Vegan Strawberry Coconut Ice Cream (No Churn)

Preparation 4 hr Cook Time 00:00 Serves 6 -12 servings     adjust servings


  • 4 cups frozen strawberries
  • 28 oz (two cans)/ 793 g cans coconut cream*
  • 1 vanilla bean, split and seeded I use Rodelle
  • 1/2 cup maple syrup


  1. Add the coconut cream to a food processor and whip until soft peaks form.
  2. 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

  1. Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing.
  2. Freeze the ice cream according to the manufacturer's instructions for your machine.

No Machine/No Churn

  1. 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.
  2. 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.
  3. 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.


Recipe Notes

  1. This recipe is vegan,  gluten free and the Rodelle beans are nut free.
    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.
    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.
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