Vegan No Churn Strawberry Ice Cream
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!
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