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!
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.
Vegan Creamy Chocolate-Avocado Ice Cream (No Churn)
Vegan Strawberry Coconut Ice Cream (No Churn)
- 4 cups frozen strawberries
- 28 oz 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
- 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.
- This recipe is vegan, 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
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.
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.
Yummy! Thank you for sharing the recipe, the ingredients are so simple ^^ Gonna try it as soon as possible.
You’re very welcome, I hope you enjoy!!
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!
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!
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!
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?
Aww so happy to hear that!! I never have but that sounds amazing!
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!)
So happy to hear that – you’re so welcome and thanks for your feedback! I’m not sure how many calories but you can calculate it on https://www.verywellfit.com/recipe-nutrition-analyzer-4157076!
This looks great!
Does the coconut milk you used have guar gum in it?
Thanks Erin! No it doesn’t!
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.
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!
How much ice cream does this make in cups or pints?
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!
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.
Phyllis x ?
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!
Do you think the ice cream would still be sweet enough if I omit the maple syrup?
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!
This recipe was amazing! Not only is it dairy free but its also refined sugar free! It was a great treat, especially for my brother with multiple allergies and intolerances! Thanks so so much for the recipe! I’ll for sure be making it again! 🙂
We’re so happy that you and your brother enjoyed this recipe Anna! Thank you so much for trying it and leaving such a nice review!