Why You’ll Love This Recipe
Vegan No-Churn Strawberry Ice Cream is a refreshing, dairy-free treat that’s rich, creamy, and bursting with real strawberry flavor. Made without an ice cream maker, it’s perfect for anyone looking for an easy, plant-based dessert. With just a few wholesome ingredients and minimal effort, you can enjoy a scoop of summery sweetness any time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh strawberriesfull-fat coconut milk (canned)maple syrup or agave nectarvanilla extractlemon juicepinch of salt
directions
Wash and hull the strawberries, then blend them until smooth. Set aside.
In a large mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, lemon juice, and salt until well combined.
Fold in the strawberry puree until the mixture is evenly pink and smooth.
Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
Cover the pan with plastic wrap or a lid and freeze for at least 5-6 hours, or until firm.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften for easier scooping.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesFreezing time: 5-6 hoursTotal time: 6 hours 15 minutes
Variations
Add chopped strawberries or other berries for extra texture.
Swirl in strawberry jam for a ribbon effect.
Mix in vegan chocolate chips or crushed cookies for added indulgence.
Use raspberries or mango for a fruity twist.
Add a splash of strawberry liqueur for a grown-up version.
storage/reheating
Store in a sealed, freezer-safe container for up to 2 weeks.To soften for serving, let the ice cream sit at room temperature for 5-10 minutes before scooping.Do not refreeze once fully melted.
FAQs
Can I use frozen strawberries?
Yes, thaw them first and drain excess water before blending.
Can I use light coconut milk?
Full-fat coconut milk provides the creamiest texture. Light versions may result in an icier texture.
Can I use another sweetener?
Yes, agave nectar or date syrup are great vegan alternatives.
Do I need an ice cream maker?
No, this is a no-churn recipe—just freeze and enjoy.
Why lemon juice?
It enhances the strawberry flavor and adds brightness.
Can I make this nut-free?
Yes, it contains no nuts unless you add them as a mix-in.
Can I substitute almond milk?
Almond milk won’t be creamy enough on its own—stick with coconut milk for best results.
How do I prevent ice crystals?
Cover tightly and press plastic wrap against the surface before freezing.
Can I make it sugar-free?
Use a sugar-free syrup or natural alternative like stevia, but adjust for taste.
Is it kid-friendly?
Absolutely—kids love the fruity flavor and creamy texture.
Conclusion
Vegan No-Churn Strawberry Ice Cream is a simple, delicious way to enjoy a frozen dessert that’s both healthy and indulgent. Perfect for warm days or anytime you crave something sweet, this recipe delivers all the flavor and texture of traditional ice cream without the dairy or hassle. Give it a try and discover your new favorite summer treat.
Print
Vegan No-Churn Strawberry Ice Cream
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes (including freezing time)
- Yield: 6 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegan
Description
A creamy and refreshing vegan strawberry ice cream made without an ice cream maker. Perfect for summer treats with simple, wholesome ingredients.
Ingredients
- 3 cups fresh strawberries, hulled and sliced
- 1/2 cup maple syrup
- 1 tbsp lemon juice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup raw cashews (soaked for 4 hours or overnight)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Soak the cashews in water for at least 4 hours or overnight. Drain before using.
- In a saucepan over medium heat, combine the strawberries, maple syrup, and lemon juice. Cook for 10 minutes until the strawberries soften and release their juices. Let it cool.
- In a blender, combine the cooled strawberry mixture, soaked cashews, coconut milk, vanilla extract, and salt. Blend until completely smooth and creamy.
- Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
- Cover and freeze for at least 6 hours or until firm.
- Before serving, let the ice cream sit at room temperature for 10-15 minutes to soften slightly for easier scooping.
Notes
- Use ripe, sweet strawberries for the best flavor.
- You can substitute maple syrup with agave nectar or another liquid sweetener.
- Blend thoroughly to ensure a smooth, creamy texture.