This post may contain affiliate links. Please read our disclosure policy.

This 2-ingredient vegan strawberry ice cream is made with frozen strawberries, coconut milk, and your food processor in less than 10 minutes!

metal container with vegan strawberry ice cream

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).

two ingredient vegan strawberry ice cream in a metal container

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.

food processor with vegan strawberry ice cream

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.

strawberry vegan ice cream with two cones and a scoop


  • 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.

Will you give this vegan strawberry ice cream a try?

This 2-ingredient vegan strawberry ice cream is made with frozen strawberries, coconut milk, and your food processor in less than 10 minutes! 
5 from 2 votes

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! 
Prep: 5 minutes
Total: 5 minutes
Servings: 6


  • 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. 

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Want more refreshing frozen treats? Try my rose ice cream or my watermelon margarita popsicles (vegan).

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

5 from 2 votes

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Sherry A says:

    Could I do this in a Vitamix?

    1. Natasha says:

      Hi! I think it’s worth a try. I’ve never tried it in my Vitamix, however.

  2. Melanie says:

    5 stars
    Fast, easy and very tasty. Thank you!

    1. Natasha says:

      You’re very welcome!!

  3. Karalee says:

    5 stars
    Perfect, and I’m thinking adding some Glucomannan Powder (yam thickener powder) mixed into the coconut cream might keep it from freezing so hard. I haven’t tried it yet, but might work.
    I like the Savoy canned coconut cream, and I like the ladie’s idea of making coconut cream ice cream. Also adding some semi-frozen (chopped?) pitted dates might sweeten it and keep the texture softer when put in the freezer.

    1. Natasha says:

      Good ideas!!

      1. Cam says:

        Can i use blender? Im not sure if its ok to use blender you know….maybe the texture will change

        1. Natasha says:

          Hi! I would say that a powerful blender (like a Vitamix or similar) could work. Some of the older, less powerful blenders may not work quite as well.

  4. Jenny says:

    I just made a small batch of this, and it’s great! I’m on the anti-candida diet and can eat very little sugar, but this is ok 😀 😀 :D! Thanks! I froze it for later, so the texture might not be as good as it was fresh, but it’s still ice cream that I can eat!

    1. Natasha says:

      Yay I’m so happy you liked it, Jenny!!

  5. Valerie says:

    Could I add some honey or maple syrup and it stil have good consistent?!

    1. Natasha says:

      I haven’t tested it, but I think that should work. Let me know how it goes! 🙂

  6. sara says:

    I was just thinking of making some easy vanilla vegan icea cream with coconut cream. Could I just mix the coconut cream in a can and then just add some vanilla extract and some honey or maple syrup then freeze the whole thing?

    1. Natasha says:

      I’ve haven’t tried it myself, but it sounds like you’re probably on the right track. It will probably freeze pretty solid if you’re not putting it in an ice cream maker first. The frozen fruit gives this “ice cream” its texture, so I’m wondering if you should be blending it with something like frozen bananas maybe?

  7. Oz says:

    Hi I noticed u mentioned coconut milk from a can. Can u use coconut milk (the drinking kind found in the long life milk section). Looks so good!

    1. Natasha says:

      Hi! I use Thai Kitchen full fat coconut milk. Maybe google that then compare it to the product you’re thinking of? I can’t say for sure whether we are thinking of the same thing or not. The kind I use you definitely wouldn’t drink by itself.

  8. Michele @ Bacon Fatte says:

    Love, love, love this recipe… I can’t wait to whip up a batch (or two)!! xo

    1. Natasha says:

      Thanks, Michele!! 💕

  9. Mary Ann | The Beach House Kitchen says:

    How easy is this Natasha!! Perfect for all the gorgeous strawberries I’ve got! Happy Monday. Hope your summer is going great!

    1. Natasha says:

      Thanks, Mary Ann!! Yes, it’s definitely a good way to use ’em. 🙂 Definitely can’t complain with how my summer is going. 😉