Strawberry Ice Cream Recipe (Vegan!)

Posted On April 25, 2021

This vegan strawberry ice cream is all the classic flavors and vegan. It’s perfectly strawberry with a great sorbet-like texture. Best of all, it’s no-churn. Made all in a blender with easy to find ingredients. It’s a family favorite recipe in my home, and we use this recipe to make strawberry milkshakes with allllll the time. Of course, I’ve provided instructions of milkshake too!

This strawberry ice cream is nothing but fresh strawberries, a squeeze of lemon, vanilla extract, and a couple of your favorite coconut substitutes. The coconut enhances perfect strawberry flavors. It’s wonderfully strawberry. Another heavenly vegan dessert.

I love homemade ice cream. I know everything going into my body while enjoying some wonderful natural strawberry sweetness.

Here’s What You Need To Make Vegan Strawberry Ice Cream

Here’s what you need in one grocery list:

• Non-dairy coconut sweetened condensed milk
• Coconut cream (unsweetened)
• Pure vanilla extract
• 20 strawberries
• Juice of 1/2 lemon

What I Love About This Vegan Ice Cream Recipe

• It’s the perfect any time treat.
• No ice-cream machine or expensive equipment needed. Just use your blender.
• Refreshing and sweet!
• Easy recipe.
• All ingredients are found in your grocery store.
• Dairy-free & Vegan!
• Also great for milkshakes!

FULL RECIPE PROVIDED IN RECIPE CARD BELOW. Like this recipe? Try my Vegan Coconut Lime Ice Cream. Vegan suggestions also provided for my Pistachio Cardamom Ice Cream Recipe. You may also like my Totally Vegan Banana Chocolate Chip Cookies, or try my Easy Vegan Banana Bread Recipe and other Dessert Recipes. Here’s also full archive of Vegetarian Recipes and Vegan Recipes for you to browse.

Disclaimer & Disclosure: There may be affiliate links in this post. Nothing here should be taken as medical advice. Please consult with a certified dietician or nutritionist about nutritional needs specific to you.

Tips To Making Homemade No-Churn Vegan Ice Cream

Container size matter

I freeze using smaller containers unless I am serving several people at one time for ease of storage and serving. Because this is a no-churn ice cream made using a blender, it is best to allow it to melt for a few minutes. I personally don’t like thawing and unthawing ice cream, so use two mini loaf containers and make two smaller batches. The size I use is 5 3/4 inch X 3 1/4 inch X 2 1/4 inch. I linked the exact product I use.

How Long to Freeze Ice Cream

Best practice is allow your ice cream to freeze overnight. If you are preparing it same day, I would make it first thing in the morning so it will be ready for a mid-afternoon treat.

Recipe Variations: Let’s Make Milkshakes!!!!

Use this same recipe and make creamy strawberry milkshakes. Take 1/2 of the mini loaf container filled with ice cream once frozen and add to blender. Add up to one cup of non-dairy unsweetened coconut milk and blend. Top with some non-dairy whip cream. It’s legit the best milkshake I’ve ever had.

Can I Use Regular Condensed Milk For This Recipe?

For more creaminess, traditional condensed milk does work really well and won’t compromise the flavor since it still calls for coconut cream. I love that this is a vegan ice cream, but yes, it does work well with regular condensed milk. Check out my Pistachio Cardamom Ice Cream Recipe too and Vegan Coconut Lime Ice Cream!

GOT QUESTIONS? I’m happy to help. Leave a comment and add some stars to let me know if you enjoyed this recipe. Let me know how you re-created it too. Also, please share it on social media. Tag #thenaturalfoodie. Thanks! -Salei