Strawberry Ice Cream No Churn (Vegan)


Don’t get me wrong, I love to enjoy the benefits of modern kitchen appliances. In this busy world they help to save time and sometimes they produce finer results. Well my ice cream machine wasn’t accessible and I had to improvise in making this delicious strawberry ice cream. How did I go about getting such creamy results? Well the answer is the ingredients, combine with patience and love. It took me around 4 hours to get this result and my son kept asking for ice cream. Is this worth the work? Oh yes! Nothing like putting your blood, sweat and tears in what you love. Well it wasn’t that hard to make you just blend and freeze. The result was a yummy smooth ice cream with a perfect blend of coconut and strawberry.


  • ½ cup raw cashews
  • 1 can (400ml) full fat coconut milk
  • 2 cups strawberries
  • ¼ cup plus 2 tablespoons maple syrup
  • 1 frozen banana
  • ½ teaspoon vanilla


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

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  1. Alyssa @ Simply Quinoa

    I love that it’s almost strawberry season again! As soon as they pop up at the farmer’s marketing, I’m whipping this up!

  2. Shannon @ Dinner from the Heart

    What a great idea. I love coconut milk and to combine it with strawberries – so yummy! I’m sure this was a hit! It definitely would be at my house. :)

  3. Stephanie Stuart

    Cashews! This is absolutely the best nut for simulating that dairy silkiness! Love the combination of flavors here, fantastic ice-cream!

  4. cristina | teeniecakes

    When I read it took you 4 hours to get this result, I thought it was 4 hours of interactive time! :) It looks creamy and must be silky with the use of the coconut milk. Great recipe! :)

    • Michelle Blackwood

      Cristina, its both the full fat coconut milk and the cashews that gives the creamy and silky texture. I hope you try it!

  5. This looks great, and I’m pretty sure I have all the ingredients! It’s fun to do things the hard way once in a while – earlier this week I made hummus completely from scratch with a mortar and pestle, the texture and flavor were so different. Definitely worth the effort.

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