Mt 3-ingredient strawberry ice cream recipe yields thick, creamy ice cream that’s wildly refreshing. It’s easy to make and doesn’t need an ice cream maker. No dairy is needed!
Store-bought strawberry ice cream is delicious, but has a laundry list of ingredients and fillers. That’s why I’ve become obsessed with making my own strawberry ice cream at home. It’s healthier, cheaper, and tastes better, too.
It requires just three simple ingredients and zero dairy, but you’d never know. It’s incredibly creamy, rich, and satisfying. My family love how it tastes like the real thing.
Table of Contents
Why I love this recipe
- 3 key ingredients. Yes, you read that right: all you need are strawberries, maple syrup, and coconut milk.
- Full of fresh strawberry flavor. There are no extracts or syrups in this recipe. What you see is what you get.
- No ice cream machine is needed. All you need is a blender (or food processor) and a loaf pan to make smooth and creamy ice cream.
- You won’t miss the dairy. No one can tell there is no cream or cow’s milk in this.
If you enjoy healthy ice cream recipes, try my oat milk ice cream, coconut ice cream, and almond milk ice cream next.
★★★★★ REVIEW
“This is so good!!!!!!! I forgot about it, and it’s been a few days in the freezer, but it still tastes amazing. I love how it isn’t full of sugar and is super creamy♥️” – Justice
Key Ingredients
- Chilled coconut milk. Canned, full-fat coconut milk will give the ice cream a smooth and rich texture. Refrigerate the cans to help the ice cream cool down faster.
- Maple syrup. My #1 sticky sweetener of choice, but agave nectar also works. If you don’t mind the overpowering flavor of honey, you can use that too.
- Frozen strawberries. Frozen strawberries are preferred because they are naturally thicker and yield a creamier ice cream.
- Xanthan gum. Optional but helpful to guarantee smooth, scoopable ice cream.
How to make strawberry ice cream
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine ingredients. In a blender, add the ingredients (except the xanthan gum) and blend until thick and creamy.
Step 2- Freeze. Pour the ice cream mixture into the loaf pan and cover with plastic wrap. Every 20-30 minutes for the first hour, stir the ice cream by hand to prevent it from becoming icy.
Step 3- Thaw and serve. Let the ice cream thaw for 10-15 minutes before scooping into your bowl.
Arman’s recipe tips
- Don’t use fresh strawberries. I know it may be tempting, but fresh strawberries will change the texture and make it difficult to firm up. If you only have fresh strawberries, freeze them prior to making the ice cream.
- Do not overblend. Overblending the ice cream mixture can result in an icy dessert that is difficult to scoop. Blend everything until smooth.
- Use an ice cream maker. While optional, it saves me the trouble of churning by hand and gives the ice cream a soft-serve consistency. Make sure to follow the manufacturer’s instructions.
- Wet the ice cream scoop. It’ll make scooping the ice cream easier.
Storage instructions
To store: Strawberry ice cream can be stored in a freezer-safe container in the freezer for up to 1 week.
To re-freeze: Since there’s no dairy, I don’t recommend re-freezing the strawberry ice cream once it has been thawed. Re-freezing causes the mixture to ice up, and the next time you remove it to enjoy, it will be rock-hard solid.
More frozen treats
If you tried this Strawberry Ice Cream recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Place a loaf pan in the freezer.
In a high-speed blender or food processor, add the chilled coconut milk, adding the layer of cream first, followed by the liquid. Add your frozen strawberries and maple syrup and blend until thick and creamy. Do not overblend, or it will become too icy when thawing.
If you choose to use xantham gum, add it halfway through blending and do not overblend.
Pour the strawberry ice cream mixture into the frozen loaf tin. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
- Make creamier ice cream. Swap the canned coconut milk for canned coconut cream, or discard the liquid at the bottom of the cans.
- Add more strawberry flavor. After blending lightly gold in some strawberry chunks, stewed strawberries, or even strawberry jam. It’ll add a different texture and sweeter flavor.
- Add other berries. Why stop at strawberries? Toss in raspberries, blackberries, blueberries—you name it!
- Enhance the flavor. Add one teaspoon of vanilla extract or lemon juice to totally transform the flavor.
- Use dairy. Okay, I know I’ve said multiple times how good this is without it, but if you want it to be true blue rich and creamy, use heavy cream.
Serving: 1servingCalories: 196kcalCarbohydrates: 11gProtein: 3gFat: 17gSodium: 16mgPotassium: 371mgFiber: 6gVitamin C: 45mgCalcium: 27mgIron: 2mgNET CARBS: 5g
Originally updated May 2024, updated and republished April 2025
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