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

This Vegan Strawberry Coconut Ice Cream is deliciously creamy, no churn and so easy to make! You only need 4 ingredients! via https://jessicainthekitchen.com

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 deliciously creamy, no churn and so easy to make! You only need 4 ingredients! via https://jessicainthekitchen.com

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.

This Vegan Strawberry Coconut Ice Cream is deliciously creamy, no churn and so easy to make! You only need 4 ingredients! via https://jessicainthekitchen.com

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 creamy. Now go forth, and make ALL the ice cream!

This Vegan Strawberry Coconut Ice Cream is deliciously creamy, no churn and so easy to make! You only need 4 ingredients! via https://jessicainthekitchen.com

 

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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.

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Vegan Strawberry Coconut Ice Cream (No Churn)

by: Jessica in the Kitchen
Prep Time 4 minutes
Total Time 4 minutes
Servings 6 servings
Course Desserts
Keyword Dairy Free, Egg Free, Gluten Free, Soy Free, vegan, Vegetarian
Ingredients
  • 4 cups frozen strawberries
  • 28 oz two cans/ 793 g cans coconut cream*
  • 1 vanilla bean split and seeded
  • 1/2 cup maple syrup
Instructions

Instructions

  • Add the coconut cream to a food processor and whip until soft peaks form.
  • Add all rest of the other ingredients into a food processor and blender together until thick and creamy and combined. Fold in in the whipped coconut cream and mix together until combined.

Ice Cream Machine

  • Place all 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,  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
    1. 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.
 
by Jessica

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39 comments

  1. picaram says:

    Yummy! Thank you for sharing the recipe, the ingredients are so simple ^^ Gonna try it as soon as possible.

  2. Carl says:

    Hi Jessica,

    This looks lovely! Really simple, which is always a big bonus for me!

    How does it hold up in the freezer after a few days? Does it get too icy? I’m just starting with my vegan ice cream experiments and I’m getting some pretty mixed results!

    Thanks

    Carl

    • Gavin | Jessica in the Kitchen says:

      Hi Carl! Thanks for the kind comment! After a couple of days of sitting in the freezer it does start to get icy. The initial 3 days its fine though. I hope this helps!

    • Gavin | Jessica in the Kitchen says:

      Hi Carl! Thank you for your kind words! For the first 3 days it remains smooth if instructions are followed correctly. After that it can start to get icy. I hope that this helps!

  3. Susana says:

    Hi Jessica,

    Thanks for the recipe, I cut down the ingredients in half for a trial run and needless to say it was good first attempt! I wonder have you thought of using chunks of coconut before?

    Thanks!

    • Jessica says:

      Hi Susana!!

      Aww so happy to hear that!! I never have but that sounds amazing!

  4. Anna says:

    This is the first ice cream I ever made in my life. And II am so happy that my attempt was successful!)) Thank you, Jessica! I could eat a lot of it, but have a question) How many calories are there?:) Thank you for your respond!)

  5. Erin says:

    This looks great!

    Does the coconut milk you used have guar gum in it?

  6. Patrick says:

    What soft peaks? Didn’t work for me. I chilled the cream first too. I guess even if you get coconut cream instead of coconut milk, you still have to separate it and not use the liquid. Love your site. Thanks.

    • Jessica says:

      Hi Patrick,

      Sorry it didn’t work for you – it’s definitely the liquid that caused it. I’m so happy you love my site!! I hope you’re able to make this again and enjoy!

  7. Mel says:

    How much ice cream does this make in cups or pints?

    • Courtney | Jessica in the Kitchen says:

      Hi Mel! So Sorry we took so long to respond! This should make 8 1/2 cup Servings – 1 ice cream scoop is equivalent to a half cup! Hope this helps!

  8. Phyllis Henderson says:

    I’m looking forward to trying some of the recipes that I have got from you. I’ll let you know how I get on. I’ve got type 2 diabetes so I have to watch my sugar intake. I miss ice cream so much and macaroni and cheese ? I have been trying new recipes some have been good and others have been not so good. I’m still a learner but I’m getting there. Any way I love your page and I’ll keep you up dated.

    Regards

    Phyllis x ?

    • Courtney | Jessica in the Kitchen says:

      Hi Phyllis! We love to hear from our readers. Keep trying at the recipes. Somethings take time to master but we’re so glad you’re willing to try. We look forward to seeing more updates from you!

      Happy Cooking!

  9. Lucas says:

    Do you think the ice cream would still be sweet enough if I omit the maple syrup?

    • Jessica says:

      Hi Lucas,

      I think you should make it and taste it before the freezing to see if it’s sweet enough for you, although the maple syrup also helps reduce icy-ness. Hope that helps!

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