3-Ingredient Strawberry Ice Cream

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! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Freezing time 35

Total Time 40

Servings servings

Calories 196kcal

Author Arman Liew

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.

Video

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.

Nutrition