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This 3-ingredient strawberry ice cream recipe yields thick, creamy ice cream that’s wildly refreshing. I love that you don’t even need an ice cream maker!
Love easy ice cream recipes? Try my oat milk ice cream, coconut ice cream, and almond milk ice cream.
Nowadays, healthier strawberry ice creams line the shelves of every mainstream grocery store. I’m all for it, but let’s just say the ingredient lists are about as long as a CVS receipt.
That’s why I’ve become obsessed with making my own ice cream at home. It’s healthier, cheaper, and tastes better, too.
Table of Contents
Why I love this recipe
- 3 key ingredients. Yes, you read that right: all you need are strawberries, maple syrup, and coconut milk.
- Full of fresh strawberry flavor. There are no extracts or syrups in this recipe. What you see is what you get.
- No ice cream machine is needed. All you need is a blender (or food processor) and a loaf pan to make smooth and creamy ice cream.
- You won’t miss the dairy. No one can tell there is no cream or cow’s milk in this.
★★★★★ REVIEW
“This is so good!!!!!!! I forgot about it, and it’s been a few days in the freezer, but it still tastes amazing ♥️” – Justice
Ingredients needed
- Chilled coconut milk. Preferably canned, full-fat coconut milk, which will give the ice cream a smooth and rich texture. Refrigerate the cans so the ice cream gets cold faster.
- 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.
- Strawberries. Use frozen strawberries that haven’t had time to thaw. If there’s any moisture on them, you’ll end up with ice crystals.
- Xanthan gum. Optional but helpful to guarantee smooth, scoopable ice cream.
How to make no churn strawberry ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Place a loaf pan in the freezer.
Step 2- Combine ingredients. In a blender, add the ingredients (except the xanthan gum) and blend thick and creamy. Don’t over-blend, or it will become too icy when thawing.
Step 3- Add xanthan gum. If using, add it halfway through the blending.
Step 4- 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 so it doesn’t become icy.
Step 5- Thaw and serve. Let the ice cream thaw for 10-15 minutes before scooping 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 prior to making the ice cream.
- Use an ice cream maker. While definitely optional, it saves me the trouble of churning by hand and gives the ice cream a more soft-serve consistency. Make sure to follow the manufacturer’s instructions.
- Wet the ice cream scoop. It’ll make scooping the ice cream easier.
Variations
- 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 gold in some strawberry chunks, stewed strawberries, or even strawberry jam. It’ll add a different texture and sweeter flavor.
- Add other berries. Why stop at strawberries? Toss in raspberries, blackberries, blueberries—you name it!
- Enhance the flavor. Add one teaspoon of vanilla extract or lemon juice to totally transform the flavor.
- Use dairy. Okay, I know I’ve said multiple times how good this is without it, but if you want it to be true blue rich and creamy, use heavy cream.
Storage instructions
To store: Strawberry ice cream can be stored in a freezer-safe container in the freezer for up to 1 week.
To re-freeze: Since there’s no dairy, I don’t recommend re-freezing the strawberry ice cream once it has been thawed. Re-freezing causes the mixture to ice up, and the next time you remove it to enjoy, it will be rock-hard solid.
More frozen treats you’ll love
- Sugar-free ice cream
- Cookie dough ice cream
- Brownie ice cream
- Avocado ice cream
- Superman ice cream
- Protein ice cream
3-Ingredient Strawberry Ice Cream
Video
Ingredients
- 2 cups frozen strawberries
- 14 oz 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 your 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 over blend, or it will become too icy when thawing.
- If you choose to use xantham gum, add it halfway through blending and do not over blend.
- 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.
Made this last night and it was delicious! My husband agreed it was great, and said, why would we ever buy vegan ice cream again haha! Thanks for the recipe!
🙂 You are so welcome, Monica!
Could I use other fruits instead of Strawberries in the 3-Ingredient No Churn Ice Cream?
Like Peaces and/or Mangos?
I don’t see why not!
Love the sweet and salty combo! Sounds like a good one for when the weather finally warms up around here!
….or you could turn on the heater and faceplant in comfort. Not that I’ve ever done that before :s
This sounds absolutely delicious! I have a yonanas machine that easily makes me banana ice cream from frozen bananas but my favourite is to make it with frozen mango and banana and top it with shredded coconut, oh so good 🙂
oh yum that DOES sound delicious- If you get the chance, make a ‘cherry ripe’ ice cream- I made Nicole (Fruitnfitness) make it- frozen cherries, milk, cocoa powder, shredded coconut- So good! In fact, I MAY have a pancake recipe to come involving it..;) Shhh
i saw her make that and thought it sounded amazing!
Nom to a cherry ripe pancake recipe!
YUM! I’ve never tried mock ice cream before (or any of those blender “ice cream” treats you see everywhere). You’re right that it is waaayyy too cold for this around here right now but I’m going to hold onto this unusual sweet and salty combo for when things warm up 😉
how about you turn on the heater and consume it then…something I often did during Winter here haha.
UH THIS LOOKS AMAZING. I LOVE SWEET & SALTY (obvs). I have a secret banana mock cream recipe I need to make for the blog (but e-mail me and I’ll send you the recipe). I read this the other day but commenting on my phone sucks but anyway – point of the story is, I was talking about this recipe to someone last night haha.
Haha I’m not a fan of banana ice creams sadly- only in smoothies with other fruit too haha!
When we hang out, we will be having sweet and salty everything.
Sweet, salty, strawberry, ice cream – I literally can’t think of a better combo 🙂
The perfect combo 😉
Sweet and salty… and coconut?! I need this. I used to make strawberry and pretzel ice cream. Shouldn’t have given away the ice cream maker, but this is perfect for the Vitamix!
Umm……..strawberry and pretzel? I think you need to add pretzels to your next batter bowl 😉
I always put salt in my smoothies – I swear it brings out the sweetness & different flavours. Plus, I like to think I’m getting an extra mineral boost. I have one of those hippie salt lamps next to my bed and one time I licked it. Hahahaha. Um… if I’m being honest I’ve licked it more than once.
Oooh fav ice cream flavour? That’s a tough one. Anything with PB makes me weak in the knees, but I also love a really good quality vanilla bean, coconut or maple walnut. <– I'm a senior citizen/Canadian.
When you come to Kananaskis, I'm going to take you for gluten free crepes in Canmore, and then we'll go for a walk along the river and sing. WIll you hold my hand?
YES- dude, how amazing is salt at bringing out the sweetness in everything! Haha the mineral boost…does Iodised salt count?
I will indeed hold your hand..but make sure I didn’t do an arm workout the day before so it will be extra strong so when I squeeze it, it hurts.
PS I lol’d writing my Monday post for tomorrow.
PPS I had the most EPIC Ice cream flavour today prior to your amazing message.
Wow this sounds delicious! I absolutely love making smoothie bowls that are thick and creamy! I love your salty and sweet combo! And of course, you cant go wrong with coconut butter
xoxo Sarah Grace, Fresh Fit N Healthy.
Thanks, Sarah! smoothies MUST be thick or else it doesn’t count 😉