For this week’s no recipe recipe, I’m bringing to you my latest summer obsession: plant-based strawberry ice cream. I first made it as part of Dan’s vegan ice cream birthday cake. He doesn’t like chocolate and it’s been so toasty that I thought an ice cream cake sounded fun. Plus, I wanted to try out my sister’s ice cream cake pan from Pampered Chef. The whole ordeal was quite the experiment but somehow it turned out insanely delish! I was even surprised how many of my very omnivore family members tried it AND enjoyed it.
The ice cream cake had 3 layers – two layers of this strawberry ice cream goodness I’m about to bring you and one layer of pure blended bananas. In between the fruit ice creams were crushed graham crackers and walnuts stuck together with some plant-based margarine. It was my first vegan ice cream cake and although it was a fairly successful practice run, I definitely know what I’d do differently next time …but first, I’ll enjoy the strawberry ice cream solo. 🙂 And you can too on repeat with this crazy easy recipe….so easy, you don’t even need a recipe.
One last note: it’s not actual ice cream, so it won’t have quite the same mouth feel but for being as easy and refreshing as it is – I’ll take it! Once frozen, I like to let it sit out for a few minutes to soften a bit before serving.
No Recipe “Recipe” Strawberry Ice Cream
Add about 2 cups of chopped strawberries to a large bowl and coat with about 1/2 cup granulated sugar. These measurements don’t need to be exact – just get a lot of strawberries (or other summer fruit!) and top with sugar to help the sweetness come to the surface. Let sit 10-30minutes. The longer, the better. It will get syrupy. Add fruit to a blender with 1 can of full fat coconut milk. Blend away. Pour liquid into loaf pan that has been lined with parchment paper (this is so it comes out super duper easy). Freeze until solid and enjoy!
If you’re a visual person, check out the Facebook live edition here!
Or better yet, comment when you’ve tried it an let me know how it goes!