Description
This simple and delicious 2-Ingredient Vegan Strawberry Ice Cream is a no-churn, dairy-free dessert that’s naturally sweetened and easy to make. Using just frozen strawberries and full-fat coconut milk, this creamy treat comes together quickly in a food processor for a healthy, refreshing ice cream alternative perfect for vegan and dairy-free diets.
Ingredients
Scale
Ingredients
- 1 (1.3 pounds/21 ounce) bag frozen strawberries
- 1 (13.5 ounce) can full-fat coconut milk, at room temperature
Instructions
- Blend Ingredients: Add the frozen strawberries and room temperature full-fat coconut milk to your food processor. Process on high speed until the mixture is smooth with no chunks remaining, pausing occasionally to scrape down the sides. This will take about 5 minutes total to achieve a creamy texture.
- Serve or Freeze: The ice cream is best served immediately for the soft-serve consistency or frozen for 2-3 hours for a firmer texture. If freezing longer, let it thaw slightly before serving for easier scooping.
Notes
- Use full-fat coconut milk at room temperature for the creamiest texture.
- Do not add any additional sugar; the fruit provides natural sweetness.
- For a thicker ice cream, freeze the mixture before serving.
- If you don’t have a food processor, a high-powered blender can be used instead.
- Stir or scrape the mixture occasionally during blending to ensure even processing.
