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homemade vegan strawberry ice cream

No Churn Vegan Strawberry Ice Cream

Vegan, Paleo, Keto, Gluten Free No Churn Ice Cream
5 from 2 votes
Prep Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal


  • Loaf Pan
  • Food Processor or Blender


  • 14 oz. Canned Coconut Milk Full Fat
  • 2 Cups Frozen Strawberries Pre-cut
  • ½ Cup Keto Maple Syrup Pure Maple Syrup can be subbed in
  • 1 tsp. Xanthan Gum


  • Chill loaf pan in freezer for half an hour.
  • Separate liquid from cream from coconut milk can. Chill them both for about ten minutes.
  • Add half of your coconut milk cream to food processor and half of your liquid. Process for about thirty seconds.
  • Add the rest of your coconut liquid and cream. Process until well blended.
  • Add in your frozen strawberries and maple syrup. Process until well blended, adding your xanthan gum half way through blending.
  • Pour ice cream in your loaf pan and chill in freezer.
  • For the first hour of chilling, stir ice cream every twenty minutes. Continue chilling for at least six more hours.
  • Allow ice cream to slightly thaw before serving.


Calories: 250kcal
Keyword Gluten Free, Ice Cream, Keto, No Churn, Non Dairy, Paleo, Vegan
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