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vegan strawberry ice cream being scooped out of container

Vegan Strawberry Ice Cream (Churn or No-Churn)

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  • Author: Verna
  • Total Time: 15 minutes
  • Yield: 8-10 Servings, approx. 1x
  • Diet: Vegan


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.


  • 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

  • 1/2 teaspoon pure vanilla extract

  • Pinch of salt (about 1/4 teaspoon)


  1. 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. 

  2. 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. 

  3. 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.

  4. 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


  • 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