What’s your favorite thing about summer? For my family, it’s 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.
My first attempt at no-churn ice cream was a few years ago. It turns out that my no-churn vanilla brookie ice cream has become one of my most popular recipes on Pinterest. My no-churn caramel candy corn ice cream is a close second!
This recipe is a bit different because it’s completely dairy-free. I used a combination of coconut cream, condensed coconut milk, fresh bananas, and strawberries in this recipe. The consistency of no-churn ice cream is slightly different from regular ice cream, but it’s so delicious it doesn’t matter. Add this no-churn vegan strawberry banana ice cream to your sweet summer rotation.
Thanks for visiting my blog. If you enjoyed this recipe, please share it with your friends and family on social media. If you happen to try out this recipe, please tag me on Instagram or in your stories at @blackallergymama. I’d love to share your creations in my stories with credits to you!
Vegan Strawberry Banana No-Churn Ice Cream
- 8x8 pyrex
- 1` can Whipped Coconut Milk 14 oz
- 1 can Sweetened Condensed Strawberry Coconut milk 14 oz
- 1/3 cup Fresh strawberries chopped
- 1 Ripe banana
- 1 Frozen Banana chopped
- 1 tsp Strawberry Extract
- 1 tsp Banana Extract
- In a small bowl blend ripe banana, banana, and strawberry extract with a hand mixer for 1 minute. Set aside. In a large bowl, add Coconut cream and beat with a mixer until stiff peaks form. Add ripened banana mixture, chopped frozen bananas, and sweetened condensed strawberry coconut milk. mix well. Pour into an 8x8 pyrex dish (with lid) and top with fresh strawberries. Freeze for 5 hours or overnight. Allow ice cream to soften before serving.