Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (2024)

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posted by Jessica Hylton on Jun 24, 2016 (last updated Jun 22, 2023) 54 comments »

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5 (from 8 ratings)

This Vegan Strawberry Coconut Ice Cream is deliciously creamy, no churn and so easy to make! You only need 4 ingredients!

Looking for more easy strawberry dessert recipes? You’ll love this Strawberry Granita!

Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (1)

One of my favourite parts about summer isdefinitely the endless amounts of ice cream. I have very fond memories of the ice cream truck driving through my neighbourhood as a child. For some reason he wentvery quickly, so you kind of had to be posed by the door, listening out for him around the same time every Thursday.Then there’s the time I had gelatothree times in one day while in Venice. Needless to say, I love ice cream. So I knew that I needed to makesome more homemade ice cream this summer. I decided to use one of my favourite all time ingredients (spoiler alert: strawberries) to make this Vegan Strawberry Coconut Ice Cream, and I am so happy that I did.

Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (2)

This vegan strawberry coconut ice cream is one of my favourites yet. The coconut cream makes it incredibly creamy, the strawberry flavour is really prevalent in it and the maple syrup adds a delicious sweetness to it. I love that it isn’t over sweet, but just right to stay refreshing for the summer. The vanilla bean actually ties it all in. It added a huge amount of flavour to it and these beautiful specks of vanilla.

Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (3)

I made this ice cream a no churn recipe because I don’t think you should need to have an ice cream maker to indulge in such deliciousness! It’s so easy to make, and as long as you remember to whisk it, it won’t be icy. Now go forth, and make ALL the ice cream!

Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (4)
Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (5)

If you try this VeganCoconutStrawberry Ice Cream please let me know in the comments section below, or tag me on instagram with the hashtag#jessicainthekitchen!For more exclusive recipes follow me onInstagramAND onSnapchat: jessinkitchen.

More Vegan Ice Cream Recipes

Ready to make some more vegan ice cream from the comfort of your own kitchen? Check out the following recipes!

  • Creamy Chocolate-Avocado Ice Cream (No Churn)
  • Vegan Ice Cream
  • Mango Ice Cream
  • Grilled Peaches with Coconut Ice Cream

Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (6)

Vegan Strawberry Coconut Ice Cream (No Churn)

Servings: 6

Prep Time: 4 minutes mins

Resting Time: 5 hours hrs

Total Time: 5 hours hrs 4 minutes mins

Creamy vegan strawberry ice cream is made with just 4 ingredients. It's super easy to prep, and the best thing to cool down with on a hot summer day!

5 (from 8 ratings)

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Ingredients

  • 4 cups frozen strawberries
  • 28 ounces coconut cream from cans of coconut milk*, see notes below on how to make coconut cream from coconut milk (two 13.4 ounce cans)
  • 1 tablespoon vanilla extract, or 1 vanilla bean, split and seeded
  • 1/2 cup maple syrup

Instructions

  • Add the coconut cream to a food processor or blender and blend for a minute or two.

  • Add the frozen strawberries, coconut cream, vanilla extract, and maple syrup into a food processor or blender and mix together until thick and creamy and combined.

Ice Cream Machine

  • Place the ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing.

  • Freeze the ice cream according to the manufacturer’s instructions for your machine.

No Machine/No Churn

  • Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour. Ensure it is covered.

  • Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it’s firm enough to scoop.

  • To eat: serve immediately or when you are ready for it (after it’s been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.

Notes

  1. This recipe is vegan and gluten free.
  2. HOW TO STORE
    Store this ice cream in a freeze safe container. For the best taste and texture it is advised that you store it no longer than 2 weeks.
  3. A FEW NOTES
    You can buy coconut cream or make it from full fat coconut milk. Place a can of coconut milk in the fridge overnight. Remove, turn upside down, open and pour off the liquid coconut water on top (you can drink it or use it in a smoothie). Then use the thick coconut cream that is left in the recipe.

Calories: 366kcal, Carbohydrates: 29g, Protein: 3g, Fat: 29g, Saturated Fat: 25g, Sodium: 21mg, Potassium: 498mg, Fiber: 2g, Sugar: 21g, Vitamin A: 12IU, Vitamin C: 58mg, Calcium: 68mg, Iron: 5mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Desserts

Author: Jessica Hylton

Dairy Free Desserts Diet Egg Free Gluten Free Recipes Season Soy Free Spring Summer Vegan Vegetarian

originally published on Jun 24, 2016 (last updated Jun 22, 2023)

54 comments Leave a comment »

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54 comments on “Vegan Strawberry Coconut Ice Cream (No Churn)”

  1. Smrithi Reply

    Hi Jessica!
    I tried the recipe but my coconut cream curdled after I blended the strawberries in. Would you know why and how I can avoid it?

    Thanks!!

    • Jessica Hylton Reply

      Hi Smrithi,

      Let me try and help! Was your food processor hot by chance? There’s also a chance it was the brand of coconut milk – which brand did you use?

      • Smrithi Kumar Reply

        Thank you for responding!
        I used a regular blender which wasn’t hot. Also, my coconut cream was bought from Trader Joe’s.

        • Jessica Hylton

          Hi!

          Of course! Sadly I’ve heard this complaint a lot from Trader Joe’s coconut cream across several blogs, so it was definitely their coconut milk that caused that. I would recommend trying another brand (like Thai Kitchen) and trying it again!

  2. Lolo Reply

    Yummy. I formed intobzlls and wrapped in mochi. Yum yum,

  3. Laura Reply

    Hi Jessica! I would like to make the recipe but I have a question. After freezing it 1h, do I have to whisk every 20 min in a blender or by hand with a whisk?

    Thanks for your recipes !!

    • Jessica Hylton Reply

      Hi Laura!

      With a hand whisk/hand held mixer or whisk by hand! Hope that helps so much and enjoy!!

    • Jessica Hylton Reply

      Also aww thanks so much!!

  4. Melvi Reply

    Hola, la receta se ve riquísima…pero no me queda claro la cantidad de crema de coco?
    Dice 28 oz y luego 2 latas de 14,04 Oz?

    • Jessica Hylton Reply

      Hola Melvi,

      Gracias por tu comentario. Disculpe la confusión, solo necesita 28 onzas. ¡Estaba diciendo que podría obtenerlo de 2 latas de 13/14 onzas de crema de coco ya que así es como se venden generalmente! Voy a eliminar eso para evitar confusiones. Espero que esto ayude y disfrútalo!

  5. Kelli Reply

    I have found that Thai kitchen does contain guar gum while trader Joe’s does not which may be why the cream curdles. Guar gum is an emulsifier which keeps it from separating.

  6. Nicola Reply

    The easiest and best vegan ice cream I’ve seen. No need to worry about best before freezer time it was gone in 2 days. My family love it. A new favourite recipe for us.

    • Gavin | Jessica in the Kitchen Reply

      Thank you so much Nicola! We’re so happy that you like it.

Leave a comment »
Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (2024)

FAQs

What replaces dairy in vegan ice cream? ›

The secret is nothing more than coconut milk. Full-fat, creamy coconut milk. Other vegan milk substitutes, like almond milk or soy milk, just don't cut it when it comes to ice cream.

What is the best non-dairy milk for homemade ice cream? ›

Kaminsky says that you'll get the best results from dairy-free counterparts that are higher in fat such as canned coconut milk. She typically uses almond milk as her base, but other non-dairy milks can work (steer clear of rice milk because it tends to be too watery).

How do you thicken vegan ice cream? ›

Plant-based fats are the best way to thicken vegan ice cream. Coconut cream, full-fat coconut milk and coconut oil will give the creamiest and thickest results. Cornstarch and tapioca starch can also be used to thicken but the end result will be a little more icy and a little less creamy.

How do you keep ice crystals out of vegan ice cream? ›

Vegan Ice Cream Challenges

Because of this, ice crystals form which create a grainy or sandy mouthfeel in the finished product. Some solutions include adding proteins, food gums and other hydrocolloids to bind the water during the freezing process.

What is the best oil for vegan ice cream? ›

Blends of vegetable oils (60% to 80% coconut oil or palm kernel oil with 20% to 40% of a liquid oil such as sunflower oil, soybean oil, peanut oil, or olive oil) are often used in vegan ice cream production to obtain the optimum amount of solid fat.

What can I use instead of heavy cream for ice cream vegan? ›

Coconut cream is a versatile ingredient that makes an excellent vegan substitute for heavy cream. While it can be purchased pre-made, it's also simple to make at home using coconut milk. Simply chill a can of full-fat coconut milk in the fridge overnight, open it and pour the liquid contents into another container.

What kind of milk is in vegan ice cream? ›

It's not made with low-fat or skim milk, or anything like that. Dairy-free frozen desserts typically substitute regular milk with plant-based milk such as almond, soy, coconut, or cashew milk, although there are some amazing brands (*cough, cough, Eclipse*) that take it even further.

What is ice cream without dairy called? ›

Most vegan ice creams are made with coconut milk, almond milk or soy milk. All of those bases come from plants, and none include anything that comes from an animal. If, however, an ice cream is made with coconut milk but contains egg, it is dairy-free but not vegan, since it has egg.

Which non-dairy milk freezes best? ›

Dairy substitutes like almond milk, oat milk, soy milk, and the likes can be frozen. Just know they tend to get grainier than regular milk when stored in the freezer. If you do end up freezing plant-based milks, use them in smoothies or cook with them.

What is the best emulsifier for vegan ice cream? ›

A common - and better - emulsifier for ice cream is soy lecithin, which can be derived from soybeans, sunflowers and rapeseed. Soy lecithin has a neutral taste, and also allows you to make egg-less ice cream.

What is the best stabilizer for ice cream? ›

Locust bean gum (E410)

LBG is a very popular stabilizer in ice cream. It's one of the best gums at reducing ice crystal size. And it produces, a smooth texture, a creamy mouth-feel, and a silky finish. It also works well with other gums, especially Guar and Carrageenan.

What is the best thickener for homemade ice cream? ›

Tapioca Starch: Similar to cornstarch, tapioca starch can be used as a thickening agent to achieve a creamy texture in non-custard ice creams. Junket Tablets: Junket tablets, made with rennet, can also serve as a thickening agent for certain ice cream recipes.

What are the stabilizers in vegan ice cream? ›

Guar, acacia, and xanthan gum can all be added to a recipe while cold. They can be blended into a recipe without needing to heat for them to activate. These ingredients are all similar in that they are thickener but they all have slightly different thickening properties. Guar creates a smooth creamy texture.

How do you make homemade ice cream creamy and not icy? ›

Whole milk – I don't recommend replacing it with reduced fat or skim. Whole milk's higher fat content ensures that the homemade ice cream comes out creamy, not icy. Cane sugar – For sweetness.

Why is my homemade ice cream so hard? ›

Similarly, too little sugar in ice cream can make it rock hard. Because sugar lowers the freezing point of the water in ice cream, the right amount will keep your ice cream from freezing completely – which is to say, leaves it scoopable instead of turning it into a brick of ice.

What are some vegan replacements for dairy products? ›

Plant-based alternatives to milk include almond milk, soy milk, and oat milk. For eggs, you can use substitutes like flaxseed or chia seed eggs, mashed bananas, or tofu. Cheese alternatives include options made from nuts (like cashews or almonds), soy, or nutritional yeast-based varieties.

What is a dairy alternative for vegans? ›

rice, oat, almond, hazelnut, coconut, quinoa and potato milks. foods that carry the "dairy-free" or "suitable for vegans" signs.

How do vegans replace dairy? ›

Soy, oat, almond, coconut, and other milk alternatives are available at all natural food stores and most supermarkets. Vegan milks are sold in two types of packaging: conventional milk cartons stocked in the refrigerated dairy case, and aseptic juice boxes sold at room temperature.

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