What’s your favorite thing about summer? For my family, it’s all about soaking up the sun while enjoying delicious cold treats. My husband loves my no-churn vegan strawberry banana ice cream. The recipe is simple to make and is both gluten-free and vegan.
No-churn ice cream is one of life’s great pleasures. Especially because it can be made without milk. Aside from Emory’s allergies, we’ve never been milk people. Whole milk ice cream was a rare find in our house. We preferred almond milk ice cream, but with Emory’s nut allergy that’s no longer an option.
This recipe is a bit different because it’s completely dairy-free. I used a combination of coconut cream, coconut condensed milk, fresh bananas, and strawberries in this recipe. The consistency of no-churn ice cream is a bit different from regular ice cream, but it’s so delicious it really doesn’t matter. Make sure to add this no-churn vegan strawberry banana ice cream to your sweet summer rotation.
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Simple Vegan Ice Cream using coconut cream, condensed coconut milk, fresh bananas, and strawberry extract.
Keyword Dairy Free, Ice cream, Vegan
Prep Time 5minutes
Cook Time 5hours
8x8 pyrex dish
1 can (14 oz)Coconut Cream
1 can (14 oz)Condensed Strawberry Coconut milk
In a large bowl add Coconut cream and beat with mixer until stiff peaks form. Add condensed strawberry coconut milk, strawberry extract, fresh banana, and mix well. Pour into 8x8 pyrex dish (with lid) and top with fresh strawberries. Freeze for 5 hours or overnight. Allow ice cream to soften before serving.