This 2-ingredient vegan strawberry ice cream is made with frozen strawberries, coconut milk, and your food processor in less than 10 minutes!
I have an ice cream maker, but I wanted to try something a little different. I’ve made “nice cream” before (the one-ingredient frozen banana “ice cream”), and I do quite like it, but I wanted to try the coconut milk method this time. I actually prefer this texture.
Not sure what I like best about this vegan coconut milk ice cream recipe. Is it the gorgeous color? The fact that it’s naturally sweet?
…The fact that I don’t need to worry that it’ll hurt my stomach (full fat dairy often leaves me feeling pretty bad), or the fact that it’s just so easy to make and takes less than 10 minutes until you’re EATING it?!
Basically, this dairy free sugar free ice cream is great. Sugar-free as in there’s no extra sugar in here.
The fruit has natural sugars in it, of course. This “ice cream” reminds me of a delicious sorbet.
It has a lovely vibrant strawberry flavor… I can barely taste the coconut (not that I’d mind).
Since we’re not making this in an ice cream maker or loading it with a ton of fat and other ingredients, this vegan ice cream will stiffen up once you freeze it for more than a few hours. I’ve researched similar no-churn vegan ice cream recipes, and they all seem to have the same issue.
You’ll need to leave it out for at least 20-30 minutes to thaw a bit before you can scoop it. I mean this is an ice cream recipe that doesn’t require an ice cream maker, it takes like 5 minutes, and it contains no dairy… so yeah, I think that’s something I can live with.
So, the takeaway for me is eat it right away or within an hour or two of freezing for best results. It’s not bad after it’s fully frozen, but I just prefer the softer texture when it’s first made.
I chose the quantities I did because they were easy. I put in a whole bag of frozen strawberries and a whole can of full-fat coconut milk.
I think halving the recipe would work just fine, and then you could easily eat it all right away.
This would be a great way to use up summer strawberries! Just freeze them beforehand.
- Best when eaten right away or within a couple of hours of making it, because it will harden more the longer you leave it in the freezer. Expect to let it thaw for 30+ minutes if you leave it frozen overnight.
- Use full fat coconut milk for best results.
- Recipe can easily be halved if you want a smaller portion.
- You can definitely add a liquid sweetener if you want.
Here’s a quick video on how to make it if you’re interested:
Will you give this vegan strawberry ice cream a try?
2-Ingredient Vegan Strawberry Ice Cream (No Churn, Dairy-Free, No Added Sugar)
This dairy-free strawberry coconut milk ice cream is super easy, healthy, and flavorful!
- 1 (1.3 pounds/21 ounce) bag frozen strawberries
- 1 (13.5 ounce) can full-fat coconut milk (at room temperature)
- Add the strawberries and coconut milk to your food processor. Process on high until you've got a smooth mixture with no chunks, pausing to scrape down the sides (about 5 minutes total).
- Best if served immediately or within 2-3 hours of freezing.
- If you choose to freeze this ice cream overnight or longer than a few hours, it will freeze quite solid. Let it thaw at room temperature for at least 20 minutes.
- Recipe is easily halved (just make sure to mix the coconut milk up because the liquids separate from the solids before you halve it).
- This is the food processor I used to make this recipe.