Vegan Strawberry Ice Cream

This rich and creamy Vegan Strawberry Ice Cream is an amazing no churn recipe, meaning no ice cream maker required! Coconut milk and cashews replace the cream in this non-dairy ice cream.

5 from 3 votes

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Course: Appetizer, Dessert

Cuisine: American

Keyword: vegan strawberry ice cream cake

Prep Time: 5

Cook Time: 4

Servings: servings

Calories: 202kcal

Equipment

1 ice cream maker

Ingredients

1 14- ounce can of 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

Instructions

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.
Pour the ice cream mixture into a parchment-lined loaf pan or 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.

Nutrition