Easy Vegan Strawberries & Cream Ice Cream (No Ice Cream Maker Required!)
Hey friends! Today I have a lovely little treat for you that once again capitalizes on the bounty of English strawberry season. Last one of the summer, I promise! (I do not promise.) It's easy peasy ice cream that I made without a machine! (Someone buy me a machine!)
Those of you in England may have seen that farmers are practically giving their summer berries away after all this sunny weather produced a surplus. I bought some punnets recently that were on supersale for being at kind-of-close-to-going-off-but-not-bad-yet-but-still-a-little-too-far-gone-to-just-eat-whole level so I threw them in the blender, and then the freezer, and voila! Breakfast! I mean ice cream!
Previous strawberry blogs: Strawberry Juice Muffins and Chocolate-Covered Strawberries
I mixed those berries with a can of full-fat coconut milk that, despite the warmth of my kitchen, was still mostly solid (that's the cream part! amazing!), some sugar, and some vanilla. AND THAT'S ALL, FOLKS! If you are lucky enough to own an ice cream maker, take this mixture and then churn it according to the robot overlord's directions. If you are like me and want a maker and dream of making your own fabulous ice creams every day (yes every day) but not enough to actually buy one, then I will explain below how to freeze the mixture in a little loaf pan and casually take several strolls to the kitchen to mix it so it doesn't get toooo crystallized. (I'll be honest; it'll still be a little ice crystal-y doing this by hand, but not too bad.)
VEGAN STRAWBERRIES & CREAM ICE CREAM
400g strawberries (one Tesco punnet, please!) (does not have to be exact), washed and stems removed
1 can full fat coconut milk
1/3 cup white sugar
2 teaspoons vanilla
pinch sea salt
Blend everything in the blender until smooth.
Line a loaf pan with parchment paper.
Pour mixture into pan and freeze.
After an hour, check on the mixture and stir it to break up the ice. Keep doing that as your schedule permits, stirring it up good every few hours. NB, I have made this before by letting it freeze overnight, therefore not stirring, and though it was icy, it meltythawed to perfection.
Eat when it's at the consistency you like, or if it goes to full frozen, just let it thaw on the counter for 45 minutes or so and it will be amazing. This is not an exact science.
Let me know in the comments if you give this a try!