No Churn Vegan Strawberry and Granola Ice Cream Is About To Conquer Summer
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 energy bar!
We partnered with our friends at BeBOLD Bars to create a new Summer favorite. This No-Churn Vegan Strawberry and Granola Ice Cream 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 BeBOLD bars.
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 Tbsp Vanilla
- Pinch of Salt
- 2 cups Strawberries, diced
- 2 Tbsp Organic Cane Sugar
- Pinch of Salt
- 1-2 BeBOLD Bars (Peanut or Almond Butter - your choice!)
Directions
Ice Cream Base:
- 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.
- Melt the solid coconut cream in a pan on low heat. Once melted, remove from heat.
- Add the melted coconut cream, JOI Cashew Base, water, sugar, vanilla, and salt to a blender. Blend for 3 minutes.
- 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:
- 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.
- Break the BeBOLD Bars 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!
