This 2-ingredient vegan strawberry ice cream uses just frozen strawberries, full‑fat coconut milk, and a food processor to make a creamy, dairy‑free treat in under 10 minutes.
If you’ve tried banana “nice cream,” this coconut milk version offers a different, slightly richer texture that I prefer. The color is gorgeous and the strawberry flavor is bright and natural. There’s no added sugar here—only the fruit’s own sugars—so the result resembles a flavorful sorbet with a hint of coconut.
Because this is a no‑churn recipe made without heavy dairy or stabilizers, it will firm up when frozen for several hours or overnight. For the best scoopable texture, serve it immediately or within a couple of hours of making it. If it’s frozen solid, let it sit at room temperature for at least 20–30 minutes to soften before scooping.
I like to keep the proportions simple: one bag of frozen strawberries (about 1.3 lb / 21 oz) and one 13.5 oz can of full‑fat coconut milk at room temperature. You can easily halve the recipe for a smaller batch if you want to enjoy it all right away.
This is a great way to use up summer strawberries—just freeze them ahead of time and blend when you’re ready.
Tips:
- Eat immediately or within a couple of hours for the softest texture; if frozen longer, allow 20–30 minutes to thaw before scooping.
- Use full‑fat coconut milk for the creamiest results.
- The recipe can be halved to make a smaller portion.
- If you prefer it sweeter, add a little liquid sweetener to taste while blending.
Will you give this vegan strawberry ice cream a try?
2-Ingredient Vegan Strawberry Ice Cream (No Churn, Dairy‑Free, No Added Sugar)
Ingredients
- 1 (1.3 pounds / 21 ounces) bag frozen strawberries
- 1 (13.5 ounce) can full‑fat coconut milk (at room temperature)
Instructions
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Add the frozen strawberries and the coconut milk to a food processor. Process on high until smooth and free of chunks, pausing to scrape down the sides as needed (about 4–6 minutes total).
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Serve immediately for a soft, scoopable texture. If frozen for several hours or overnight, let it sit at room temperature for at least 20–30 minutes before scooping.
Notes
- If you freeze the ice cream overnight, expect it to become firm; allow it to thaw before serving.
- The recipe is easy to halve—just stir the coconut milk to recombine solids and liquids before measuring.
- You can add a little liquid sweetener while blending if you prefer a sweeter result.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Want more frozen treats? Try the rose ice cream or watermelon margarita popsicles (vegan).