Elizabeth's Kitchen Diary

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Strawberry Vanilla Bean Coconut Ice Cream

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A vegan, all natural, refined sugar free frozen dessert.
Strawberry Vanilla Bean Coconut Ice

My ice cream machine died last year. It was a gruesome, horrible death with a cracked bowl and bright blue coolant oozing all over the contents of my freezer.

This was the second time this happened (same model) and I haven’t replaced it yet. I’ve had to be a bit more creative with my ice cream recipes ever since – making no churn varieties this summer such as vegan blackcurrant ripple ice cream and home made FAB ice lollies.

Then I got my super duper high powered Froothie Optimum 9400 blender and it claimed that it could “heat soups and freeze ice cream quicker than any other blender”. Yay, thought I, and I went looking for blender ice cream recipes.

I couldn’t find any! Well, none that didn’t include a silly quantity of sweetened condensed milk, or double cream, or a truck load of refined sugar.

Strawberry Vanilla Bean Coconut Ice

So I made one.

Not that I have anything against sweetened condensed milk, double cream or a truck load of sugar – it’s just my blender is like a sacred temple. I’ve had it for some weeks now and I haven’t made anything non-vegan in it yet. It just seems wrong, the idea of putting anything non plant based in my lovely new blender.

The Optimum 9400 blender by Froothie can blend paving stones. Honestly – there’s a video of it here. So based on this the first time I made this vegan strawberry vanilla bean coconut ice I plonked all the frozen vanilla-infused coconut milk in the blender along with all the whole frozen Scottish strawberries and the maple syrup.

And I blended.

Word of advice – don’t do that.

Things were going well for a few minutes until all of a sudden the machine stopped working. Just… nothing… nothing but a beep and the disturbing scent of hot.

With a sinking feeling in the pit of my stomach I was convinced I’d broken my brand new Froothie Optimum 9400 a matter of weeks after getting it.

Strawberry Vanilla Bean Coconut Ice

Patiently Anxiously I waited fretted and about five minutes later I thought I’d try the blender again – and it worked! I’d just over heated it, tripping the fail-safe shut down switch (how awesome is that – the Optimum 9400’s motor has an overload protection fault switch, ensuring that the motor is protected against overload damage!)  Using short bursts of blending and using the tamper tool I finished making the frozen treat.

It was devoured, entirely, within minutes. My children had friends visiting and between us and them the entire jug was emptied in moments, with some of the children asking for thirds.

My husband declared that this was the best ice cream I have ever, ever made.

So I wanted to share the recipe with you all, but with a revised method, so you too don’t over heat your blender!

This vegan strawberry vanilla bean coconut ice is not quite an ice cream – it doesn’t have the fatty creaminess of an ice cream, but it’s creamier than a sorbet. It’s sort of half way between the two – refreshing, delicately flavoured and ideal for those hot summer days (ok, not so much the end of September in the UK – but still!).

Vegan Strawberry Vanilla Bean Coconut Ice

Strawberry Vanilla Bean Coconut Ice

An all natural, refined sugar free, vegan strawberry coconut ice dessert.
0 from 0 votes
Print Rate
Prep Time: 15 minutes
Total Time: 6 hours 15 minutes
Servings: 6 people

Ingredients

  • 400 ml coconut milk
  • 1 vanilla pod seeds only
  • 350 grams strawberries
  • 50 ml maple syrup* I used a maple/carob blend

Instructions

  • Pour 200 ml of the coconut milk into a shallow ice cube tray and place in the freezer for a few hours until solid.
  • Meanwhile, scrape the seeds out of the vanilla pod and stir them into the remaining 200 ml coconut milk. Cover and chill in the refrigerator until needed.
  • Wash and hull the strawberries. Cut them into quarters and freeze until solid.
  • Place the frozen coconut milk, vanilla-infused coconut milk and maple syrup into a high powered blender jug. Blend in 20 second increments, starting on low and then switching up to 8 using the tamper to scrape down the side.
  • When it starts to form a thick ice add the chopped, frozen strawberries and continue to blend, using the tamper to keep everything moving. You will need to switch the machine off occasionally and use a plastic spatula to stir the mixture.
  • When the mixture is smooth and creamy with no chunks remaining serve immediately as a soft serve ice, or transfer to a freezer-proof container to freeze for a few more hours for a harder ice.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!
Link up your recipe of the week

Linking up with the Bloggers Scream for Ice Cream challenge by Kavey at Kavey Eats.

Have a look at the music video my husband over at Audioboy Productions and I made with our blender. All the sounds in this video were obtained from the blender itself and manipulated to make the sound track. We hope you enjoy it!

You can read our full Optimum 9400 review here. Visit the official  Optimum 9400 website here.

OTHER STRAWBERRY ICE CREAM RECIPES FROM BLOGGERS
Easy Strawberry Ice Cream by Tinned Tomatoes
Strawberry Black Pepper Ice Cream by Franglais Kitchen
Strawberry Vanilla Ice Milk by Fab Food 4 All

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Disclaimer: this post contains affiliate links. This is not a paid post and all opinions expressed are our own. Elizabeth’s Kitchen Diary is a Froothie Optimum 9400 ambassador, which means if you like the blender and choose to buy one through the links on this page we will get a small commission. This purchase helps support our family! Thank you 🙂

Comments

  1. Hey, ELIZABETH it’s really so yummy I love vanilla coconut ice cream it’s really my favorite

    Reply

  5. Love your recipe. Will try that soon. I read many recipes online and videos too when I first got my OpTim um 9400 but our favourite ice cream recipe is one I came up with while testing different flavours. It’s coffee walnut ice cream. I use 1 handful of raw cashews , a frozen chopped up banana, 5 medjool dates, 2 heaped tsp coffee granules, handful of walnuts and ice (1 tray of my size large cubes). Blitz using tamper to push ice cubes down into mix and all done in under a minute. No added fats or dairy or refined sugars so great for us vegans. Thought you might like to give it a go. Thanks again for your recipe.

    Reply

  8. I love the colour! Something similar happened to me the other week – went to make a smoothie but the blender wouldnt work – convinced it was broken I put it in the wheelie bin outside. Turned out it was the socket and not the blender. Thank God the bin men hadnt arrived yet!

    Reply

  12. This sounds lovely. I treated myself to the coconut milk ice-cream book (I’m dairy and soya intolerant) and I keep meaning to have a go but I’m not an ice-cream in cold weather gal. I’ve a horrid feeling my ice-cream maker is also on it’s last legs, it was getting quite temperamental last time I used it. Very envious of your super blender – I’m about half way saved up for one. I will come back and find this again for sure. 🙂

    Reply

  14. WOW this sounds and looks absolutely delicious. Love all the food styling too. Looks fastastic! Love the flavor combo. I definitely will have to try this one out! #recipeoftheweek

    Reply

  20. Wow, that was some scare you had there but luckily it all worked out in the end. Your ice cream pics look so pretty and I bet it tasted fabulous too:-) Thanks for linking to my Strawberry Vanilla Ice:-)

    Reply

    • It really was scary (I nearly cried!). Still, I suppose it’s good that bloggers discover these things and can reassure folks! As for perfectly scooped… well, you’ll notice in the top photo the ice in the bottom is somewhat melted? My first set up melted on me without a satisfactory photo so I plonked another on top – it was just at the right scoopable consistency – and I got that photo! 🙂 You’d never be able to serve this on an ice cream cone though.
      Elizabeth recently posted…Blackberry & Apple Skillet Breakfast CrumbleMy Profile

      Reply

    • I’ve never tried any other way. I developed this recipe specifically to be used with a high power blender. I wonder though… heating the coconut milk up and thickening it with arrowroot powder might work, then churning it in a food processor until frozen (unless you have an ice cream machine?). Ice cream is tricky to make without a machine, especially vegan ones.
      Elizabeth recently posted…Blackberry & Apple Skillet Breakfast CrumbleMy Profile

      Reply

  25. First time I’ve seen ‘coconut ice’ used to describe an actual coconut milk ice cream, not the pink and white sweet they sell by the slab at fairgrounds or the seaside.

    Reply

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