Strawberry & Coconut Instant Ice Cream Recipe | Abel & Cole

Strawberry & Coconut Instant Ice Cream

Cooking time
Serves2-4 people
Vegetarians Vegans Gluten-free diets

No fancy ice cream machine? Fear not, for this frozen berry beauty you only need a freezer. And by using coconut milk instead of cream, it's good for vegans too.

9 ratings
layout 1 comment


  • 250g strawberries
  • 2 tablespoons icing sugar
  • A splash of coconut milk

Prep: 10 mins + freezing | Cook: nil

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1. Trim the tops off the strawberries and roughly chop the berries. Freeze until frozen solid, at least 2 hrs, but preferably overnight.
2. Break the frozen berries up and place in a food processor with the sugar and 50ml coconut milk. Start the motor going on your food processor and trickle in more coconut milk until the mix comes together. Take it slowly, and don't go mad with the cream as the berries will warm up as they churn, gently softening the mix to make a stunningly fresh home-made ice cream. Serve straight away.
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I tried this method with raspberries and coconut milk. Astonishingly quick, easy and good. You don't need to add any of the 'liquid' part of the coconut milk if you do this.