You can’t get vegan ice cream in your area? You want to make ice cream but you have no machine? Don’t worry, you can still make vegan ice cream with a few easy-to-get ingredients! Get a mixing bowl, a whisker, a freezer safe container and an immersion blender ready and you are ready to make this delicious ice cream☺
For this recipe, please make sure you use full fat coconut milk with more than 50% of coconut and let it stay in the fridge for longer than 24 hours. When I made this ice cream I had a can of coconut milk sitting in the fridge for a week. When I opened the can, it was very easy to scoop up the coconut solid as it was separated from the liquid properly. Alternatively, you can use a can of coconut cream. You should still refrigerate the coconut cream but it doesn’t have to stay in the fridge for longer than a day. Another important thing is Stirring the ice cream mixture before it becomes proper ice cream. Your ice cream will be a icy solid lump without the right texture if you skip this! So yes, it involves quite a lot of waiting time before you can finally serve but the making step is super easy and you can always do bits and bobs around your home while waiting☺
What do I need to make the Super Simple Vegan No churn Ice Cream
- a can of full fat coconut milk or cream
- maple syrup
- vanilla extract
- strawberry jam or your favourite jam
- vegan dark chocolate
I added the strawberry jam for an extra flavour but if you want just simple vanilla ice cream, you can omit this. Also you could add crushed cookies instead of jam. Also you could add Mint extract instead of vanilla extract to make it mint chocolate ice cream☺
Making guide
It’s really easy. First, open the can of coconut milk and scoop out the coconut solid, leaving the liquid behind. Whisk with the maple syrup and vanilla extract until it looks like whipped cream. Transfer to a freezer safe container and put it in the freezer without a lid for one hour. After one hour the mixture becomes little bit icy (mostly on the outside). Stir with a folk vigorously until almost smooth and put back to the freezer for another hour. Take the ice cream mixture out and stir again until almost smooth. Put back to the freezer for two hours. When you take it out it looks more solid and icy. Break with a folk or a knife and transfer to a mixing bowl with the strawberry jam and blend to smooth with an immersion blender. Fold in the crushed chocolate and transfer back to the container, this time with a lid on (properly sealed). The ice cream will be nicely scoopable 1-2 hours after that. The ice cream can be very hard if it stays in the freezer for a long time. If that’s the case, leave the ice cream at room temperature for 20 minutes before serving.
Super Simple Vegan No Churn Ice Cream
Ingredients
- 1 can full fat coconut milk refrigerated for more than 24 hours
- 60 ml maple syrup
- 1 tsp vanilla extract
- 2 tbsp strawberry jam or your favourite jam
- 25 g vegan dark chocolate
Click below for ingredient unit conversion
Instructions
- Open the can of coconut and scrape the coconut solid out, leaving the liquid behind.
- Whip the coconut with the maple syrup and vanilla extract using an electric whisker until it looks like whipped cream. Transfer to a freezer safe container and put it in the freezer without a lid.
- After one hour, mix the content with a folk vigorously and put back in the freezer. Try mixing until almost smooth. Do the same again after one hour (Use a knife to break the hard bits if needed) and put back in the freezer for 2 hours.
- Put the frozen content in a mixing bowl with the strawberry jam and blend using an immersion blender. You can use a food processor as well. Fold in the crushed chocolate.
- Transfer the mixture back to the container and this time with a lid on, put in the freezer. The ice cream is nicely scoopable 1-2 hours after that.
- When it stayed in the freezer for a long time it can be hard. If that's the case, take it out of the freezer and leave at room temperature for about 20 minutes before serving.
