Rich and creamy, made with coconut milk, fresh sugared strawberries and bananas, a little vanilla and salt, this vegan strawberry ice cream is made in your ice cream maker for a delicious frozen vegan treat.
Click here for all of the delicious homemade vegan ice cream recipes, sorbets, and other frozen treats from Veggie Fun Kitchen.
Strawberry ice cream is so refreshing and screams summertime – even in the dead of winter. As long as you can get fresh strawberries, you can make this vegan strawberry ice cream any time of the year!
Rich and creamy and made in your ice cream maker, this recipe uses a banana to give it a sweet subtle flavor and to make it extra creamy. Plus, strawberries and bananas just go together!
For other vegan frozen desserts try:
- Chocolate Almond Mocha Ice Cream with Rich Mocha Flavor
- The Creamiest Vegan Sweet Cream Ice Cream
- Pumpkin Spice Ice Cream
- Watermelon Sorbet
- Easy Fresh Peach Sorbet
- Pineapple Sorbet with Lime-Mint Balsamic Reduction
- Lemon Ice Cream with Cocout Milk
Table of contents
- For other vegan frozen desserts try:
- Pin now to save for later:
- Ingredients needed to make vegan strawberry banana ice cream:
- How to make the best vegan strawberry banana ice cream:
- Finishing and serving the strawberry banana ice cream:
- And now for the recipe:
Pin now to save for later:
Ingredients needed to make vegan strawberry banana ice cream:
- fresh strawberries
- coconut milk
- pinch of salt
You’ll also need a blender and an ice cream maker. And even though this ice cream will be fabulous alone, it goes perfect with my Easy Homemade Strawberry Topping with Pineapple that was developed especially for this strawberry banana ice cream!
How to make the best vegan strawberry banana ice cream:
About the Strawberries:
Start with the best berries! Your ice cream is not going to be improved by using tasteless strawberries or berries that are mushy and beyond their prime. Freezing won’t improve a bad berry. So if you won’t eat it, don’t make ice cream with it!
Cut up the strawberries in fourths. You will be blending the berries in a blender later; but for the sugaring step, you will have the most success with smaller pieces of strawberry.
Measure out two cups of CUT strawberries. I usually buy a 16-ounce container. I’ll have some leftovers but use them for garnish. Plus, having a greater amount to choose from guarantees that I’ll have the most perfect berries to use in my ice cream.
Next, put the cut berries in a container with lid and pour the sugar on top. Toss around a little, secure the lid and put it in your fridge for at least six hours or overnight.
As the sugar dissolves, the berries will start to break down some and some of the sugar will turn to liquid.
Time to make ice cream!
After the strawberries have rested with the sugar for enough time, it’s time to make ice cream!
You will notice a that not all of the sugar has melted. Just make sure to scrape all of the sugar granules into the blender with the strawberry mixture.
Just like the strawberries, you’ll want to use a banana that is in the best condition – no weird bruising – and just the other side of ripe.
Put the sugared strawberries, banana, coconut milk, vanilla, and a pinch of salt into a blender.
Blend on high speed for a few minutes until everything is nice and creamy and smooth.
Then pour into your ice cream maker. Make sure you follow the manufacturer’s directions. If the inner liner you pour the mixture into needs to be frozen ahead of time, then make sure you do that! I’m lucky that I have a compressor-style of ice cream maker. This means that it acts like an actual freezer and does not need to be frozen ahead of time.
Also make sure to follow your manufacture’s directions and don’t fill too full. Depending on the size of my banana, I sometimes have a little bit of the mixture left over that doesn’t quit fit..
You can toss it down the sink. Or you can freeze it in an ice cube tray and pop it out to use in your next smoothie.
The one thing you shouldn’t do is to think “oh, I’ll just add this little bit extra over the fill line…”
Nope! Do not do that unless you want a big frozen mess coming out of the top of you ice cream machine!
Finishing and serving the strawberry banana ice cream:
If you are new to making homemade ice cream in a machine, what you might not be aware of is that when it’s “done” – it’s not really done. Your ice cream will be very soft – like a soft serve. This is fine! In fact it will still taste really yummy.
But if you want your ice cream to be scoop-able, then spoon it into a freezer safe container and let freeze for a few more hours to harden.
Then before scooping it out you will want to let it sit on your counter for about 5-10 minutes to soften enough to scoop.
Because it’s made with a banana, your ice cream will not get super hard and will retain it’s smooth and creamy texture.
What I like to do is to pour a little strawberry topping on before scooping. That way I get a little bit of strawberry right in the middle of each scoop.
I suppose you could go buy some strawberry topping. But as long as you are making the best homemade strawberry ice cream, then perhaps you need the best homemade strawberry topping too!
Go ahead and scoop it up and serve! You deserve it:)
And now for the recipe:
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Easy Strawberry Banana Ice Cream – Vegan with Coconut Milk
- high-speed blender
- ice cream maker/freezer
- 2 cups strawberries quartered
- ¾ cup granulated (white) sugar
- 1 13.5 ounce canned coconut milk full fat
- 1 medium banana
- 1 teaspoon vanilla
- 1 pinch salt
- Wash strawberries and quarter till you have two cups total. I buy the 16-ounce container to account for bad berries and to have extra for garnish.
- Place cut strawberries into a container with a lid. Pour sugar on top and toss around to coat. Close the lid and keep in the refrigerator overnight or for at least 6 hours. If your ice cream freezer requires you to freeze the container ahead of time, this is the perfect time to do so.
- Overnight, much of the sugar will have melted and turned to liquid. Some sugar will still be granulated. Stir the granulated sugar into the liquid, scraping the bottom of the container to get it all mixed in.
- Put the strawberries with liquid and sugar into a blender along with the coconut milk, peeled banana, vanilla, and salt. Blend until smooth and creamy.
- Following your manufacturer's directions to freeze the strawberry/coconut cream mixture. Pour the ingredients into the container and freeze. (See notes).
- After the ice cream freezer has done it's thing, you will have a delicious soft-serve ice cream. It is perfectly edible at this point. To harden into ice cream like you'd buy at the store, scoop it into a freezer-safe container and freeze for a few hours longer or overnight if you are patient enough.
- Top with extra berries or my strawberry topping. It's perfect and was made to go along with this ice cream.