clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No-Churn Vegan Strawberry Ice Cream

No-Churn Vegan Strawberry Ice Cream

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


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.


  • 2 cups strawberries, fresh or frozen
  • 1 can full fat coconut milk (13.66 oz)
  • 1/2 cup maple syrup or honey
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  1. Blend all ingredients in a blender or food processor until creamy.
  2. 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.


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.

  • Prep Time: 5 hours 5 mins
  • Category: Dessert
Skip to content