With this great YouTube video , I was able to create this homemade ice cream without an ice cream maker. Sounds pretty cool, right! I used coconut cream, coconut milk, stevia, and Sunwarrior Classic Plus protein powder (vanilla flavored) as the ice cream base and the results were just as good as the ice cream maker ones, rich, creamy, and sweet. Since coconut has a low protein content, adding the vanilla flavored plant-based protein powder makes the ice cream healthier and more beneficial.
A while back, I created a post about how to make vegan, no-sugar-added coconut ice cream by using an ice cream maker. However, the ice cream maker requirement handicapped those who don’t have one to make their homemade ice cream. This time I put the ice cream base in a Ziploc bag and laid it flat in the freezer. After a few hours it became firm. At this point, break it into smaller pieces and blend in the blender until it is smooth. Return the base back to freezer for a few hours until firm. It is now ready to enjoy your homemade ice cream.
Just like the blending function of ice cream makers, blending adds more air into the ice cream base. It will make the ice cream soft and fluffy instead of chunky. I would say that this sugar-free ice cream has a texture somewhere between store-bought ice cream and sorbet. Adding sugar would also make the ice cream softer. Water molecules in the ice cream base attract each other to form the hydrogen bonds and during the freezing process, water molecules crystalize and align themselves to a repeated structure which is ice. However, if there is salt, sugar, or protein, et al. (solute) in presence of ice cream base, it will disturb hydrogen bonds, reduce the freezing point of ice cream base, and forms a “slushy” kind of texture at 0 degrees.
Without sugar in this recipe, this homemade ice cream becomes hard and icy if it is left in the freezer for a long time (overnight). If I have left over ice cream, from a previous day, I just take it out before dinner time and give it a longer “warm-up” time at room temperature. If it is still too chunky, place it in blender and you will get the desired ice cream texture. However, if you don’t have to be on the sugar-free diet, go ahead and use your own favorite ice cream base.
- 1 can coconut cream
- 1 can coconut milk
- ½ tsp pure stevia extract powder Now brand
- 1 pack 25 g Sunwarrior Classic Plus Vanilla flavored protein powder
- 6 oz chopped fresh strawberry
- Mix all ingredients except strawberries together in a mixing bowl to make the ice cream base. Pour the base into a gallon Ziploc bag. Remove air from the bag as much as possible. Lay the bag flat in freezer and freeze for 6 hours until it is firm but not a solid hard-like ice chunk.
- Break the frozen ice cream base and then blend in a food processor with half of the chopped strawberries. Blend until it is smooth and then transfer it into a freezer safe dish/container. Mix in the rest of the strawberries. Cover the container with plastic wrap, laying it in direct contact with the ice cream. Freeze for 3 hours or until it is somewhat solid but not hard to scoop. Serve immediately.
1. If your ice cream base is too solid to break, let it sit at room temperature for about 30 minutes and then blend in food processor.
2. This ice cream is great to serve fresh. The leftovers will be very hard and solid if it is left in freezer for more than 4 hours. You can store the ice cream in an air-tight container and take it out to warm up at room temperature 30-45 minutes before serving.