Vegan Strawberry Ice Cream

I don’t think there is anything more summery than a nice refreshing scoop of creamy vegan strawberry ice cream. There is quite a selection of vegan ice cream options available now, but of course, nothing tastes better than homemade.

In the summer, I regularly make vegan ice cream with my ice cream maker, but sometimes I don’t want to deal with the hassle. Plus, the bowl requires freezing for at least a day in advance, and it takes up space in my freezer so I rarely leave it in there. Basically, I would have to plan ahead. So what if I want ice cream last minute? This is where the best vegan strawberry ice cream recipe comes into play, which requires no ice cream maker!

Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 8
  • Amount per serving
  • Calories 214
  • Total Fat 16g
  • Saturated Fat 11.3g
  • Cholesterol 0mg
  • Sodium 10mg
  • Total Carbohydrate 18.3g
  • Dietary Fiber 2.5g
  • Total Sugars 11.5g
  • Protein 2.9g
  • Vitamin D 0mcg
  • Calcium 25mg
  • Iron 2mg
  • Potassium 307mg

Recipe Allergies


  • 1.Place the cashews and coconut milk in the blender, and process until very smooth. Add the strawberries, maple syrup, banana, and vanilla. Continue blending until the mixture is smooth and creamy.
  • 2.Pour the ice cream mixture into a parchment lined loaf pan, or covered freezer friendly container. Cover the container with plastic wrap or its lid and freeze for about 4 hours. Remove the ice cream from the freezer for about 20 minutes before serving.

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  • 1 14-ounce can coconut milk, full fat
  • 1/2 cup raw cashews
  • 2 cups strawberries, tops removed
  • 1/4 cup plus 2 tablespoons maple syrup
  • 1 medium frozen banana
  • 1/2 teaspoon vanilla