You won’t believe how easy it is to make Vegan Strawberry Ice Cream with or without an ice cream maker! Made with fresh berries and coconut cream, it always turns out creamy, smooth, and berrylicious.

It’s hard to believe that this Vegan Strawberry Ice Cream is made without dairy. It’s silky smooth and so creamy, just like real storebought ice cream. In this recipe, all you need are 6 simple ingredients and an ice cream maker or blender to put it together.
Making homemade vegan ice cream with coconut cream is a simple process. Just blend, churn, and freeze! The ice cream is ready to enjoy within hours. Top off each scoop with strawberry sauce, or pop them in a bowl next to scoops of vanilla ice cream and chocolate ice cream to make homemade vegan Neapolitan ice cream!
The fresh strawberries shine through while lemon juice and vanilla bring a beautiful balance to every bite. It’s sure to remind you of your childhood or bright and sunny summer days.
Give this vegan strawberry ice cream recipe a try ASAP! It’s:
- Easy to make with or without an ice cream machine (churn or no-churn).
- Nut free, dairy free, egg free, and gluten free.
- Made with simple ingredients only.
- Deliciously creamy, rich, and berrylicious!
- The perfect summer dessert.
Jump to:
Ingredients and substitutions
Super creamy strawberry ice cream is easy to make with 6 ingredients:
- Strawberries - The base of this ice cream recipe is made with real strawberries. No fake stuff or extracts needed! Use fresh hulled strawberries when they’re in season (throughout summer) or use frozen strawberries to make this recipe year-round.
- Coconut cream - This is the secret to creamy vegan ice cream. If you can, buy cans of full fat coconut cream (I loved the results I got from Savoy brand canned coconut cream) or use the thick white top in cans of coconut milk.
- White sugar - This is the best option, but feel free to substitute it for maple syrup, brown sugar, or cane sugar.
- Lemon juice - For brightness and balance. Squeeze the lemons yourself for the very best flavor.
- Vanilla extract - Just a touch of vanilla adds an elegant flavor profile and a nice balance.
- Salt - To round out all of the flavors.

How to make vegan strawberry ice cream
I made this vegan ice cream recipe in a 2-quart ice cream maker. If you don’t have one, you can use a blender or food processor instead. Both methods are foolproof:
With an ice cream maker (churn method):
Step 1: Blend the base. Pour the strawberries and sugar into a blender. Let them sit for 15 minutes to macerate, then add the rest of the ingredients and blend until smooth.
Step 2: Churn. Pour the ice cream mixture into the cold bowl of the ice cream machine. Churn according to the manufacturer settings (about 25 to 30 minutes of churning) until you have soft serve-looking ice cream.
Step 3: Freeze. Transfer the ice cream to an airtight container or loaf pan. Seal the top with a lid or plastic wrap and freeze until solid. Enjoy the next day!
Without an ice cream maker (no-churn method):
Step 1: Blend the base. Pour the strawberries and sugar into a blender. Let them sit for 15 minutes to macerate, then add the rest of the ingredients and blend until smooth.
Step 2: Freeze. Transfer the ice cream to an airtight container or loaf pan. Seal the top with a lid or plastic wrap. Stir it every 30 minutes until it’s frozen solid.
Step 3: Enjoy. Serve the ice cream once it’s solid or enjoy the next day


Tips for success
- The base of your ice cream maker needs to be ice cold BEFORE you start churning the ice cream. I keep mine in the freezer at all times so it’s always ready.
- Want to mix fresh diced strawberries into the ice cream? Add them or the mix-ins of your choice to the ice cream when it’s just about done churning or stir them into the half-frozen blended mixture.
- If using frozen strawberries for the ice cream defrost them first (keep the juices) before macerating with the sugar.
- If you’re using coconut milk instead of coconut cream, place the cans in the fridge for 24 hours to help solidify the cream at the top.
- Worried about ice crystals? Press a layer of plastic wrap on top of the ice cream before sealing the container with a lid.
- Let the frozen ice cream sit on the counter for 10 to 15 minutes ahead of serving. It will be very stiff and hard to scoop when it’s right out of the freezer.
Storing vegan ice cream
Vegan strawberry ice cream will last in the freezer for up to 2 weeks. Keep it in an airtight container to keep those flavors as fresh as possible.
Looking for more vegan strawberry desserts?
- Strawberry Rhubarb Upside Down Cake
- Vegan Strawberry Shortcake
- Strawberry Rhubarb Muffins
- Macerated Strawberries
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
Subscribe here for free weekly recipes delivered right to your inbox! No need to scour the internet. Your one stop shop for recipes is here😊 No spam I promise!
Print
Vegan Strawberry Ice Cream (Churn or No-Churn)
- Total Time: 15 minutes
- Yield: 8-10 Servings, approx. 1x
- Diet: Vegan
Description
You won’t believe how easy it is to make Vegan Strawberry Ice Cream with or without an ice cream maker! Made with fresh berries and coconut cream, it always turns out creamy, smooth, and berrylicious.
Ingredients
- 1- lb fresh strawberries, hulled (could use frozen strawberries)*
-
2- 14 oz cans coconut cream (not coconut milk)*
-
1 cup granulated white sugar*
-
2 to 3 teaspoons fresh lemon juice
-
½ teaspoon pure vanilla extract
-
Pinch of salt (about ¼ teaspoon)
Instructions
-
First ensure your freezer base of your 2 quart ice cream maker is in the freezer for 24 hours before using. I just keep mine in the freezer, then it’s always ready.
-
In a high powered blender (I use my vitamix) add the strawberries and pour the sugar overtop. Let sit for 15 minutes, the berries will release some of their juice. Add the rest of ingredients to the blender and blend until smooth.
-
Set the ice cream freezer base into the ice cream machine and pour the ice cream mixture in. Prepare according to manufacturer settings, about 25-30 minutes of churning. It should resemble soft serve ice cream. If you're not using an ice cream maker, see notes section for no churn instructions.
-
Scoop the soft serve ice cream into an airtight container (I use a loaf pan) and smooth it down. Then seal the container (or wrap pan). Place in the freezer for 2 to 4 hours to set up, or overnight. You can also enjoy it right away as soft serve ice cream! When ready to serve, remove from the freezer for at least 10 to 15 minutes to soften, just like you would with store bought ice cream. Scoop, serve and enjoy
Notes
- Sugar: can substitute maple syrup or any kind of sugar, brown, demerara, cane sugar etc,.. But I much prefer the recipe as written.
- No churn method: once mixed just pour seal and freeze! Could stir every 30 minutes until frozen (optional)
- Ice crystals: if your worried about ice crystals forming on your ice cream place a piece of plastic wrap directly on ice cream mixture before sealing container and freezing
- Ice cream maker: You Need a 2 quart ice cream maker for this recipe. I have the Cuisinart ICE30BC Ice Cream Maker, 2-Qt and I love it!
- Coconut cream: I use Savoy brand canned coconut cream for this recipe.
- Strawberries: 1 pound of strawberries equals about 4 cups whole strawberries. If using frozen strawberries for the ice cream defrost them first (keep the juices) before macerating with the sugar.
- Store: will keep covered in the freezer for up to 2 weeks
- Prep Time: 15 Minutes
- Category: Desserts, Gluten free
- Method: ice cream maker
- Cuisine: American, Canadian
Shannon
Would it be ok blend the ingredients, refrigerate overnight, and then churn the next day?
Verna
Hi Shannon 🙂 I haven't tried that but I can see no reason why it wouldn't work. Just give ice cream base a quick whisk or blend in blender before churning, enjoy!!