Vegan Strawberry Coconut Ice Cream



  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, 1 1/2 cups frozen strawberries, cane juice crystals, vanilla, salt, and xanthan gum into your blender. Blend on high until smooth.
  3. Pour ice cream liquid 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.


If you are using fresh strawberries, make sure to place your blended ice cream liquid in the freezer for 15-20 minutes prior to pouring into the ice cream maker. I’ve found that many ice cream makers have a hard time producing ice cream from warm or room temperature liquid.