This Vegan Strawberry Ice Cream is sweet, creamy and so easy to make with only 3-ingredients and less than 20 minutes of prep. A no churn ice cream recipe that's the perfect dairy-free, paleo and low carb treat for summer made with strawberries, frozen banana and canned coconut cream.
Add the frozen banana slices, strawberries, coconut cream, vanilla and optional sweetener (if using) in a food processor or a high-speed blender (such as a Vitamix or Blend-tec). Blend the ingredients together until the mixture resembles soft serve ice cream. Scrape the sides of the processor and add additional milk as needed. After a few minutes, the ice cream should have the correct creamy texture
Serve immediately for a soft-serve consistency, or transfer to a lidded airtight container or a loaf pan and freeze until solid, approximately 2 hours.
Before serving, remove from freezer and allow to sit at room temperature for 5-10 minutes to soften.
Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage.
*If your ice cream is too hard to scoop, let it sit on the counter for about 15 minutes to soften. Adding vodka to the ice cream helps to offset some of the iciness.
Please note that nutrition facts were estimated for 1/3 cup. serving.