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No Churn Vegan Strawberry Ice Cream with Granola Chunks

This recipe is inspired by our friend and food blogger Liv Vegan Strong. We tried her No Churn Vegan Strawberry Cheesecake Ice Cream and instantly fell in love. So, we put our own little spin on it and swapped cookies with a whole grain granola bar! 

No Churn Vegan Strawberry and Granola Ice Cream Recipe Made With JOI


We partnered with our friends at BeBOLD Bars to create a new Summer favorite. This No-Churn Vegan Strawberry Ice Cream with Granola Chunks requires a blender, a freezer-safe container, and patience. It’s as simple as blending the base ingredients together, making a simple strawberry jam, and breaking up some granola bars. 

No Churn Vegan Strawberry and Granola Ice Cream Recipe Made With JOI

Once we mix and swirl these ingredients together, we'll add a dash of patience as we wait for it to freeze to a perfect consistency and texture.  And trust us, waiting is definitely the hardest part.

Ingredients

Ice Cream

  • 1 can Coconut Cream 
  • 1/3 cup JOI Cashew Base
  • 1/3 cup Water
  • 1/4 cup Organic Cane Sugar
  • 1 Tablespoon Vanilla
  • Pinch of Salt
  • 2 cups Strawberries, diced
  • 2 Tbsp Organic Cane Sugar
  • Pinch of Salt
  • 1-2 BeBOLD (or other) granola bars (Peanut or Almond Butter - your choice!)

Directions

Ice Cream Base:

  1. Refrigerate the can of coconut cream overnight. Open the can of coconut cream, scoop out only the solid white parts. Discard the liquid (save it for a future smoothie). 1 can should measure to about 1 cup of solid coconut cream.
  2. Melt the solid coconut cream in a pan on low heat. Once melted, remove from heat.
  3. Add the melted coconut cream, JOI Cashew Base, water, sugar, vanilla, and salt to a blender. Blend for 3 minutes.
  4. Pour ice cream base in to a freezer safe container, do not cover. Place in freezer for 2 hours before adding the rest of ingredients.

Jam & Bars:

  1. While the ice cream base is freezing, dice strawberries and add to a small pot on medium heat. Add the sugar and pinch of salt. Cook for 10-12 minutes, stirring often. Turn off heat and place in fridge to cool. The jam will continue to thicken when cooling.
  2. Break the BeBOLD Bars (or granola bars of choice) into bite-size pieces. You want them to be fairly large chunks and not crumbs.

    Finish it up:

    After 2 hours, remove ice cream base from freezer. Carefully swirl in all the jam and the granola chunks. Cover the ice cream and return to the freezer for a minimum of 6 hours.

    Serve your ice cream in a cone, in a cup, or straight from the container. Enjoy!!

    Looking for more summer treats? Check out our Vegan Blackberry Nice Cream or our wildly popular Key Lime Popsicles
    [[ recipeID=recipe-8kjll2t01, title=No Churn Vegan Strawberry and Granola Ice Cream ]]
    No Churn Vegan Strawberry and Granola Ice Cream Recipe Made with JOI

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    No Churn Vegan Strawberry Ice Cream with Granola Chunks


    Servings:

    Keywords: Ice cream, Granola

    • Prep Time: 2 hours 0 mins
    • Cook Time: 8 hours 0 mins
    • Total Time: 10 hours 0 mins

    Ingredients

    Instructions

    Ingredients

    Ice Cream

    • 1 Can Coconut Cream
    • ⅓ Cup JOI Cashew Base
    • ⅓ Cup Water
    • ¼ Cup Organic Cane Sugar
    • 1 Tablespoon Vanilla
    • Pinch of Salt
    • 2 Cups Strawberries, diced

    Jam & Bars

    • 2 Tablespoons Organic Cane Sugar
    • Granola Bar - we like BeBOLD Bars (Peanut or Almond Butter - your choice!)
    • Pinch of Salt

    Instructions

    Ice Cream Base

    1. Refrigerate the can of coconut cream overnight. Open the can of coconut cream, scoop out only the solid white parts. Discard the liquid (save it for a future smoothie). 1 can should measure to about 1 cup of solid coconut cream.
    2. Melt the solid coconut cream in a pan on low heat. Once melted, remove from heat.
    3. Add the melted coconut cream, JOI Cashew Base, water, sugar, vanilla, and salt to a blender. Blend for 3 minutes.
    4. Pour ice cream base in to a freezer safe container, do not cover. Place in freezer for 2 hours before adding the rest of ingredients.

    Jam and Bars

    1. While the ice cream base is freezing, dice strawberries and add to a small pot on medium heat. Add the sugar and pinch of salt. Cook for 10-12 minutes, stirring often. Turn off heat and place in fridge to cool. The jam will continue to thicken when cooling.
    2. Break the BeBOLD (or granola bar of choice) Bars into bite-size pieces. You want them to be fairly large chunks and not crumbs.

    Finish It Up

    1. After 2 hours, remove ice cream base from freezer. Carefully swirl in all the jam and the granola chunks. Cover the ice cream and return to the freezer for a minimum of 6 hours.
    2. Serve your ice cream in a cone, in a cup, or straight from the container. Enjoy!!