Vegan Strawberry Coconut Ice Cream
Prep time
Total time
Recipe type: Dessert
Serves: 8
  • 2 cans (13.5 ounce each) coconut milk (not light)
  • 1½ heaping cups + 3 frozen strawberries
  • 1¼ cup cane juice crystals (or less, if you prefer not as much sweetness)
  • 1 tsp vanilla
  • ¼ tsp salt
  • ⅛ tsp xanthan gum
  1. If you're using an ice cream maker with frozen base, follow your ice cream maker's instructions on when to start freezing it. I usually leave mine in the freezer indefinitely, so it's ready for ice cream making with a moment's notice.
  2. Pour coconut milk, 1½ cups frozen strawberries, cane juice crystals, vanilla, salt, and xanthan gum into your blender. Blend on high until smooth.
  3. Pour ice cream mixture into your ice cream maker and follow machine instructions for making fabulous ice cream!
  4. I usually churn my ice cream until it is the consistency of soft serve (20 minutes), then place it in an airtight container in the freezer for a few hours to firm up before serving.
Recipe by Vegan Yumminess at