If you haven't noticed, this is the first ice cream recipe on Nurture My Gut. Yup, it's true! I have been working on vegan ice cream recipes for the last few years and unfortunately, all I get is something I am not proud to share.

The flavors are amazing but the texture is icy. Tis the reason, no yummy ice cream recipes, until now! I have finally discovered the secret to creamy ice cream!

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Okay, it's not really a secret! Just check out the ingredients in store bought vegan ice creams and you will find xanthan gum in the list. I was actually avoiding adding xanthan gum to my ice cream because I wanted to keep the ingredients clean and minimal, but with so many failures, I decided to give it a chance. I am so glad that I did! The texture is just like an ice cream full of dairy. Seriously, this is so creamy! I am looking forward to making more No-Churn Vegan Ice Cream Recipes for you.

Adding xanthan gum (corn free version)is truly the secret to an extra creamy No-Churn Vegan Ice Cream. You do not even need an ice cream maker, just blend your ingredients, pour into a container and freeze for 5-6 hours. Let your ice cream thaw for a few minutes and then its ready to scoop into bowls or onto my gluten free waffle cones.

I will be working on a vegan chocolate ice cream. Any flavors you want to see on the blog? Please make your request in the comments below!

For more easy No-Churn recipes, be sure to check out my:

Want all the recipes in one place? Check out The No-Churn Vegan Ice Creams E-Book which includes all of Nurture My Gut's No-Churn Recipes plus 2 bonus recipes.

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This recipe is included in the No-Churn Vegan Ice Creams E-Book. Want more recipes? Check out The No-Churn Vegan Ice Creams E-Book with 8 vegan creamy ice cream recipes free from dairy, eggs, refined sugars and gluten.

No-Churn Vegan Strawberry Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Ester Perez
Total Time: 5 hours 5 minutes
Yield: 4 1x

Print Recipe

Description

This easy No-Churn Strawberry Vegan Ice Cream is rich and creamy. Just blend all ingredients in the blender, pour into a loaf pan and let the magic happen. In a few hours, you have a creamy luscious ice cream that resembles a classic store bought version. This recipe is included in the delicious No-Churn Vegan Ice Creams E-Book which includes 8 creamy ice cream recipes.

Ingredients

Scale

2 cups strawberries, fresh or frozen
1 can full fat coconut milk (13.66 oz)
½ cup maple syrup or honey
1 teaspoon xanthan gum
½ teaspoon vanilla extract
¼ teaspoon almond extract

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Instructions

Blend all ingredients in a blender or food processor until creamy.
Add to a loaf pan and cover with plastic wrap. Freeze for 4-5 hours for a soft serve ice cream and 5-6 hours for a "firm" ice cream or overnight. Allow to thaw for 5 minutes before serving.

Notes

Prep Time: 5 hours 5 mins
Category: Dessert

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Ester Perez

I’m a devoted wife, proud mama, health coach and naturopath passionate about helping others feel their best. Here I share nourishing recipes and simple wellness tips for more energy, balance and vibrant living. Every recipe, photo and video you see is created by me—with love, intention and a whole lot of real food.

Comments

Nic says

May 04, 2021 at 3:16 am

Hi

Can I substitute the maple syrup for sugar?

- Ester Perez says
  
  May 07, 2021 at 6:28 pm
  
  Yes. It would make it more creamy since there is less liquid.
  
Sandy says

May 21, 2020 at 7:38 pm

I made this and it was absolutely delicious. I was hesitant to use the xanthan gum but saw that it is used in so many products so I gave it a try. OMG! The ice cream was so creamy. I would love if you would post others especially chocolate.

- Ester Perez says
  
  May 27, 2020 at 12:07 pm
  
  HI Sandy,
  
  I am so glad you to hear that you enjoyed this recipe! I have 6 No-Churn Vegan Ice Cream Recipes and the No-Churn Vegan Double Chocolate Peanut Butter Ice Cream is on of my favorites. Here is the link to the Ice Cream Category Page: https://nurturemygut.com/category/ice-cream/
  Here is the link to the No-Churn Chocolate Peanut Butter Ice Cream: https://nurturemygut.com/no-churn-vegan-double-chocolate-peanut-butter-ice-cream.html/
  
Jillian says

January 12, 2020 at 10:55 pm

I've never been able to cultivate a taste for coconut anything, but this looks so delicious that I may have to give it a try. Have you ever tried other dairy alternatives such as almond milk or oat milk? I'd be interested to find out if they would make decent vegan ice cream. They are my dairy alternate of choice in pretty much everything else, especially coffee. 🙂

- Ester Perez says
  
  January 13, 2020 at 7:10 pm
  
  I think that oat milk or cashew milk would work best but you may need to add an extra teaspoon of xanthan gum to compensate for the texture. Canned coconut milk is very thick plus it comes with coconut oil. If you make a thick and creamy homemade almond milk, that would probably work too. I have not personally tried it though.
  
Sally Hudson says

August 02, 2018 at 5:26 pm

I have mine in the ice cream maker at the moment. Not sure if I like the almond flavoring though. It tasted really strong before I put it in the maker. I will probably omit it next time. Other than that I think it tastes really good.

I partially watched your video about tortillas. I closed it after the 6th commercial halfway through. I hate waiting on the commercials. I guess Netflix and Hulu have spoiled me.

- Ester Perez says
  
  August 06, 2018 at 9:27 pm
  
  Hi Sally,
  Thanks for sharing your thoughts. How did you like it after it came out of the ice cream maker? Those tortillas are very similar to regular flour tortillas. I hope you get the chance to make the recipe. I understand about ADS, they cut you off right in the middle of a good part. For now, I need to keep them because they help support my blog. Warmly, Ester
  
  - Sally Hudson says
    
    August 07, 2018 at 7:37 am
    
    The ice cream turned out really good except I still didn't like the flavor of the almond flavoring. I will leave it out next time. Just a little too strong for my taste. I may try adding a small amount of strawberry flavoring.
    The ice cream had a nice consistency. I poured it into muffin tins and froze it for individual portions. Worked out great!
  - Ester Perez says
    
    August 07, 2018 at 10:32 pm
    
    That sounds wonderful Sally! I love the idea of the muffin tins! Very clever! The strawberry flavoring sounds like a great idea! What brand do you like to use? I have never tried that before. Thanks again for sharing your results! Warmly, Ester
Bethany V says

April 06, 2018 at 7:38 am

I have had the same ice issues in my ice cream so I will try the xanthan gum. Have you tried this recipe in an ice cream machine?

- Ester Perez says
  
  April 06, 2018 at 4:46 pm
  
  Hi Bethany, I have not tried making this specific recipe in the ice cream maker. I do think it would come out delicious though. I have made several dairy free recipes that are similar with great success! I will let you know how it goes next time I make it! Warmly, Ester