Vegan Strawberry Banana Ice Cream

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."

- Veggie Fun Kitchen

coconut milk

Key Ingredient


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– strawberries quartered – granulated (white) sugar – canned coconut milk full fat – banana – vanilla – salt

Vegan Strawberry Banana Ice Cream


6 Servings




6 Hours



1. 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.


2. 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.


3. 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.


4. 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.


5. Following your manufacturer's directions to freeze the strawberry/coconut cream mixture. Pour the ingredients into the container and freeze. (See notes).


6. 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.


7. Top with extra berries or my strawberry topping. It's perfect and was made to go along with this ice cream.


Visit Veggie Fun Kitchen for more Notes and Tips on making this EASY  Vegan Strawberry Banana Ice Cream

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