Today’s Homemade Ice Cream without Ice Cream Maker post is sponsored by Sunwarrior. Also check out the Sunwarrior Giveaway that you will get if you win!

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.