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!
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
Freeze dried strawberries
Raw cacao nibs
Other Flavouring Suggestions
1 tsp freshly grated ginger
1 tsp ground cinnamon or cardamom
Raw cacao nibs
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.