Vegan Strawberry Ice Cream


  • 1 can (13.66 oz/403 mL) unsweetened coconut milk
  • ½ cup (125 mL) sugar
  • 2 tbsp (30 mL) coconut oil, melted
  • 1 tsp (5 mL) vanilla extract
  • ¼ cup (50 mL) fresh strawberries, chopped


  1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.

  2. Combine the coconut milk, sugar, coconut oil, and vanilla extract in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved.

  3. Add the strawberries and stir to combine.

  4. Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.

  5. Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

  6. When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

Nutrients per serving:

U.S. Nutrients per Serving: Calories 180, Total Fat 14 g, Saturated Fat 12 g, Sodium 5 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 13 g, Protein 1 g

Cook's Tips:

The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.


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