An easy recipe for thick, creamy and ridiculously easy vegan strawberry ice cream made in a blender! This 3 ingredient no churn vegan strawberry ice cream is a guilt-free sweet snack or dessert to enjoy anytime- No ice cream maker needed! Naturally sweetened and dairy free, it’s also paleo, gluten free, refined sugar free and comes with a keto option.
No Churn Strawberry Ice Cream Recipe
It’s time for a strawberry to get in on some action!
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.
The no-churn factor comes in the presence of a blender- In my case, my trusted Vitamix!
Ingredients for 3 Ingredient Strawberry Ice Cream
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! 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! Please take note of the instructions, as there are some tips to ensure non-icy ice cream!
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 you 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.
To keep this recipe keto friendly, use a keto maple syrup.
Xantham Gum (Optional)
For ultra creamy and super silky ice cream, feel free to add a teaspoon of xantham gum.
Xantham 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!
How to make Strawberry Ice Cream in a blender
Freeze a 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 ice cream mixture in the frozen loaf pan. For the first hour, stir the mixture ever 15 minutes, to ensure the mixture doesn’t freeze into a solid ice block.
3 Ingredient No Churn Strawberry Ice Cream
- 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.