The BEST vegan strawberry ice cream recipe made with just 3 simple ingredients- Thick, creamy, and ridiculously easy! No refined sugar, no dairy, and no ice cream maker needed! Keto, Gluten-Free, Paleo, Dairy Free.
Dairy Free Strawberry Ice Cream Recipe
We love our no-churn ice cream recipes here. Some of our favorite homemade vegan ice cream recipes include vanilla ice cream, chocolate ice cream, and coconut milk ice cream.
It’s time for a strawberry to get in on some action!
What does ‘no-churn ice cream’ mean?
Before you scoff at this recipe and claim you don’t have an ice cream maker, this recipe is 100% made WITHOUT an ice-cream maker!
No churn strawberry ice cream refers to producing a delicious ice cream without the need for an ice cream maker! This easy fool-proof no-churn strawberry ice cream combined frozen strawberries, coconut milk, and a sticky sweetener of choice.
In fact, I used my blender to make it and it created a dreamy, creamy, and completely guilt-free ice cream. For those without a blender, this can be made in the food processor too! Naturally vegan and dairy free, it’s also paleo, gluten-free, and easily made keto!
This truly is the BEST dairy free strawberry ice cream recipe.
How to make no churn strawberry ice cream
- Coconut Milk
- Maple Syrup (or keto maple syrup)
- Xanthan Gum (optional)
Canned coconut milk is the main ingredient for this ice cream.
Ensure it is full-fat, otherwise, it won’t work out. Once chilled, turn the can upside down and pour the liquid into a cup or mug and reserve it to be poured into the ice cream mixture after the cream- It will ensure the ice cream is creamier and the cream is well blended. What you’ll have left is the thick coconut cream, so throw that in the blender, followed by the coconut milk.
Frozen strawberries add a thickness and creaminess, along with strawberry flavor.
Ensure your strawberries are frozen, otherwise, it will result in relatively icy ice cream after it’s been frozen and slightly thawed. If possible, use cut-up fresh strawberries or pre-packaged frozen pieces.
Maple syrup provides extra sweetness and overall lightness to the ice cream. Before you roll your eyes and proclaim that it is ‘sugar’, you’ll only be using a half cup for the entire recipe.
Xanthan Gum (Optional)
For ultra-creamy and super silky ice cream, feel free to add a teaspoon of xanthan gum.
Xanthan gum is a gluten-free thickener, but be warned- A tiny amount goes a very long way. Even accidentally adding a little extra will result in a wasted recipe!
- Freeze the loaf pan– Freeze a loaf pan 30 minutes before preparing your ice cream. This will ensure the ice cream will not have any freezer burns and freeze the mixture evenly.
- Blend your coconut milk individually– Add the layer of coconut cream and blend lightly. Add the rest of the coconut milk and blend until combined.
- Add your strawberries and sticky sweetener– To the blender, add your frozen strawberries and sticky sweetener and blend well, until smooth and creamy.
- Freeze the mixture then stir it– Pour the vegan strawberry ice cream mixture in the frozen loaf pan. For the first hour, stir the mixture every 15 minutes, to ensure the mixture doesn’t freeze into a solid ice block.
Can I make this a keto strawberry ice cream?
Yes, this recipe can easily be made keto!
Although strawberries do contain some carbs in them, they are a low net carb fruit, and the amount used in this recipe is a very small portion.
The only ingredient swap you’ll be using from the original recipe is the maple syrup. Traditional maple syrup is not keto-friendly, but this recipe works with keto maple syrup. It has the same texture as traditional maple syrup and provides both sweetness and a creamier texture to the ice cream.
NOTE: Other sugar free syrups will NOT work. They contain too much extra water in it and will yield an icy texture.
- To store: Leftover strawberry ice cream can be stored in the freezer, for up to 1 week. Be sure you keep it in a freezer-friendly container.
- To thaw: Because this ice cream has no dairy and no refined sugar, you need to thaw it for 15-20 minutes, before scooping into bowls.
- To re-freeze: I don’t recommend re-freezing the strawberry ice cream once it has been thawed. Re-freezing it causes the mixture to ice up, and the next time you remove it to enjoy, it will be rock hard solid.
Dairy Free Strawberry Ice Cream Tips
- Use a good quality blender or food processor. This ensures the ice cream is blended well, which in turn, freezes so much better.
- Don’t use fresh strawberries. Fresh strawberries tend to impact the texture of the ice cream and be difficult to firm up. If you only have fresh strawberries, freeze them prior to making the ice cream.
- Your coconut cream MUST be chilled and MUST be from a can. Room temperature coconut cream will weaken the thickness of the ice cream. Do not use carton coconut milk or other milk alternatives.
- You can use an ice cream maker if you have one on hand. Be sure to follow the instructions as listed on the make and model of it.
More EASY ice cream recipes you’ll enjoy
- Brownie Batter Ice Cream
- Protein Ice Cream
- Cookies and Cream Ice Cream
- Peanut butter Ice Cream
- Hot Chocolate Ice Cream
WATCH THE STEP-BY-STEP VIDEO BELOW
Vegan Strawberry Ice Cream
- 2 cups frozen strawberries
- 14 oz canned coconut milk refrigerated * See notes
- 1/2 cup maple syrup ** See notes
- 1 teaspoon xantham gum optional
- 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.
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Woww that looks delocious! I just love blending frozen stuff, mostly bananas and strawberries. I tried with frozen pineapple onde, but it didn’t turn out that great 🙁
I absolutely love healthy smoothies and “ice cream” like this, but real ice cram has become a fear food for 2 years… But my favourite flavour was Dulce de Leche, from Haagen Dazs! I can remember exactly how it tasted!
I hope this year I can conquer this challenge and have it again 🙂
Have an amazing weekend!!!!!!
Ohh I tried frozen pineapple too once..it works well in cocktails and THAT IS IT!
You don’t need to hope, Mayra- You need self believe that it WILL happen. Confidence, belief and happiness.
Can I substitute coconut cream for the coconut milk?
And there goes the brazilian again – DELOCIOUS! hahahah I mean delicious. But delocious should definitely be a word.
Oooo I love it! Adding sea salt is such a great idea— sweet and salty= ♥ I’m always up for healthy ice cream too 🙂
You need to add sea salt to all things EVERYTHANG!
I have never thought to add salt on top of a smoothie. Like are you a genius? That is the best idea ever! Like a breakfast margarita! And I mean, coconut makes everything better sooooo…. you’re my favorite.
The best part about a margarita is licking the exterior of salty goodness. Hello bloat. 😉
I Love the sweet and salty combination! This sounds so, so good! Sweet/salty and coconut butter? Yes please! I’m so excited I finally have my vitamix. Need to make this! I have a huge bag of frozen cherries, I wonder if it would be good with those?
Having a vitamix is like having kitchen gold.
Ohh Cherries- Blend it exactly the same but sub the coconut butter for shredded coconut and add cocoa powder- Epic.
I love “ice cream!” Sometimes even more than ice cream 🙂
I used to have a ‘Yonanas’ machine that I shoved all sorts of fruit through to turn it into creamy froyo goodness but only the bananas came out right. This looks like perfection. Can’t wait to try it!
Hahahaha that is so funny, my friend has one and complained to them because they tried everything under the sun and only bananas worked..everything else turned to baby food.
THIS SOUNDS INCREDIBLE!!! Another one for my to-try list. I sometimes just blend frozen fruit and soy yoghurt and add some coconut milk and agave. This turns out as “ice cream” as well. Or I just blend a banana and some pb and freeze it. Also pretty ice-creamy. But I never thought about adding sea salt.
My very favorite sort of ice cream is Bacio. From Giolitti in Rome. And I love some of the Ben & Jerry’s flavors, too.
I’ll get my kick out of sleeping in on Sunday! And the revelation of Red John Sunday evening 🙂 Gosh am I boring…
OH my gee. How AMAZING is Bacio from Italy? I don’t even like the chocolate but the gelato….that, or Ferror Rocher or Rafaello (the white one!).
Yes it’s the Italian version of “Ferrero Küsschen” (google told me you don’t have them in Australia) It’s got a hazelnut in it. Amazing! And I love Rocher and Rafaello ice cream too! And cookie! And cookie dough! And pb cups! I’d prefer the ice cream version of any chocolate to the chocolate itself anytime!
Interesting twist with the sea salt at the end! I am all for making healthier ice cream at home so I can indulge at Gelato Messina – how amazing is that place!?!
Nina, amazing does NOT even describe it! You’ll like my Monday post….oh yeah, two new flavours sampled!
I don’t know what the whole Recipe Redux thing is (I get confused easily)… but I DO know that this strawberry smoothie treat looks so great. Definitely a healthified dessert option. Have you tried it without the vanilla?
It’s a monthly link up organised by dieticians where you get given a theme and centre a healthy recipe around it!
I certainly have tried it without the vanilla and it’s just as good- I just love the smell of vanilla essence!
Nom nom yum yum! I bet that addition of salt just makes the dish!
I love good old banana soft serve – 1 frozen banana blitzed with a little almond milk and served with a dollop of almond butter…. Yummers!
The added nut butter MUST happen!
Completely off topic but YOU GET COMMONWEALTH GAMES! okay, I will rant more in the email to you! :p
I haven’t made a mock icecream before – Arman – this is a BRILLIANT masterpiece! Coconut butter and strawberries are AWESOME together – and in “mock” icecream/thick smoothie form -pure gold! With the sea salt – gaawwwsh – I have no words other than send me some on ice -NOW! I stick to froyo as Ice cream and I dont get along, my fav froyo flavor is Moose Tracks – but I will eat any froyo – it’s froyo after all! 🙂
Highs in the 60’s this weekend after snow last week, has me super stoked! Hope you have a wonderful weekend!
Thanks, Shashi- Sea salt HAS to happen! that is so weird but ice cream works for me, but not froyo!
This sounds so good! I rarely make things homemade that can be made for me, but I would definitely like to try making mock or real ice cream someday!
I’m working tomorrow, but my mom is visiting on Sunday for a belated birthday visit!
Hope you have a good one with mama runs for food 😉
The mock ice cream was so easy to do- ALMOST like buttering bread.
The strawberry smoothie looks fab..
Thank you, Praveen! 🙂
I love sweet and salty combos! I’ve made fake banana ice cream before, but I’ve never tried it with another fruit. This looks delicious though.
My favourite ice cream flavour is mint chocolate chip!
Dude….stop by on my Monday post. I tried the most epic gelato flavour this weekend. One I know you would appreciate.
Holy.delish. I have never tried fake ice cream! Confession: I do not really like it :O
I have really sensitive teeth, or something because ice cream, gelato, smoothies all really hurt my teeth and make me SO cold. 🙁 So I need only little bits to taste.
This looks absolutely amazing. Sweet+Salty = a win though. pretzels et chocolate! <3
Oh no!!! My friend has sensitive teeth and has some mouthwash and toothpaste (Called sensodyne) which usually helps them out! oh my, I’m craving chocolate covered pretzels now!