Easy Strawberry Ripple Ice Cream (Vegan Low Sugar Recipe)

Easy Strawberry Ripple Ice Cream (Vegan Low Sugar Recipe)

Strawberry Ripple Ice Cream (Vegan, No Churn)


Hello! It feels like ages since my last post, and to be honest it kind of has been. Since then we’ve had Christmas and New Years, said goodbye to 2020 (at last), and are now in the midst of our summer holidays. We’ve spent a week down in Queenstown with friends, lots of chill time at home as well as getting things sorted for our house renovation, and now we’re up at Omaha (a beautiful NZ beach) with family.

Because we’re in the middle of summer here it seemed fitting that my first post for 2021 be an ice cream recipe. I don’t own an ice cream machine (mainly because we barely have enough room in our kitchen for my blender), so this strawberry ripple ice cream is one of those super simple, no churn ice cream recipes that almost anyone can make.



What I love most about this strawberry ripple ice cream recipe is that it only uses 3 ingredients: strawberries, pure maple syrup and unsweetened coconut yoghurt. Of course, you can get a bit fancy and add extra flavourings like vanilla, ginger or cardamom. You can swap out the strawberries for any other type of berries in season or your freezer, combine different varieties, or even add stone fruits into the mix to make a mixed fruit version. So far I’ve made this recipe with both raspberries and blueberries and it’s turned out beautifully.

The trick to getting a nice smooth ice cream without an ice cream machine is all in the blending. Once you’ve blended it all up and put it in the freezer to start the freezing process, keep checking on it and when it’s nearly frozen pull it out and blend it again. This breaks up any ice crystals and creates a nice smooth consistency. Depending on how much patience you have you can repeat this process multiple times, but if you’re short on time (or patience) you can get away with doing it just the once. Just be sure to wait until you’re done with the blending before you swirl the ripple through.

Of course, if you have an ice cream machine by all means use it with this recipe as you will get an even smoother, creamer ice cream!

Strawberry Ripple Ice Cream (Vegan)
Strawberry Ripple Ice Cream (Vegan)


No Churn Strawberry Ripple Ice Cream (Vegan)

Makes: 1 batch
Prep time: 30 minutes Chill time: 2 hours

600g strawberries (fresh or frozen)
6 Tbsp pure maple syrup
1/2 tsp vanilla powder (optional – see below for other suggestions)
600g unsweetened coconut yoghurt

Topping Suggestions
Freeze dried strawberries
Raw cacao nibs
Raw chocolate
Waffle cones
Caramel popcorn

Other Flavouring Suggestions
1 tsp freshly grated ginger
1 tsp ground cinnamon or cardamom
Raw cacao nibs
Chocolate chips

Place the strawberries, maple syrup and vanilla in a small pan and heat over medium until mixture starts to bubble. Cook another 5 minutes then turn off heat and leave to cool.

Place the cooled strawberry mixture in a high speed blender or food processor and blend until smooth.

Pour the yoghurt into a large mixing bowl, add two thirds of the strawberry puree and fold together. Set the remaining strawberry puree aside in the fridge.

Pour the yoghurt mixture into a freezer proof container and place in the freezer to chill (if using an ice cream machine put the mix in at this point).

When the mixture in the freezer is nearly set, remove it and blend it all up again until smooth. Repeat this as many times as you like, although two or three times is usually enough. After the final blend pour the ice cream mixture into a freezer proof loaf pan or baking tin, pour over the remaining strawberry puree and swirl it through the mix with a spoon. Return the ice cream to the fridge and chill until firm.

This ice cream will keep covered in the freezer for up to 2 months.



Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream (Vegan /No churn recipe)
Strawberry Ripple Ice Cream

Banana Cardamom Coconut Yoghurt Ice Cream

Banana Cardamom Coconut Yoghurt Ice Cream

Banana Cardamom Coconut Yoghurt Ice Cream


Banana and Cardamom may seem like a slightly strange combination, but they truly are a match made in foodie heaven!

They’re like those other famous duos, peanut butter and jelly, fries and mayo, marmite and chips, and gherkins and hummus (if you haven’t tried that one yet -do it!!). They’re all slightly quirky, but so amazingly good together they were just meant to be.

So, when I got my hands on a pot of Coyo’s Banana, Chia and Cardamom organic coconut yoghurt (and nearly ate it in one sitting), the idea of turning it into nice cream seemed like the perfect idea!

As you probably know, nice cream is the name used for any dairy free ice cream alternative, and can take many different forms. The most common two either have a coconut or banana base, to which any number of flavours can be added.

As Coyo is already coconut based, my idea was to combine it with frozen bananas to create the ultimate banana coconut nice cream. And to my delight, this idea turned out perfectly!


Banana Cardamom Coconut Yoghurt Ice Cream


This recipe can be as simple or complex as you like. To keep it super simple all you need to do is blend coyo with frozen bananas, then allow it to set in the freezer for a couple of hours.

To get a bit more fancy you could add extra cardamom, vanilla, chocolate chips, raspberries, or even pure maple syrup for the ultimate indulgence! The flavour possibilities really are endless, as are the ways to serve this nice cream, and I’ll leave that part up to you! I’ve given a few suggestions under the recipe below.

Of course, this nice cream is dairy and gluten free, completely raw and plant based, annnnd best of it it’s very low in sugars because Coyo is only sweetened by bananas! This ice cream is full of fibre from the bananas and probiotics from the coconut yoghurt. It’s sounding rather like the perfect healthy dessert, don’t you think?!

If you make this banana cardamom coconut yoghurt ice cream, I’d love to hear from you!

Leave me a comment below and tell me what your favourite flavour combo is and how you like to serve it. Enjoy!


Banana Cardamom Coconut Yoghurt Ice Cream


Banana Cardamom Coconut Yoghurt Ice Cream

Makes: 1 litre
Prep time: 10 minutes  Chill time: 2 hours

500g Coyo Banana, Chia & Cardamom Coconut Yoghurt
500g frozen bananas (approximately 4 large bananas)
1 tsp ground cardamom

Prep ahead by peeling your bananas and placing in the freezer for a minimum of 2 hours, or ideally overnight, until frozen.

Place all the ingredients into a high speed blender and blend until just smooth. You want the mix to remain thick and stay as frozen as possible.

Transfer the ice cream to a freezer-proof container and place in the freezer to chill for at least 2 hours, or ideally overnight. When the ice cream is firm and scoopable. it’s ready to serve.

Use a warm ice cream scoop to scoop the ice cream into balls and serve with your favourite accompaniments.

Servings Ideas:
In a cone
In a bowl topped with chocolate or caramel sauce
As an ice cream cookie sandwich
On warm apple pie
On top of fruit crumble
Alongside molten chocolate pudding
In a smoothie
Straight on a spoon

Banana Cardamom Coconut Yoghurt Ice Cream