topping – thawed in refrigerator
  • 1 Quart fresh strawberries, cleaned and hulled
  • ¼ cup water
  • 2 Tablespoons sugar

How to Do it:

Bring the water to a boil. Add the sugar and continue to boil until the sugar dissolves (about 3-5 minutes). Remove from the heat.

Completely empty the can of coconut milk into a blender,

scraping the sides to get it all. Add the strawberries and the sugar water. Blend until the strawberries are blended into the mixture.

Transfer to a large bowl. Gently fold in the frozen topping.

Place in a freezer container with a lid and freeze.

Because this has not milk fat and low sugar, it’s going to freeze harder than regular ice cream. Let it sit on the counter for 10 to 20 minutes before serving to soften it up.

At that point it tastes just like regular ice cream (or maybe better!)

© Copyright 2018 The Lazy Gastronome

 

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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This entry was posted in Fruits and Vegetables, ice cream, strawberry, Sweet Treats and tagged , , , . Bookmark the permalink.

2 Responses to Vegan No Churn Strawberry Ice Cream

  1. Teresa says:

    Strawberry ice cream is a favorite at our house, and now that I have no seriously limit my dairy intake, I’m definitely saving this recipe!
    Thank you for sharing at The Really Crafty Link Party. Pinned.

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