No churn, Vegan Strawberry Ice Cream
Cool off this summer with rich and creamy, no churn, vegan strawberry ice cream. Serve in a waffle cone, ice cream sundae or on its own for a real treat!
Servings: 8 people
Calories: 420.23kcal
Equipment
- 2 1 litre ice cream tubs or similar container
Ingredients
- 400 g Strawberries
- 75 g Caster sugar
- 1 Lemon juice only
- 600 ml Vegan double cream
- 200 ml Vegan condensed milk
- 1 teaspoon Vanilla paste
Instructions
To make the strawberry puree
- Add the strawberries, sugar and lemon juice to a heavy bottomed pan.
- Heat gently until the sugar has dissolved.
- Turn the heat up to medium and cook the strawberries and sugar syrup for 15 minutes or until the strawberries have begun to break down.
- Remove from the heat once the mix is thick and syrupy.
- Let the strawberry syrup cool completely before transferring to a blender and blitzing until smooth.
To make the ice cream base
- Whisk together the double cream and condensed milk until it has formed soft peaks.
- Carefully fold through the strawberry puree and vanilla paste.
- Spoon the ice cream into a freezer safe container.
- Cover and freeze for at least 3 hours.
- Remove from the freezer 5 minutes before you wish to scoop it.
Nutrition
Calories: 420.23kcal | Carbohydrates: 34.58g | Protein: 5.18g | Fat: 30.24g | Saturated Fat: 19.14g | Polyunsaturated Fat: 1.38g | Monounsaturated Fat: 7.67g | Cholesterol: 96.25mg | Sodium: 62.21mg | Potassium: 286.77mg | Fiber: 1.38g | Sugar: 32.33g | Vitamin A: 1204.38IU | Vitamin C: 37.85mg | Calcium: 153.13mg | Iron: 0.42mg