Deliciously Creamy No-Churn Vegan Strawberry Coconut Ice Cream (4 Ingredients!)

Prepare to indulge in the ultimate summer treat: this Vegan Strawberry Coconut Ice Cream! It’s incredibly creamy, requires no ice cream maker, and comes together with just 4 simple ingredients. Get ready for a dessert that’s as easy to make as it is delightful to eat.

Craving more refreshing strawberry desserts? You’ll also adore this Strawberry Granita!

Summer days inherently call for ice cream. There’s something undeniably nostalgic about the sheer joy of a cold, sweet scoop on a warm afternoon. I have vivid childhood memories of eagerly awaiting the ice cream truck, its familiar jingle a siren call to the neighbourhood kids. We’d listen intently for its approach, strategically positioned by the door every Thursday, ready to sprint out before it vanished too quickly down the street. That pure, unadulterated excitement is something I still chase, especially when making homemade treats.

My love for ice cream runs deep – I even famously enjoyed gelato three times in one day during a trip to Venice! So, as summer approached this year, I knew it was time to create another batch of homemade ice cream. Strawberries, being one of my all-time favourite fruits, were the obvious choice for a starring role. The result? This absolutely divine Vegan Strawberry Coconut Ice Cream, and I couldn’t be happier with it.

Why You’ll Fall in Love with This Vegan Strawberry Coconut Ice Cream

This recipe quickly ascended to the top of my list of favourites, and for good reason. It’s a perfect harmony of flavors and textures, making it an ideal refreshing dessert for any occasion, especially during the warmer months.

• **Incredibly Creamy Texture:** The secret to its luscious, velvety texture lies in the use of rich coconut cream. When chilled and blended, it transforms into a dairy-free base that rivals traditional ice cream in smoothness and richness. You won’t believe it’s vegan!
• **Vibrant Strawberry Flavor:** Fresh or frozen strawberries are blended directly into the base, ensuring a natural, intensely fruity flavour that truly shines through. It’s the taste of summer in every spoonful.
• **Perfectly Balanced Sweetness:** Maple syrup provides a wholesome, natural sweetness that complements the strawberries beautifully without being overly sugary. It’s just the right touch to keep the ice cream refreshing and light, rather than cloyingly sweet.
• **Subtle Vanilla Depth:** A touch of vanilla bean (or extract) isn’t just for flavour; it’s a game-changer. It ties all the ingredients together, adding a warm, aromatic depth that elevates the entire profile. If you use a vanilla bean, you’ll even get those beautiful, tiny specks that add to its gourmet appeal.
• **Effortlessly Easy & No-Churn:** One of the biggest advantages of this recipe is that it doesn’t require an ice cream maker. This means anyone, regardless of kitchen equipment, can enjoy homemade vegan ice cream. The no-churn method is incredibly simple, relying on occasional whisking to achieve that coveted smooth texture and prevent ice crystal formation.

This vegan strawberry ice cream isn’t just a dessert; it’s an experience. It’s proof that you don’t need dairy or specialized equipment to create something truly exceptional. It’s satisfyingly refreshing and guilt-free, making it my ultimate go-to for a sweet treat.

The Magic of No-Churn Ice Cream

I deliberately made this recipe a no-churn one because I firmly believe that everyone should be able to enjoy the luxury of delicious homemade ice cream, no special equipment needed! The concept is simple: by blending your ingredients thoroughly and then whisking the mixture every 20-30 minutes during the initial freezing stage, you prevent large ice crystals from forming. This continuous agitation breaks up potential ice formations, resulting in a wonderfully smooth and scoopable ice cream texture, just like you’d get from an ice cream machine.

It’s truly that easy! Just remember to set a timer for your whisking intervals, and you’ll be rewarded with a creamy, dreamy treat. So, go forth and make ALL the ice cream! You might even find yourself experimenting with other fruit combinations once you see how simple and rewarding it is.

If you create this delightful Vegan Strawberry Coconut Ice Cream, I’d love to hear about it! Please share your thoughts in the comments section below, or tag me on Instagram using the hashtag #jessicainthekitchen! For more exclusive recipes and behind-the-scenes fun, be sure to follow me on Instagram and Snapchat: jessinkitchen.

More Vegan Ice Cream Recipes

Inspired to whip up more amazing vegan ice cream creations right from your own kitchen? Explore these fantastic recipes to expand your frozen dessert repertoire:

• Creamy Chocolate-Avocado Ice Cream (No Churn): A rich, decadent, and unexpectedly smooth treat, proving avocado is magic in desserts.
• Classic Vegan Ice Cream: A versatile base recipe for all your vegan ice cream dreams.
• 3-Ingredient Mango Ice Cream: Bright, tropical, and incredibly simple, perfect for mango lovers.
• Grilled Peaches with Coconut Ice Cream: A sophisticated yet easy dessert pairing warm, smoky peaches with cool, creamy coconut.

Vegan Strawberry Coconut Ice Cream (No Churn)

Servings: 6

Prep Time: 4 mins

Resting Time: 5 hrs

Total Time: 5 hrs 4 mins

Creamy vegan strawberry ice cream is made with just 4 ingredients. It’s super easy to prep, and the best thing to cool down with on a hot summer day!

Rated 5 out of 5 stars from 10 ratings.

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Ingredients

• 4 cups frozen strawberries
• 28 ounces coconut cream from cans of coconut milk* (two 13.4 ounce cans)
• 1 tablespoon vanilla extract, or 1 vanilla bean, split and seeded
• 1/2 cup maple syrup

Instructions

1. Add the coconut cream to a food processor or blender and blend for a minute or two until smooth. This helps ensure maximum creaminess.
2. Add the frozen strawberries, the blended coconut cream, vanilla extract, and maple syrup into the food processor or blender. Mix thoroughly until the mixture is thick, creamy, and all ingredients are fully combined. Scrape down the sides of the blender as needed to ensure everything is incorporated.

Ice Cream Machine Method

1. Place the ice cream base into a freezer-safe container and refrigerate for at least 2 hours to chill completely before churning. This pre-chilling step is crucial for optimal churning results.
2. Freeze the ice cream mixture according to the manufacturer’s instructions for your specific ice cream machine. Churn until it reaches a soft-serve consistency.

No Machine / No Churn Method (Recommended!)

1. Pour the entire ice cream base into a freezer-safe container. Ensure the container is covered tightly to prevent ice crystals from forming on the surface. Place it in the freezer and allow it to freeze for 1 hour.
2. After 1 hour, remove the container from the freezer and whisk the mixture vigorously with a fork or hand mixer for a minute or two. This breaks up any forming ice crystals. Return to the freezer. Repeat this whisking process every 20-30 minutes for a total of 3-4 hours. You will notice it getting progressively thicker and creamier with each whisking session until it’s firm enough to scoop.
3. To serve: Enjoy immediately if it’s at a soft-serve consistency. If it has frozen solid (which is normal after several hours), let it thaw on the counter for 5-10 minutes before scooping with an ice cream scoop to achieve the perfect texture.

Notes

1. This recipe is naturally vegan and gluten-free, making it a wonderful option for various dietary needs.
2. How to Store: Store this delicious ice cream in an airtight, freezer-safe container. For the best possible taste and creamy texture, it is advised to consume it within 2 weeks. After this period, the texture might begin to degrade slightly.
3. A Few Notes on Coconut Cream: You have two main options for obtaining coconut cream for this recipe:
   • Buy pre-made coconut cream: Many grocery stores now carry cans specifically labeled “coconut cream.” This is the easiest option.
   • Make your own from full-fat coconut milk: Place a can of full-fat coconut milk (not light coconut milk) in the refrigerator overnight. The cream will separate and rise to the top. The next day, carefully remove the can from the fridge, turn it upside down, open it, and pour off the liquid coconut water (which you can drink or use in a smoothie). The thick, solidified coconut cream remaining at the bottom of the can is what you will use for this recipe. You will need two 13.4 ounce cans of full-fat coconut milk to yield enough coconut cream for this recipe.

Nutrition Facts

Calories: 366kcal, Carbohydrates: 29g, Protein: 3g, Fat: 29g, Saturated Fat: 25g, Sodium: 21mg, Potassium: 498mg, Fiber: 2g, Sugar: 21g, Vitamin A: 12IU, Vitamin C: 58mg, Calcium: 68mg, Iron: 5mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting from your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Desserts

Author: Jessica Hylton

Deep Dive into the 4 Essential Ingredients

Understanding the role of each ingredient helps in appreciating the simplicity and genius behind this delicious recipe. Each component plays a crucial part in achieving the perfect balance of flavor and texture:

• Frozen Strawberries: These are the star of our show, providing the vibrant color and undeniable fruity flavor. Using frozen strawberries is key for several reasons. Firstly, they eliminate the need for adding ice, which would dilute the flavor and make the ice cream icy. Secondly, their frozen state helps thicken the mixture quickly, contributing to that desired creamy consistency right from the blender. They also provide natural sweetness and a refreshing tartness.
• Coconut Cream: This is the hero ingredient for texture! Full-fat coconut cream is rich, thick, and mimics the creaminess of dairy beautifully. When blended, its high-fat content emulsifies, creating a smooth and luscious base. Remember the tip about chilling cans of full-fat coconut milk overnight to separate the cream from the water – this ensures you get the thickest, richest cream possible for the best results.
• Maple Syrup: Our natural sweetener of choice. Maple syrup offers a complex sweetness with subtle caramel notes that complement the strawberries and coconut perfectly. Unlike refined sugars, it adds a depth of flavor and contributes to the smooth texture of the ice cream by helping to prevent excessive crystallization. You can adjust the amount to your preferred sweetness level.
• Vanilla Extract (or Vanilla Bean): Often overlooked, vanilla is a powerful flavor enhancer. It doesn’t just add its own sweet, aromatic notes; it also helps to round out and amplify the flavors of the strawberries and coconut, making the entire ice cream taste more cohesive and luxurious. If you use a vanilla bean, the tiny specks add a gourmet visual appeal as well.

Tips for Achieving the Perfect No-Churn Texture

While this recipe is incredibly straightforward, a few tips can elevate your no-churn experience to perfection:

• Use a High-Powered Blender or Food Processor: To achieve the smoothest, creamiest base, ensure you have a robust blender or food processor. This will thoroughly break down the frozen strawberries and combine all ingredients into a silky mixture without any chunks.
• Don’t Skimp on the Whisking: The secret to truly no-churn ice cream is preventing large ice crystals. The regular whisking every 20-30 minutes during the initial freezing period is non-negotiable. It mimics the action of an ice cream machine, breaking up crystals as they form. This step is what makes your ice cream scoopable and creamy, rather than hard and icy.
• Chilling Coconut Milk is Crucial: If you’re making your own coconut cream from canned coconut milk, don’t skip the overnight refrigeration. This allows the fat to separate and solidify, providing the thick, rich cream needed for a truly decadent ice cream.
• Taste and Adjust: Before freezing, taste your mixture! This is your only chance to adjust the sweetness from the maple syrup or add a little extra vanilla. Everyone’s palate is different, so make it perfect for you.
• Proper Storage is Key: Store your finished ice cream in an airtight container with minimal airspace. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before putting on the lid. This prevents freezer burn and keeps your ice cream fresh and creamy for longer.
• Allow to Soften Before Serving: Even with perfect no-churn technique, homemade ice cream can freeze quite solid. For the best scoopable texture, remove it from the freezer and let it sit on the counter for 5-10 minutes before serving.

Creative Variations and Serving Suggestions

This vegan strawberry coconut ice cream is fantastic on its own, but it also serves as an excellent base for various delicious additions and serving styles:

• Add-ins: Fold in chocolate chips, shredded coconut, chopped nuts (like pistachios or almonds), or even a swirl of raspberry jam during the last whisking step for extra texture and flavor.
• Other Fruits: Experiment with different frozen fruits! Mango, mixed berries, peaches, or cherries would all be wonderful in this recipe. Just be mindful of the sweetness levels and adjust maple syrup accordingly.
• Spices & Herbs: A pinch of cardamom, a tiny dash of black pepper, or fresh basil leaves blended with the strawberries can introduce unique and intriguing flavor profiles.
• Serving Ideas:
  • Classic Cone or Bowl: The simplest and most satisfying way to enjoy it.
  • With Fresh Berries: Garnish with extra fresh strawberries, blueberries, or raspberries for an added burst of freshness and color.
  • Drizzle It: A drizzle of vegan chocolate sauce, a spoonful of berry compote, or extra maple syrup can take it to the next level.
  • In a Smoothie: Blend a scoop of this ice cream with some plant-based milk and a banana for an extra creamy and decadent smoothie.
  • As a Topping: Serve a scoop alongside a warm vegan brownie, apple crisp, or grilled peaches for a delightful hot-and-cold dessert experience.

By following these tips and exploring variations, you’ll not only master this amazing no-churn recipe but also unlock a world of possibilities for homemade vegan frozen treats. Happy scooping!