Vegan No Churn Strawberry Ice Cream
This 3-ingredient vegan strawberry ice cream recipe is so easy, and has been a go-to for me when I’m wanting a fruity sweet treat!
Reasons why I love this recipe:
It’s an easy, no churn recipe— so no ice cream maker is required
Only 3 ingredients, most of which you likely have on hand
It’s dairy-free, making it suitable for those with allergies or other dietary preferences, although anyone can enjoy this recipe!
This no churn strawberry ice cream recipe is so simple, anyone can make it!
Vegan Strawberry Ice Cream
First, Put a loaf pan in the freezer, or do this ahead of time if possible. Then, gather your ingredients and food processor. You’ll need a chilled can of coconut milk (full fat is preferred), frozen strawberries, and maple syrup or agave.
My local grocery store carries Michigan grown fruit in the freezer section, in a ‘Farm to Freezer’ program, so I was able to find local strawberries even here in Michigan in the middle of the winter.
Next, measure out and add all ingredients to your food processor, or blender. Use a spoon to get the solid portion of the coconut milk out of the can, and add the remaining liquid in as well, blend. Add the strawberries and maple syrup. Start with half the maple syrup that is called for.
Blend the ingredients until smooth and no chunks remain. Taste the no churn strawberry ice cream mixture, it should be a pourable consistency, not too thin, not too thick. If you prefer it to be sweeter, add more maple syrup. Then pour it into your loaf pan, and place in the freezer. (See-- this no churn strawberry ice cream is a game changer!! So quick & easy)
Let it solidify in the freezer for a few hours, or until desired texture is reached. If you prefer a softer texture similar to soft serve, you won’t need to leave it in as long, and could be enjoyed sooner. I also recommend giving it a stir in the pan after 20 minutes, and again in another 15 minutes. This will help reduce any chance of forming ice crystals.
If your vegan strawberry ice cream is solid all the way through, please allow it to sit at room temp for ~30 minutes, or until you’re able to scoop it!
If you’d like pieces of strawberry throughout your vegan strawberry ice cream, take another ½ cup of strawberries, if frozen pulse in the food processor, if fresh cut up them into pieces. Add them to the ice cream before pouring it in the pan. Make sure they are evenly spread throughout the the ice cream mixture.
Serving Size: ½ cup provides 8.7 g of fat, 11.2 g carbohydrates, 40% DV Vitamin C, for 129 calories.
To make this no churn strawberry ice cream, it costs roughly $6.07 to make. Variability in price depends on geography, sales, and any ingredients bought in bulk (highly recommend frozen berries from costco to save money). This costs $0.87, per ½ cup serving.