Hi Bold Bakers!
Strawberry and Mint works together on so many levels. It’s the perfect balance of sweet and fresh. Mint pretty much woks with all fruit but there is something harmonious that happens when it is paired with strawberries.
Using the same method as my 2 Ingredient No Machine Ice Cream and only 2 Dairy-Free ingredients, this ice cream is a winner on lots of levels. Also note, it is not just for vegans, it’s so delicious that everyone should try it.
One of the 2 ingredients is my Coconut Condensed Milk. Now this is easy to make, it’s just milk and sugar and I have a step-by-step video showing you how. You want this guy to be really cold so have it in the fridge overnight.
The second ingredient is coconut solids. Now here’s a fancy trick for you, take 2 cans of full fat coconut milk. Pop the whole tin in the fridge over night. The next day turn the tin upside down, open his top, which was his bottom and you will see the coconut water on top and the solids underneath. We want the solids to make our ice cream and not the water. Pour away the water but make sure to save it for smoothies or curries.
Note: I bought 4 tins of the same brand of coconut milk and not all the tins separated like I mentioned above. Unfortunately, you don’t know this until you open them. This happens because the fat content varies from can to can. The coconut milk you use has to be full fat. Now I said in the video not to use coconut cream. I have had trouble in the past using coconut cream, however if you can get this to work for you then go ahead.
Strawberry & Mint Dairy-Free Ice Cream
- 1 recipe of coconut condensed milk
- 2 cans (13.5 oz each) full fat coconut milk
- 2 tsp vanilla extract (optional)
- 1-12 fresh or frozen defrosted strawberries, pureed
- 1 tsp mint extract
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
- Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
- Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired. Add in the strawberry puree and mint extract then whisk together until combined and even in color.
- Transfer to a lidded container and freeze for 4 hours or overnight. This will last in the freezer 6-8 weeks. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
- TO MAKE THE LABELS: Get the Ice Cream Label PDF Template.
Use full fat milk. Low fat doesn’t contains enough fat to create solids.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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