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No-Churn Strawberry Ice Cream

No-Churn Strawberry Ice Cream | Well and Full | #vegan #recipe

Hello from Connecticut, everyone! I’ve just gotten back from a few days vacation in Colorado, and I’m seriously missing the mile-high vibes. Denver was the coolest (much cooler than my capital city, by the way), and the surrounding areas we visited were absolutely stunning. I’m going to write a post about ColoRADo (see what I did there) in a little while, but first I just HAVE to share this ice cream recipe with all of you!

No-Churn Strawberry Ice Cream | Well and Full | #vegan #recipeNo-Churn Strawberry Ice Cream | Well and Full | #vegan #recipeNo-Churn Strawberry Ice Cream | Well and Full | #vegan #recipeNo-Churn Strawberry Ice Cream | Well and Full | #vegan #recipe

Lately, I’ve been seeing all of these amazing ice cream recipes online (like this one and this one). But they all seemed to require one of the following things:

1// Ingredients I don’t have

2// An ice cream maker, which I don’t have

3// Time to stir the ice cream at various intervals, which I don’t have

I was having quite a conundrum. As much as I would love to have a ton of medjool dates on hand / an ice cream maker / TIME to make ice cream, I have to be realistic about my summer-dessert-endeavors. So I started thinking of ways I could make ice cream in the most minimalistic way.

No-Churn Strawberry Ice Cream | Well and Full | #vegan #recipeNo-Churn Strawberry Ice Cream | Well and Full | #vegan #recipeNo-Churn Strawberry Ice Cream | Well and Full | #vegan #recipe

The problem, however, with making ice cream without an ice cream maker is the whole freezing part. An ice cream maker works by continually churning the ice cream in a frozen environment, which prevents the mixture from solidifying into a rock, and instead gives ice cream its signature creamy texture. So if you want to make ice cream without a machine, it naturally stands to reason that you have to find a way to get the mixture to be continually moving around, or create a blend that doesn’t freeze through all the way. That’s where dates are helpful – they’re already solid, so when you mix them with any sort of liquid, the dates act as a sort of “buffer” that keeps the mixture from freezing into a huge ice cube.

But now we get to the time / ingredient problem. As much as I would like to make a creamy ice cream, I don’t have the time to take the mixture out and stir it every 4 hours. On the other hand, I try to avoid medjool dates as much as possible because they’re not available everywhere, and are so darn expensive!! For me at least, they’re more of a luxury than something I can regularly use in my cooking.

No-Churn Strawberry Ice Cream | Well and Full | #vegan #recipeNo-Churn Strawberry Ice Cream | Well and Full | #vegan #recipe

So how do you make inexpensive, non-time-consuming, but SCRUMPTIOUS ice cream? After much experimentation, I think I’ve found a great recipe that makes deliciously creamy ice cream! The secret is in the strawberries – by freezing them beforehand, you’re kind of imitating the churning process by freezing the ingredients in stages (as opposed to all at once). Because the strawberries are blended with the other ingredients once they’re already frozen,  the strawberry ice crystals give the mixture more body (instead of creating a giant strawberry ice cube).

As always, this recipe was taste tested on my non-vegan boyfriend/friends, and they absolutely loved it. To be honest, I was nervous showing this ice cream to them because it doesn’t taste exactly like traditional, dairy ice cream – it’s infinitely more natural and (in my opinion) much more refreshing than its milky counterparts. But I will leave the critiques up to you! I hope you love this ice cream as much as we did :)

No-Churn Strawberry Ice Cream | Well and Full | #vegan #recipeNo-Churn Strawberry Ice Cream | Well and Full | #vegan #recipe

5.0 from 1 reviews
No-Churn 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.
Ingredients
  • The Milkfat From 2 Cans of Full-Fat Coconut Milk
  • 3 Cups Frozen Chopped Strawberries
  • ⅓ Cup Maple Syrup
  • ¼ Tsp Vanilla Extract
Instructions
  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!

No-Churn Strawberry Ice Cream | Well and Full | #vegan #recipe

Song of the Day:

Dance For You – Dirty Projectors

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37 Comments

  • Reply
    Grace @ FoodFitnessFreshAir
    June 24, 2015 at 10:12 am

    The color in this – OMG. So vibrant! We’ve been experimenting with a lot of frozen yogurt recently. I’ve been wanting to do some vegan versions with bananas, and am loving the sound of this coconut one!

    • Reply
      WellAndFull
      June 24, 2015 at 3:40 pm

      Ooh I bet an ice cream with bananas would be fantastic! Let me know how it turns out :)

  • Reply
    Kennedy Cole@KCole's Creative Corner
    June 24, 2015 at 7:48 pm

    I LOVE that coconut milk in here. This looks so decadent and delicious. AND I absolutely appreciate and love you valiant effort to make this healthful. AMAZING photographs for an amazing recipe! Thanks for sharing!

    I recently made a southern cooking and baking blog.
    Here’s where it’s at: http://kcolescreativecorner.com
    I would greatly appreciate it if you would check it out.
    Thanks, well and full! :)

    • Reply
      WellAndFull
      June 24, 2015 at 8:03 pm

      Thank you! :) And I’d love to take a look

  • Reply
    Thalia @ butter and brioche
    June 24, 2015 at 11:35 pm

    LOVE. This ice cream looks so delicious and it’s even better that its a no churn recipe. Gorgeous shots too – pinned!

    • Reply
      WellAndFull
      June 25, 2015 at 11:17 am

      Thanks Thalia! :)

  • Reply
    Jessie Snyder | Faring Well
    June 25, 2015 at 9:05 am

    I hope you got my email okay on ideas of stuff to do here in Denver! Glad you had such an awesome time! And this color. I want to eat it now, please. <3

    • Reply
      WellAndFull
      June 25, 2015 at 11:15 am

      I did!! We ended up going to Lookout Mountain in Golden and it was AMAZING. Ryan and I both thought Denver was so awesome. I especially loved the Denver B Cycle… it’s so easy and convenient but it’s great for the environment too :)

  • Reply
    Adina
    June 25, 2015 at 11:15 am

    Hi Sarah,

    Thank you for this recipe. I would love to make my own ice but I don’t want to buy an ice cream maker, so I just make popsicles sometimes. I will definitely try this, I have tried frozen bananas before (they were great!) but never went further than that. And to make this with coconut milk instead of cream seems great. I think my kids will love this.

    • Reply
      WellAndFull
      June 25, 2015 at 12:09 pm

      Thanks great, Adina! I hope your kids do like it :) And I’m in the same camp about the ice cream maker… I’d love to have one, but it’s kind of one of those single-use kitchen items that I don’t have the money for. But I think this ice cream makes up for the lack of ice cream maker :)

  • Reply
    Amanda - Create N Plate
    June 26, 2015 at 3:37 pm

    This looks absolutely beautiful, oh my gosh. I am in love! Thanks for sharing :)

    • Reply
      WellAndFull
      June 26, 2015 at 5:39 pm

      Thanks Amanda :)

  • Reply
    Rachel @ athleticavocado
    June 26, 2015 at 4:33 pm

    my ice cream maker broke so it’s nice to know that you can make ice cream without ones! Strawberry ice cream is such a classic :)

    • Reply
      WellAndFull
      June 26, 2015 at 5:39 pm

      Who needs an ice cream maker anyways? ;)

  • Reply
    Caitlin @ teaspoon
    June 29, 2015 at 6:15 am

    No ice cream maker required AND no processed sugar AND vegan?! I’m totally in! Can’t wait to try this.

    • Reply
      WellAndFull
      June 29, 2015 at 10:50 am

      :) #NoIceCreamMakerClub

  • Reply
    Kimberly/TheLittlePlantation
    June 29, 2015 at 2:43 pm

    I love this. So fun and vibrant :)

    • Reply
      WellAndFull
      June 29, 2015 at 3:59 pm

      Thanks Kimberly! :)

  • Reply
    Sarah
    June 30, 2015 at 4:37 am

    I am 100% trying this recipe tonight to have for tomorrow! I love that it’s no churn too – every time I make a self stirring ice cream I end up losing patience and start eating the half frozen bits of ice cream because i c e c r e a m ! Ps, love your song of the day – that is such a fun idea

    • Reply
      WellAndFull
      June 30, 2015 at 7:54 am

      Haha I’m the same way about stirring ice cream! I’m like, “Well I’m stirring it… so why not eat it?” ;) And thank you – hope you like the songs! :)

  • Reply
    Jules
    July 1, 2015 at 4:15 pm

    This looks great – about how much does this make? Thanks

    • Reply
      WellAndFull
      July 1, 2015 at 7:56 pm

      Thanks Jules!! I’d say this makes about four regular servings (or one serving for one very zealous ice cream eater!! ;) )

  • Reply
    Martyna @ Wholesome Cook
    July 2, 2015 at 4:23 am

    Mmmm.. strawberries and cream! I love the colour. I often make mine with blueberries and blackberrries and a touch of mint. Lime goes well with strawberries too. PS And I do have an ice cream maker but this method is great for instant desserts.

    • Reply
      WellAndFull
      July 2, 2015 at 9:27 am

      Thanks Martyna! :) I love blackberries but they’re not in season here yet :(

  • Reply
    Emily
    July 22, 2015 at 7:10 am

    hi i plan on doing this for a school project although i need to know can you taste the coconut?

    • Reply
      WellAndFull
      July 22, 2015 at 7:47 am

      I found that the coconut taste was very minimal! The strawberries really shine through here :) The reason I’ve used coconut milk (well, technically the milkfat that rises to the top of the can when it’s refridgerated) is because it’s very creamy and gives this ice cream its body! :)

      • Reply
        Emily
        July 22, 2015 at 5:17 pm

        yep thank you :)

  • Reply
    Strawberry Banana Ice Cream {Raw, Vegan, GF} | Caras Kitchen
    July 22, 2015 at 9:38 am

    […] about standard ice cream. I adapted this recipe from one of my new favorite bloggers, Sarah from Well and Full, but added a banana to the mix, because bananas! Its a great recipe for no-churn ice cream if […]

  • Reply
    Alexa
    July 24, 2015 at 3:44 am

    Can i use part raspberries part strawberries? instead of all strawberrises?

    • Reply
      WellAndFull
      July 24, 2015 at 7:28 am

      I think so! Just make sure you are using the same volume! :)

  • Reply
    Sally
    July 25, 2015 at 5:24 pm

    Hi, sorry i’m new to all this, but i really would like to try your ice-cream recipe, with the can o coconut milk, what size is your can? how many ml?

    • Reply
      WellAndFull
      July 25, 2015 at 7:11 pm

      Hi Sally, no worries! Most standard cans of coconut milk are about 14 ounces, which is about 400 mL. Just make sure you get full-fat coconut milk, not lite! :)

  • Reply
    Kate
    July 31, 2015 at 11:16 pm

    Oh my goodness – so gorgeous! Those colors & those ingredients! just pure love :)

    • Reply
      WellAndFull
      August 1, 2015 at 11:13 am

      Aww thanks girl :)

  • Reply
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  • Reply
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