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.
Nutrition
Serving Size: ½ cup provides 8.7 g of fat, 11.2 g carbohydrates, 40% DV Vitamin C, for 129 calories.
Price
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.
VEGAN NO CHURN STRAWBERRY ICE CREAM
This no churn strawberry ice cream is so delicious, just takes 3 ingredients, and is vegan. No ice cream maker is required, so as long as you have a food processor or blender, you can make this in no time. Great for those with dairy allergies, or other food preferences. Wholesome ingredients, with no preservatives or additives commonly found in store-bought alternatives.
ingredients:
- 2 cups frozen strawberries
- 1 (13.5 oz) can of coconut milk, chilled, unsweetened
- 1/2 cup maple syrup
instructions
- Place a loaf pan into the freezer (do ahead of time if possible)
- Gather all of your ingredients, and food processor or blender
- Scoop the solid portion of the coconut milk out of the can, add it to the food processor, followed by the remaining liquid at the bottom of the can
- Process until smooth
- Add the strawberries and maple syrup to the food processor. Been until smooth
- Pour the mixture into your loaf pan, cover, and place in the freezer to firm up
- Stir after 20-30 minutes to help reduce the chance of ice crystals forming
- Once ice cream is at the desired consistency, take out and let soften until you are able to scoop it
- Enjoy!
NOTES:
If ice cream freezes solid before eating, allow 20-30 minutes at room temp to soften. Run your ice cream scoop under hot water to help make scooping easier. If you want strawberry chunks through your ice cream, pulse an additional 1/2 cup of strawberries until you get 'chunks.' Mix them into the loaf pan before freezing.