No-Churn Strawberry Banana Ice Cream {Vegan, GF, Raw}

July 22, 2015


  • 2
    cans of full-fat coconut milk
  • 3 Cups
    frozen strawberries
  • 1
    frozen banana
  • 1/3 Cup
    maple syrup
  • 1/4 Teaspoon
    vanilla extract, I use vanilla paste


  1. Prep: slice your strawberries into fourths and freeze them and the banana for 6 hours or preferrable over night.

    Also, leave both cans of coconut milk in the fridge over night.

    It is crucial that you freeze the fruit beforehand. This allows the ice cream to be frozen in steps resulting in a creamy texture instead of a thick frozen ice cube.

  2. Once the fruit is frozen, tranfer to a food processor.

    Add only the thick cream part from the coconut milk to the food processor, and save the liquid for smoothies.

  3. Add the maple syrup and vanilla and turn on high until everything is smooth and well combined.

    Transfer to a bread pan or similar container and freeze over night.

    Once the ice cream is set, let it defrost for 10 minutes before serving so it can defrost a little.