Creamy Vegan Cherry and Strawberry Ice Cream
Looking for a great way to cool down with seasonal fruit, no ice-cream maker, no fuss, and just 3 simple ingredients? Try this Irresistible Creamy Vegan Cherry and Strawberry Ice cream Recipe.
This plant-based ice cream is everything: dairy-free, gluten-free, refined sugar-free, and simple to make. No coconut milk, no banana, really no fuss at all. It´s rich, fruity, and way better than anything store-bought. I`m passionate about making my seasonal fruit ice creams. If you love berry desserts, don’t miss my Chia Berry Oat Crumble or these Chocolate Coated Blueberries, both easy, fruity, and freezer-friendly too.
Why This Vegan Cherry and Strawberry Ice cream is Irresistible
Luscious, ultra-creamy, and dairy-free, this vegan ice cream is also gluten-free and refined sugar-free, and packed with real fresh cherries and strawberries. I love that it`s super easy to make and still has loads of flavor from the fresh strawberries and juicy cherries. No fancy equipment, no ice cream maker – just my blender (or a food processor) and, of course, the frozen fruit, high-protein yogurt, and sweetener. Make it ahead, save money, and use almost any frozen fruit you like.
A Bit About the Ingredients with Substitutions
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements with a printable recipe.
Frozen strawberries and cherries
You can swap for blueberries, blackberries, raspberries, pineapple, or mango. Most fruits will work.
Soy yogurt (Greek style, and high protein)
Coconut or almond yogurt will also work well.
Sweetener
I used agave syrup ( but you can use maple, date syrup, or your preferred sweetener)
Optional: vanilla extract, adds flavour and depth
Optional: lemon juice (brightens the flavor)
Optional add-ins: I added dark chocolate shavings, but you can add chocolate syrup, sauce, chopped dark chocolate, fruit, Blackberry Compote, toasted almonds, raw nuts, and coconut flakes.
Why Fuss with Silicone Molds, ice cube trays, or Extra Steps? Make Vegan Ice Cream the Easy Way!
Why double your work by putting your creamy ice cream mix from the blender into a plastic or silicone mold only to blend again later? There is really no need! I pour mine straight into a freezer-friendly glass dish, and it gets the job done beautifully.
The one thing I do recommend is to give it a good stir and twirl every hour or so while it freezes to stop ice crystals from forming. That`s it!
You can use fresh fruit, pour it into ice cube trays, freeze it, and then re-blend it, but this means more mess, more blending, and a higher risk of diluting or over-handling your lovely, wholesome ingredients. I prefer to keep things simple.
Instructions
You`ll find the full list of instructions for the ice cream in the recipe card below
- Add the pre-prepared frozen fruit to a blender or food processor.
- Blend until smooth, then pour into a freezer-safe glass dish.
- Freeze this creamy delight for approximately 4 hours, stirring every hour to prevent the formation of ice crystals.
- For an extra creamy texture, give it one more blast in the blender.
Ready to dive into a whole food, plant-based lifestyle? Check out our EASY Starter Guide to a Whole Food Plant-Based Vegan Diet for simple tips and delicious recipes to kickstart your journey!
Storage and Serving Tips
- Store in a container with a lid or cover with food wrap and store in the freezer up to a month for freshness.
- Let it sit at room temperature for 5-10 minutes before scooping it out. It will be creamy and easier to handle.
- Dip the scoop in hot, clean water before using. It makes serving easier.
- Serve in cones, bowls, over waffles, or for a summer dessert in a glass.
More Summer Recipes
Did you make this recipe? I’d love for you to give it a 5-Star ★★★★★ Rating below, and don’t forget to follow me on Instagram, YouTube, Facebook, Pinterest, and TikTok. Finally, join our community and get recipes straight to your inbox! Never miss a recipe—SUBSCRIBE NOW!
Recipe Card and Notes
3 Ingredient Cherry Strawberry Ice Cream (Vegan + No Churn)
Ingredients
- 1 ½ cups 150 grams of frozen strawberries
- 1 ½ cups 150 grams frozen pitted cherries
- 1 cup 250 grams soya yogurt (Greek style and high protein
- 2–3 tablespoons agave syrup to taste
Watch me Make it (Video)
Instructions
- Rinse the fresh cherries and strawberries under cold water to remove any dirt or debris.
- Trim off the flowery ends ( the leafy green top heads) and then pop both fruits into a freezer bag or again a suitable freezer box. This step is part of a pre-prep and can be done days or weeks before.
- Add the frozen cherries and strawberries into your blender(high-speed if possible) Pour in the vegan yogurt and agave syrup and blend on full speed.).
- Now it is time to freeze again, so pour the blended ice cream into a glass tray and pop it into the freezer for 4 hours. The ice cream will start to crystallize around the edge of the tray, so every hour or less, take it out and with a spatula or a spoon break down any icy bits that have started to form, then give it a good swirl.
- After about 4 hours, the mixture will still be cuttable. Slice it in half and pop it back in the blender. Blend again until smooth. You`ll get beautiful, creamy ice cream
- Serve when ready to enjoy. Scoop into bowls or glasses, add the desired toppings and enjoy!
Notes & Suggestions
• Before scooping, let the container sit at room temp for 10–15 minutes.
• Use a warmed scoop (dip it in hot water) for clean, easy serving.
• Serve in cones, bowls, or over waffles for a summer dessert everyone will love!
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
Share on Facebook Pin Recipe
