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.
Omigosh, I can totally picture you standing, poised by the door, ready to sprint for the ice cream truck. Mind you, I’d be standing right by you, athletic shoes on, ready to go! In fact, you’ve probably never seen me move so fast! Haha. Jessica, do you think that would count as our summer cardio? Lol. Well, I’d do all the summer cardio necessary to be able to eat this entire tub of perfectly creamy strawberry ice cream! I love how simple the ingredients list is. Also, no churn? Thank you, J, for making this delicious AND easy. Because, really, the summer *requires* us to chill (pun intended. Lol). Save me a scoop? Pinning, my friend!
Hahaha! I agree that definitely counts as cardio!! Thanks D!!!
YUM! I love the vibrant color AND who can resist a strawberry dessert in the summer. I ate my fair share of gelato in Italy, too—I always went for coffee flavored 🙂
Thanks so much Liz! I need to try the coffee flavour!
looks so refreshing! love the fact that it’s vegan, means I can eat all of it!!
Thanks Manali!
I love summer for that exact reason, too. It just seems more acceptable to be able to eat ALL the ice cream then! This strawberry version looks gorgeous, Jessica! I love that it’s no churn, too. Just perfect!
Thanks so much Gayle!! So true to ALL the ice cream!
I am still trying to master vegan ice cream and this one looks like the PERFECT way to start! I love strawberries, and especially strawberry ice cream, so my name is written all over this!
Thanks so much Amanda!!
This looks perfect for summer! Will definitely try this with my self-churning ice cream maker, but thanks for giving us both options.
Thanks KC! You’re very welcome. If you make it please come back and let me know!
If you were a child where I live now, the ice cream truck comes multiple times per day (or at least it did until they tore down the low-income housing development across the street. I’m sure it will be back once the new development, which is mixed use, is completed). I hear you about the gelato three times in one day in Venice. Earlier this year we had it twice, once in Sienna and the other time in San Gimignano. Definitely the best stuff, but I think this strawberry ice cream will be very good, too. 🙂 I love that it’s no churn, because that means I have the ability to make it.
Oh yes I hope the ice cream truck comes back!! I would love to have some more gelato very soon. Thank you so much and I hope you enjoy it! If you make it please come back and let me know!
Hi Jessica,
When you list Coconut Cream as an ingredient, you are referring to Coconut Cream like Trader Joe’s and not to the cream collected from a refrigerated can of Coconut milk, right? This may seem like a stupid question.. but, one of my coworkers insists that she has seen many recipes for vegan ice creams that use the cream from a couple refrigerated cans of coconut milk and that is what you have listed in your recipe. Thank you!!
Hi Vrginia,
Not a stupid question at all! You can either use the Trader Joe’s coconut cream, or you can make cocnout cream yourself at home with the can in the fridge trick. Just put a can of coconut milk in the fridge overnight, then take it out when you’re ready, turn it over, open it and pour off the little liquid that’s on top. The rest of it should be a thick cream and you can use that. I hope that helps! I’m going to include clear instructions for this in the recipe. Thanks for pointing that out!
Hi Jessica,
I prepared this recipe yesterday for two vegan friends. It turned out delicious!!. Since yesterday was hot (I live in New York), I was a bit worried about the amount of time it would take to freeze the ice cream base using the no churn method. So, I used two cold Trader Joe’s Coconut Cream cans. It almost became a ritual – each one of us took turns whisking the ice cream every twenty minutes. Boy, was the wait worth it. It was delicious!! — so creamy and not overly sweet like so many Vegan commercial ice creams tend to be!! My friends and I thank you.
Hi Virginia,
Thanks SO much for your feedback!! I love that it became a ritual, I need to do that with my friends! So glad you all enjoyed it and you’re so welcome!
I wanted to try this recipe, but had a question about the coconut cream. Do you know how much 2 cans worth of coconut cream would be in cups? My local store happens to sell just the cream, but I’m not too sure how much that would work out to!
Hi Grace, 2 cans worth is about maybe 3 cups of coconut cream. When I make it from full fat I get like 2 1/2 cups, so either amount should be fine. Hope that helps!