Vegan Strawberry Ice Cream (no churning needed!)
This recipe for vegan strawberry ice cream (Rainbow Nourishments) contains a whopping 8 cups of fresh strawberries, and is super-easy to make (no need for an ice cream maker, frozen bananas, nuts or coconut cream).
The secret is by cooking the strawberries first to remove most of the water, which results in a rich and creamy dessert, without any complicated extras. Choose organic strawberries for best flavour.
Before making, read up on food safety for people and pets.
For tinned ingredients, remove/pop lids inside, or pop ring-pulls back over holes (pinch top closed) before recycling, to avoid wildlife getting trapped.
The only other ingredients you need are dairy-free cream, sugar, natural vanilla, cornstarch and vegan condensed milk (easy to find these days in stores).
If you want the ice-cream to look like the photo above, then swirl a bit of the strawberry puree through the mix before freezing. Done deal!
Why choose dairy-free ice cream?
Most dairy ice-cream is not made from milk from free-range organic farms, most comes from factory farms, where cows and their calves face rough conditions. Also many male calves are killed soon after birth (or separated from their mothers) as they have no financial value to the dairy industry.
Plant-based ice cream is free from cholesterol (and lactose) and easy to digest. As long as you’re not allergic, ‘good fats like nuts’ offer protein and calcium.
You can buy ice-cream in supermarkets, but it’s usually not made to the same quality as home-made or artisan brands. Many just use a lot of water and coconut oil, with a few cheap flavourings.
