Scoop of Joy: Vegan No Churn Strawberry Ice-cream Recipe

Scoop of Joy: Vegan No Churn Strawberry Ice-cream Recipe

“You cannot skip egg custard if you want to have a creamy, fluffy, and cloud-like ice cream!” Heard it often?

Forget the egg custard! This Vegan Strawberry Ice Cream is all you need for a creamy, fluffy, and cloud-like dessert. Craving a refreshing treat? Why keep craving while you can indulge in scoops of No Churn Strawberry Ice Cream?

If you love strawberries and protein, then this high-protein Easy Vegan Ice Cream recipe is the one for you—packed with more than 25 g of protein.

Don’t own an ice cream maker?

All you need is a high-speed blender and a good old bread tin. Secret to creamy blender ice cream!! Let’s get to the recipe.

Ingredients

  • 1 cup raw cashews soaked in water overnight, drained, and blended to puree
  • 2 cans of full fat coconut milk (two 13.4 ounce cans)
  • 1 cup of crushed strawberries
  • 3 scoops of Origin Nutrition Daily Vegan Protein—Strawberry Flavour
  • ⅔ cup fructose sugar or organic maple syrup
  • 1 tbsp of Vegan Emulsifier or Stabiliser (Prefrerably Meron ice cream stabilizer)
  • 1 Lime juiced
  • ½ teaspoon sea salt
  • Ice-cream cones

Step 1: Prepare the Blender, containers, Coconut Cream and pureed cashew 

Chill out! Freeze your blender, containers, bread tin, coconut cream, and cashew puree for at least 7 hours, ideally 24, for the creamiest ice cream ever.

Step 2: Making Ice-Cream Mixture in a Blender

  1. In a high-powered blender, combine pureed cashews, coconut milk, crushed strawberries, Origin Nutrition Daily Vegan Protein—Strawberry flavour, cane sugar, sea salt, and vegan emulsifiers such as Urban Platter soy lecithin powder. Blend until completely smooth, which may take 2-4 minutes on high speed.If needed, blend longer to ensure all the cashews are fully processed.

  1. Pour the mixture into a chilled container, and then stir it for about 7 to 8 minutes. Cover the mixture and the outside of the container with plastic wrap.
  2. Refrigerate the ice cream base overnight in the coldest spot, or even up to two days if you are not going to make the ice cream immediately.

Tip: The mixture can get hot while blending. Freeze the ice cream mixture for the first 15 minutes and then shift it to the coldest spot in the refrigerator.

  1. Once the ice cream mixture has frozen overnight, transfer it to your chilled blender. Blend for 15 minutes until you achieve a thick and creamy texture.
  2. Scoop the soft-serve ice cream into a bread tin and spread it out evenly. To keep it super creamy and free from ice crystals, press some plastic wrap directly onto the surface of the ice cream. Then, wrap the whole tin tightly. Trust us, this little step makes all the difference.

Caution! Wrapping the container tightly with plastic wrap is key to avoiding those pesky ice crystals. Nobody wants their ice cream to feel like it came straight from an icy tundra! Freeze it overnight for a firmer texture, or dig in right away for a soft-serve treat.

6. After freezing overnight, take the bread tin out of the freezer and let it sit on the counter for about 5 minutes before serving. This allows the ice cream to soften slightly.

Scoop, serve and enjoy! This Vegan Strawberry Dessert is a delicious treat that you can enjoy guilt-free.

Tips for a Creamy homemade vegan ice cream 

  1. Using emulsifiers is the key: Use vegan emulsifiers such as Urban Platter soy lecithin powder, Meron ice cream stabiliser, or Lasenor for the creamiest consistency. You can buy these on Amazon.
  2. Freeze Overnight: Freeze the vegan ice cream no-churn overnight for the best results. The freezing time for homemade strawberry ice cream vegan depends on the emulsifiers you use, the size of your ice cream maker, and the temperature of your freezer.
  3. Consistent stirring keeps ice cream smooth: Stirring continuously breaks up the ice crystals and incorporates air into the mixture, creating a lighter and creamier texture.
  4. Chill the ingredients and the containers before blending: Chilled ingredients will freeze more quickly and evenly in the chilled containers.
  5. Scrape the sides of the ice cream maker regularly: This helps to prevent the ice cream from freezing to the sides and ensures a smooth texture.
  6. Store the ice cream properly: Once frozen, store the Easy Vegan Ice Cream Recipe in an airtight container in the freezer to prevent freezer burn and maintain its quality.

    No churn, no fuss, just pure creamy goodness! Vegan enthusiasts, keep these tips in mind and treat yourself to this protein-packed, dairy-free strawberry ice cream. It’s smooth, delicious, and the perfect way to indulge guilt-free!

    Origin Nutrition’s strawberry-flavoured Daily Protein packs over 25 grams of protein per serving. A perfect friend of allergic souls, it is a blend of Canadian Golden Peas and organic cold-pressed pumpkin seeds that has no allergens.

    You can have your cake and eat it too!

    Spread the joy of good food!

    FAQ 

    How do I solidify an ice cream mixture properly when I live in a hot climate?

    If you live in a hot climate, make the ice cream mixture in the coolest part of your house. Keep your air conditioner running. This will help the mixture set properly.

    Can I use coconut milk powder or no fat milk to make Vegan Ice Cream No Churn? 

    Full-fat coconut milk is essential for a creamy ice cream texture. Avoid using coconut milk powder, as it creates an icy ice cream.

    What types of milk can be used to make Strawberry Ice Cream Vegan?

    Almond milk, Soy milk, Coconut milk, and Cashew milk

    How long does Easy Vegan Ice Cream Recipe last? 

    Homemade No Churn Ice Cream Vegan will last for a few weeks in the freezer. It doesn’t last quite as long as ice cream from the store, so make sure you enjoy this Healthy Vegan Ice Cream often until it’s gone!

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