I think we have about twenty different styles of popsicle molds in our cabinet. For a treat, Celia purees strawberries with a little sugar and pours the liquid into molds and freezes it. It's hard to have a "bowl" of frozen strawberry because strawberry puree freezes pretty solidly, and churning into a true just doesn't happen. I don't have room in my freezer to keep a churning bowl, or space in my cabinet for a machine (because it's full of popsicle molds!).
I've seen recipes for "no churn" ice cream that use whipped cream mixed with sweetened condensed milk. I though it intriguing -- but it's totally a DIY project when you need a dairy free option, so I never tried it. There is a new coconut-based whipped topping that Matthew can have, but I would still have had to DIY the sweetened condensed coconut milk. This project got backburnered as a "someday" project, until my friend Kathy told me she found canned sweetened condensed coconut milk. I had coconut cream concentrate, which I've can be whipped to a fluffy, whipped cream-like consistency, plus the new condensed milk. Back to the lab!
The coconut cream was a little finicky, because my kitchen was warm. I did need to put it back in the fridge for about 3 minutes, but other than that it was fine. I whipped the coconut cream until it was fluffy, then added the sweetened condensed milk. A bit of rum (for both flavor and anti-freeze properties), and Celia had a bowl of "ice cream" that didn't need supporting players that take up half my kitchen.
No Churn Coconut Milk "Ice Cream"
14 ounces coconut cream concentrate (I use two of these 7 oz boxes)
1 can sweetened condensed coconut milk
2 Tbsp light rum
1. Soften the packets of coconut cream concentrate in hot water just enough to be able to peel the packaging away.
2. Add them to the bowl of your mixer. Beat on low speed until the blocks are smoothed into a homogenous paste, then beat on high until doubled in size. If your kitchen is warm, you may need to pop the bowl and beaters in the fridge for 3-5 minutes to firm the coconut oil back up. You want it to remain fluffy, and not turn soupy.
3. Add sweetened condensed coconut milk, and beat on high until combined.
4. Add rum, and beat on high until combined.
5. Spoon into a freezer-safe container. Freeze for at least 30 minutes.
Allow the frozen "ice cream" to soften for about 5 minutes before scooping.
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