Almond-Base | Cashew-Base | Dairy-Free | Dessert | Gluten-free | Granola | Ice cream | Recipe | Vegan | Vegetarian | 

Is this Recipe Customizable? 

Originally, we partnered with our friends at BeBOLD Bars to create this recipe.  We used strawberries for the base, and granola bars broken into chunks as the crunchy mix in for texture.

But you can take this recipe in any direction you like!  Here are some ideas for customization:

• Swap the strawberries for any ripe, in season fruit, such as peaches (skinned), nectarines (skinned), blackberries, blueberries or mango.
• Skip the fruit base and just make vanilla!
• Not a fan of granola bar chunks in your ice cream?  Try cookies, nuts or chocolate chips instead!

What Equipment is Required for this Recipe?

This No-Churn Vegan Strawberry Ice Cream with Granola Chunks requires a blender, a freezer-safe container, and patience.  Because it's "no churn", no special ice cream maker is required.

Is This An Easy Recipe?

Absolutely, this is an easy recipe! 

It’s as simple as

• blending the base ingredients together,
• making a simple strawberry jam (or skip this step and use store-bought!), and
• breaking up some granola bars or your favorite topping to fold into the ice cream for texture 

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

Looking for more summer treats? Check out our Vegan Blackberry Nice Cream or our wildly popular Key Lime Popsicles! 

No Churn Vegan Strawberry Ice Cream with Granola Chunks

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Prep Time

120 minutes

Cook Time

480 minutes

Calories

4000

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

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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 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!!