Vegan Strawberry Coconut Ice Cream (No Churn)

Creamy vegan strawberry ice cream is made with just 4 ingredients. It's super easy to prep, and the best thing to cool down with on a hot summer day!

Course Desserts

Cuisine American

Prep Time 4

Resting Time 5

Total Time 5 4

Servings

Calories 366

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

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.

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.

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 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.