Strawberry Ice Cream Recipe
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My 3-ingredient strawberry ice cream recipe yields thick, creamy ice cream that’s wildly refreshing. It’s easy to make and doesn’t need an ice cream maker. No dairy is needed!
Store-bought strawberry ice cream is delicious, but it’s often packed with fillers, gums, and excessive sugar. After testing this recipe dozens of times, I can confidently say homemade is creamier, fresher, and just as indulgent.
My no-churn strawberry ice cream needs just three simple ingredients and has zero dairy- and you’d never guess it. It blends up silky smooth, sets perfectly in the freezer, and has the same flavor as classic ice cream. My family calls it “the good stuff”, and asks for it every weekend!
Table of Contents
Why this is the strawberry ice cream recipe to make
- 3 key ingredients. Yes, you read that right: all you need are strawberries, maple syrup, and coconut milk- nothing artificial, just Whole Foods.
- Full of fresh strawberry flavor. I tested this with fresh and frozen berries, and both deliver an intense, natural strawberry taste. No extracts or syrups needed.
- No ice cream machine is needed. I love that all you need is a blender (or food processor) and a loaf pan. It churns up smooth and creamy every time.
- You won’t miss the dairy. I’ve served this to plenty of dairy-lovers, and no one guessed it was dairy-free until I told them!
★★★★★ REVIEW
“This is so good!!!!!!! I forgot about it, and it’s been a few days in the freezer, but it still tastes amazing. I love how it isn’t full of sugar and is super creamy♥️” – Justice
Key Ingredients
- Chilled coconut milk. Canned, full-fat coconut milk gives the ice cream its richest, creamiest texture. I’ve had the best results with Thai Kitchen and Whole Foods brands (both are consistent and not overly watery). Pop the cans in the fridge for a few hours before using- this helps the mixture chill faster and set up creamier in the fridge.
- Maple syrup. My #1 sticky sweetener of choice, but agave nectar also works. If you don’t mind the overpowering flavor of honey, you can use that too.
- Frozen strawberries. Frozen strawberries are preferred because they are naturally thicker and yield a creamier ice cream.
- Xanthan gum. This is totally optional, but after testing several batches side by side, I found that adding 1/4 teaspoon of xanthan gum keeps the ice cream smooth and easy to scoop- even after a few days in the freezer. It prevents ice crystals from forming, which is why many premium ice cream brands use it in their recipes.
Tested recipe variations
Here are some of the ways I’ve tweaked this ice cream to change things up:
- Make creamier ice cream. Swap the canned coconut milk for canned coconut cream, or discard the liquid at the bottom of the cans.
- Add more strawberry flavor. After blending, lightly fold in some strawberry chunks, stewed strawberries, or even strawberry jam. It’ll add a different texture and more sweetness.
- Add other berries. Why stop at strawberries? Toss in raspberries, blackberries, blueberries—you name it!
- Flavoe extracts. Add 1 teaspoon of vanilla extract or lemon juice for a subtle note.
How to make strawberry ice cream
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine ingredients. In a blender, add the ingredients (except the xanthan gum) and blend until thick and creamy.
Step 2- Freeze. Pour the ice cream mixture into the loaf pan and cover with plastic wrap. Every 20-30 minutes for the first hour, stir the ice cream by hand to prevent it from becoming icy.
Step 3- Thaw and serve. Let the ice cream thaw for 10-15 minutes before scooping it into your bowl.
Arman’s recipe tips
- Don’t use fresh strawberries. I know it may be tempting, but fresh strawberries will change the texture and make it difficult to firm up. If you only have fresh strawberries, freeze them before making the ice cream.
- Do not overblend. Overblending the ice cream mixture can result in an icy dessert that is difficult to scoop. Blend everything until smooth and just combined.
- Use an ice cream maker. While optional, it saves me the trouble of churning by hand and gives the ice cream a soft-serve consistency. Ensure that you follow the manufacturer’s instructions.
- Wet the ice cream scoop. It’ll make scooping the ice cream easier.
Frequently asked questions
Transfer the ice cream into a freezer-safe container and freeze for up to 1 week. For best results, press a piece of parchment paper directly on top of the ice cream before sealing- this prevents ice crystals (I learned this trick during my weeks studying frozen desserts in culinary school!).
I don’t recommend refreezing once it has thawed. Since this is dairy-free, refreezing causes the texture to turn icy and rock-hard, making it difficult to scoop.
Yes! I’ve tested this recipe with heavy cream and half-and-half, and both work beautifully. Use the same amount as the coconut milk and chill it before blending. The texture is even creamier, but please note that it will no longer be dairy-free.
3-Ingredient Strawberry Ice Cream
Video
Ingredients
- 2 cups frozen strawberries
- 14 ounces canned coconut milk refrigerated * See notes
- 1/2 cup maple syrup
- 1 teaspoon xantham gum optional
Instructions
- Place a loaf pan in the freezer.
- In a high-speed blender or food processor, add the chilled coconut milk, adding the layer of cream first, followed by the liquid. Add your frozen strawberries and maple syrup and blend until thick and creamy. Do not overblend, or it will become too icy when thawing.
- If you choose to use xantham gum, add it halfway through blending and do not overblend.
- Pour the strawberry ice cream mixture into the frozen loaf tin. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
- Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
Notes
- Coconut milk: Must be full-fat coconut milk from a can.
- Leftovers: Strawberry ice cream can be stored in a freezer-safe container in the freezer for up to 1 week.
- Ice cream machine: Once you’ve blended the ingredients, transfer it to an ice cream maker and churn as per the instructions (mine is 45 minutes).
- Dairy: Swap the coconut milk for heavy cream or half-and-half.
Am going to try the strawberry icecream, as I am allergic to full fat cow’s milk and cream.
This version will be good for me. I have a icecream maker.
Thank you for your yummy strawberry ice-cream recipe..looking forward to try out all your other recipes..Greatly appreciated..Have a blessed day ahead.🙏🏻🌹❤️