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Strawberry Ice Cream (Vegan!)

This vegan strawberry ice cream is all the classic flavors and vegan. It's got a great sorbet texture and 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!
21g Carbs 18g Fat 1g Protein
Prep Time 5 mins
Cook Time 12 hrs
Course Dessert, Snack
Cuisine homemade ice cream, no churn ice cream, vegan dessert
Servings 12 scoops
Calories 232 kcal


  • blender
  • 3 mini loaf pan (size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch)


  • 1 can sweetened coconut condensed milk, 11 oz can
  • 1 can coconut cream 13 oz can
  • 20 medium fresh strawberries
  • 1 tsp vanilla extract
  • juice of ½ lemon


  • Chop strawberries
  • Add all ingredients to blender and blend gently. Only a quick few pulses is necessary. Do not over blend.
  • Pour into containers for freezing, and allow to set overnight. 3 mini loaf pans needed.
    Mini loaf pan size: 5 3/4 inch X 3 1/4 inch X 2 1/4 inch
  • Scoop and enjoy!
  • For strawberry milkshake: add half a mini loaf of prepared ice cream to blender with up to 1 cup of unsweetened non-dairy coconut milk. Blend and enjoy!
Keyword homemade ice cream, no-churn ice cream, non-dairy ice cream, raw vegan dessert, vegan ice cream recipe