Vegan Strawberry Coconut Ice Cream (No Churn)
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!
One of my favourite parts about summer is definitely 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 went very 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 gelato three times in one day while in Venice. Needless to say, I love ice cream. So I knew that I needed to make some 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.
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.
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!
If you try this Vegan Coconut Strawberry 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 on Instagram AND on Snapchat: 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 Coconut Ice Cream (No Churn)
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
- This recipe is vegan and gluten free.
- 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. - 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.
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.
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!!
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?
Thank you for responding!
I used a regular blender which wasn’t hot. Also, my coconut cream was bought from Trader Joe’s.
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!
Yummy. I formed intobzlls and wrapped in mochi. Yum yum,
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 !!
Hi Laura!
With a hand whisk/hand held mixer or whisk by hand! Hope that helps so much and enjoy!!
Also aww thanks so much!!
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?
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!
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.
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.
Thank you so much Nicola! We’re so happy that you like it.
Hi Jessica, to make sure the ice cream stay creamery like in the store without the icy texture, is it best to use a spoon every two hours to keep it from being icy?
2 second question how would I make butter pecan ice cream. Thanks for your help.
Hi Alice,
Happy to help! I would definitely use a whisk every two hours to keep it from being icy. In terms of the Butter Pecan Ice Cream, this isn’t something we’ve tried to make, so I am so sorry to say I don’t have any advice on that one but if you do find a delicious version, do let me know! It sounds delicious!
Hi Jessica,
Do you have a recipe for a vegan butter and lemon pound cake you can share?
Thank you
Hi Alice!
I’ve got you covered. Here’s a recipe for my Vegan Butter. And while I don’t have a pound cake recipe, I have a few options for you. The first, is a lighter, Vegan Vanilla Cake. This is already vegan and ready to rumble! The second, is to use a pound cake recipe that you love, and swap out any non-vegan parts. You’ll have vegan butter that you can use, then for the egg, you can take a peek at my Egg Substitute information for the perfect sub for a cake like that! Bonus, there’s a free downloadable Egg Substitute Cheat Sheet on that page as well, in case you need it for any other recipes. Let me know if this helps!
Wow! 5 stars is too low. I added some cardamom ground and a dash of salt and a touch of rose water. So good. I got sick on non dairy ice cream from the store. So I looked up this recipe and I’m just so lucky you’re doing this work, Jessica. Thank you! Sad that cows are being abused and that non dairy store ice creams are full of processed junk. May God bless you!!!
Wow thank you so much what a compliment about 5 stars being too low! Thank you so much for sharing with me and God bless you too! SO glad you enjoyed so much!!