Allergen Cooking · Dessert · Gluten-Free · Plant Based Diet

Vegan Strawberry Coconut Frozen Cream

Holly, from My Plant Based Family, got me thinking after I posted my recent Strawberry & Blueberry Frozen Cream recipe. She wondered if we could change it up to be vegan, and while Kirk and I worked on our new pantry…I noticed a can of coconut cream from Trader Joe’s that was hiding. A little sweetener, and wow…yum! Rich, creamy and just fantastic. No ice cream machine needed either. If you haven’t seen Coconut Cream before, it is the top part of full-fat coconut milk (the part one uses when they make coconut milk whip cream, for example).


Vegan Strawberry Coconut Frozen Cream


  • 1½ pounds frozen strawberries, quartered
  • 14-ounce can coconut cream or full fat coconut milk
  • ¼ cup pure maple syrup, or to taste
  • ½ tsp pure vanilla extract
  • Pinch fine sea salt


Add all the ingredients into a food processor bowl. Process on high, until smooth.

Transfer to a glass storage container and freeze for at least 4 hours. Allow to sit on counter for 10 to 15 minutes before serving. This ice cream will get very hard once stored overnight, just let it warm up a bit!

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