There’s something so satisfying about making homemade ice cream, especially when it doesn’t require any special equipment. This No-Churn Strawberry & Vanilla Ice Cream is unbelievably creamy, naturally rich, and bursting with fresh flavor. Best of all, it's completely dairy-free, making it a wonderful dessert everyone can enjoy.
The vanilla version is smooth and comforting, while the strawberry ice cream is bright, fruity, and refreshing. Whether you're serving it at a summer barbecue, enjoying it after dinner, or treating yourself on a warm afternoon, this easy homemade recipe is sure to become a freezer favorite.
Flavor & Texture Highlights
- Rich, creamy texture without an ice cream maker.
- Naturally dairy-free using coconut and oat milk.
- Fresh strawberry flavor made with real berries.
- Smooth vanilla ice cream with warm, classic flavor.
- Perfectly scoopable after a few minutes at room temperature.
Jump to Section
- Why You'll Love This Recipe
- What You'll Need to Make This Recipe
- How to Make Homemade No-Churn Strawberry & Vanilla Ice Cream Step by Step
- Expert Tips
- How to Store It
- What to Serve With
- Frequently Asked Questions
- Recipe
Why You'll Love This Recipe
- No ice cream machine required.
- Completely dairy-free and vegan-friendly.
- Made with simple, wholesome ingredients.
- Two delicious flavors from one easy method.
- Perfect for hot summer days and special occasions.
What You'll Need to Make This Recipe
Full-fat coconut milk is the secret to achieving a rich, creamy texture without using heavy cream. Chilling the cans beforehand helps create an extra luscious consistency.
Unsweetened oat milk keeps the mixture light while cornstarch helps stabilize the ice cream, making it smooth and easy to scoop after freezing.
Pure vanilla extract adds classic warmth to the vanilla ice cream, while fresh strawberries bring vibrant color and naturally sweet fruit flavor to the strawberry version. Maple syrup provides a subtle sweetness that complements both flavors beautifully.
The exact ingredient measurements are listed in the recipe card below.
How to Make Homemade No-Churn Strawberry & Vanilla Ice Cream Step by Step
Step 1: Prepare the Vanilla Base
In a medium saucepan, whisk together the oat milk, organic cane sugar, cornstarch, and a pinch of sea salt. Cook over medium heat, whisking constantly until the mixture begins to thicken.
Step 2: Finish the Vanilla Ice Cream
Remove the saucepan from the heat and stir in the chilled coconut milk, maple syrup, and vanilla extract until smooth. Let the mixture cool completely.
Step 3: Freeze the Vanilla Ice Cream
Pour the mixture into a freezer-safe container. Freeze for 5 to 6 hours, stirring well once every hour during the first 3 hours to create a smoother, creamier texture.
Step 4: Prepare the Strawberry Puree
Blend the fresh strawberries until completely smooth. Pour the puree into a small saucepan and cook for about 5 minutes to concentrate the flavor. Allow it to cool completely.
Step 5: Make the Strawberry Base
Prepare another oat milk mixture using the oat milk, sugar, cornstarch, and sea salt. Once thickened, remove it from the heat and stir in the chilled coconut milk, cooled strawberry puree, maple syrup, and vanilla extract until fully combined.
Step 6: Freeze the Strawberry Ice Cream
Transfer the mixture to a freezer-safe container and freeze for 5 to 6 hours. Stir every hour during the first 3 hours to help prevent ice crystals and create a silky texture.
Step 7: Scoop and Enjoy
Before serving, let the ice cream rest at room temperature for 5 to 10 minutes for the perfect scoopable consistency.
Expert Tips
- Always chill the coconut milk overnight before using.
- Cooking the strawberry puree creates a richer fruit flavor.
- Stirring during the first few hours keeps the texture extra creamy.
- Fold in chopped strawberries, vegan white chocolate chips, or crushed vegan cookies before freezing for added texture.
- Store the ice cream in an airtight container to preserve freshness.
How to Store It
Keep the ice cream in an airtight freezer-safe container for up to 2 weeks. For the best texture, allow it to sit at room temperature for 5 to 10 minutes before scooping.
What to Serve With
- Fresh strawberries or mixed berries
- Vegan chocolate sauce
- Crushed cookies
- Toasted coconut flakes
- Fresh mint leaves
- Waffle cones
- Warm fruit crisp or cobbler
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw them completely and drain any excess liquid before blending.
Why do I need to stir the ice cream while it freezes?
Stirring breaks up ice crystals and creates a smoother, creamier texture without an ice cream machine.
Can I substitute another plant-based milk?
Yes. Almond, soy, or cashew milk can replace oat milk, although the final texture may vary slightly.
Can I make only one flavor?
Absolutely. Each recipe can be prepared independently if you only want vanilla or strawberry ice cream.
Homemade No-Churn Strawberry & Vanilla Ice Cream
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: About 6 hours 30 minutes (including freezing)
Servings: 10
Ingredients
Vanilla Ice Cream
- 2 cans (13.5 oz each) full-fat coconut milk, chilled
- 1 cup unsweetened oat milk
- 1/2 cup organic cane sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- Pinch of sea salt
Strawberry Ice Cream
- 2 cups fresh strawberries
- 2 cans (13.5 oz each) full-fat coconut milk, chilled
- 3/4 cup unsweetened oat milk
- 1/2 cup organic cane sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- Pinch of sea salt
Instructions
- For the vanilla ice cream, whisk together the oat milk, sugar, cornstarch, and sea salt in a saucepan. Cook over medium heat until slightly thickened.
- Remove from the heat and stir in the chilled coconut milk, maple syrup, and vanilla extract. Cool completely.
- Transfer to a freezer-safe container and freeze for 5 to 6 hours, stirring every hour during the first 3 hours.
- For the strawberry ice cream, blend the strawberries until smooth, then cook the puree for 5 minutes. Cool completely.
- Prepare the oat milk mixture as before, then stir in the coconut milk, cooled strawberry puree, maple syrup, and vanilla extract.
- Transfer to a freezer-safe container and freeze for 5 to 6 hours, stirring every hour during the first 3 hours.
- Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping and serving.
Notes
- Use well-chilled full-fat coconut milk for the creamiest results.
- Mix in chopped strawberries, vegan white chocolate chips, or crushed vegan cookies before freezing for extra texture.
- Store in an airtight container in the freezer for up to 2 weeks.
Final Thoughts
This Homemade No-Churn Strawberry & Vanilla Ice Cream proves that you don't need fancy equipment to create an incredibly creamy frozen dessert. With simple ingredients, fresh fruit, and a little patience while it freezes, you'll be rewarded with two delicious flavors that are perfect for sharing all summer long. Whether you enjoy the classic vanilla or the bright strawberry version, this homemade treat is sure to become a favorite you'll make again and again.