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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Vegan Strawberry Banana No-Churn Ice Cream
A simple recipe for vegan, no-churn ice cream made with coconut cream, sweetened condensed strawberry coconut milk, fresh bananas and strawberries.
1canSweetened Condensed Strawberry Coconut milk14 oz
In a small bowl blend ripe banana, banana, and strawberry extract with hand mixer for 1 minute. Set aside. In a large bowl add Coconut cream and beat with mixer until stiff peaks form. Add ripened banana mixture, chopped frozen banans, and sweetened condensed strawberry coconut milk. 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.