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5 from 2 votes

Vegan Strawberry Coconut Ice Cream

Prep Time25 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 303kcal


  • 2 cans coconut milk (13.5 ounce each)
  • 1 2/3 cups frozen strawberries (heaping)
  • 1 1/4 cup cane juice crystals or less, if you prefer not as much sweetness
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/8 teaspoon xanthan gum


  • 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.
  • 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.
  • Pour ice cream liquid mixture into your ice cream maker and follow machine instructions for making fabulous ice cream!
  • 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.


Calories: 303kcal | Carbohydrates: 36g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 86mg | Potassium: 266mg | Sugar: 32g | Vitamin C: 18.6mg | Calcium: 22mg | Iron: 3.3mg