Strawberry Ice Cream (Vegan)
This is a delicious, no-churn strawberry ice cream that is loaded with strawberry flavor. A tasty and simple treat that is ideal for summer.
You really cannot go wrong with strawberry ice cream. It is just so classic, and it screams summer. On those rare occasions when my parents would buy us ice cream at the mall, I always got strawberry. I later converted to lime sherbet, but that is a story for another day. This unbelievably creamy ice cream is flavored with strawberry coulis. That is just a fancy way of saying sweetened strawberry puree. It brings a beautiful strawberry flavor to the ice cream.
What you will need:
Strawberries!!! Your choice, fresh or frozen. The coulis is super easy and only requires 3 ingredients. If you choose to make homemade sweetened condensed milk, that requires 3 ingredients and 45 minutes to cook down. The coulis and the condensed milk can easily be made ahead of time which allows for an easier day when bringing the ice cream together.
- plant based heavy cream
- plant based sweetened condensed milk (see the recipe on my website)
- strawberry coulis (see the recipe on my website)
How to:
Let’s prepare the strawberry coulis and sweetened condensed milk, if you are making them from scratch. You can find recipes for both of them on my website.
Now that we have all of our components, let’s bring this ice cream together. To the bowl of a stand mixer add the plant based heavy cream. Whip it on high with a balloon whisk attachment until soft peaks are reached. Remove the bowl from the stand mixer and add the sweetened condensed milk to the whipped heavy cream. Fold it in until fully incorporated. Add the strawberry coulis to the bowl and fold it in until fully incorporated.
Pour the ice cream into a freezer safe container (preferably with a lid) and place it in the freezer. It will take 6 to 8 hours for the ice cream to reach a nice scoop able consistency. I leave mine in the freezer overnight.
This recipe makes a larger amount than some of my other ice cream recipes. I usually use a 6x6x2 glass dish with a lid but this was more than that container could handle. Something along the size of an 8×8 should be adequate.
So, let’s get started. Please make and enjoy!
Strawberry Ice Cream (Vegan)
Ingredients
- 1 1/2 cups plant based heavy cream (needs to be cold)
- 1 cup plant based sweetened condensed milk – store bought or homemade will work (see recipe on the website – one recipe will be needed)
- 1 1/2 cups strawberry coulis (see recipe on the website – one recipe will be needed)
Instructions
- To the bowl of a stand mixer add the plant based heavy cream. Blend on high speed with a balloon whisk attachment until soft peaks are achieved. Remove the bowl from the stand mixer and add the plant based sweetened condensed milk to the whipped heavy cream and fold it in until fully incorporated. Add the strawberry coulis to the heavy cream mixture and fold it in until fully incorporated.
- Add the ice cream to a freezer safe container (preferably one with a lid) and place the container in the freezer. The ice cream will take 6 to 8 hours to reach a nice scoop able consistency. I leave mine in the freezer over night.
