Strawberry Ice Cream Recipe {3 Ingredients} - The Big Man's World ® (2024)

This 3-ingredient strawberry ice cream recipe yields thick, creamy ice cream that’s wildly refreshing. I love that you don’t even need an ice cream maker!

Love easy ice cream recipes? Try my oat milk ice cream, coconut ice cream, and almond milk ice cream.

Nowadays, healthier strawberry ice creams line the shelves of every mainstream grocery store. I’m all for it, but let’s just say the ingredient lists are about as long as a CVS receipt.

That’s why I’ve become obsessed with making my own ice cream at home. It’s healthier, cheaper, and tastes better, too.

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.

Ingredients needed

• Chilled coconut milk. Preferably canned, full-fat coconut milk, which will give the ice cream a smooth and rich texture. Refrigerate the cans so the ice cream gets cold 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.
• Strawberries. Use frozen strawberries that haven’t had time to thaw. If there’s any moisture on them, you’ll end up with ice crystals.
• Xanthan gum. Optional but helpful to guarantee smooth, scoopable ice cream.

How to make no churn strawberry ice cream

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Place a loaf pan in the freezer.

Step 2- Combine ingredients. In a blender, add the ingredients (except the xanthan gum) and blend thick and creamy. Don’t over-blend, or it will become too icy when thawing.

Step 3- Add xanthan gum. If using, add it halfway through the blending.

Step 4- 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 so it doesn’t become icy.

Step 5- 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.
• Use an ice cream maker. While definitely optional, it saves me the trouble of churning by hand and gives the ice cream a more 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 you’ll love

• Sugar-free ice cream
• Cookie dough ice cream
• Brownie ice cream
• Avocado ice cream
• Superman ice cream
• Protein ice cream