Recipe + Photo by April Viar 

Enjoy a refreshing treat with our No-churn Strawberry Pineapple Vegan Ice Cream. Made effortlessly in a blender, this ice cream combines creamy coconut cream with frozen strawberries and pineapple. A hint of ginger adds a refreshing touch. It’s the perfect afternoon summer delight!

Servings: 8


  • 2 cans Nature’s Charm Coconut Whipping Cream, refrigerated overnight
  • 5 tbsp Nature’s Charm Sweetened Condensed Coconut Milk
  • 1 tsp vanilla extract
  • 16oz bag frozen sliced strawberries
  • 16oz bag frozen pineapple chunks
  • 1/2 tsp fresh grated ginger
  • Pinch of salt


  • Place a metal loaf pan in the freezer. 
  • Add the coconut whipping cream and sweetened condensed milk to a high-powered blender. Blend for a minute, then add the pinch of salt, frozen fruit, ginger and vanilla extract. 
  • Blend the ingredients for another 2 minutes, making sure everything is incorporated together and looking fluffy. Making sure to not over blend.
  • Take the metal pan out of the freezer and pour your creamy vegan ice cream mixture into it. Smooth the top out with a spatula. 
  • Place plastic wrap directly on top of the ice cream. This will help reduce the formation of ice crystals. Cover the container with a lid or aluminum foil. 
  • Place the container in the freezer for 4 to 6 hours until the vegan ice cream is firm. 
  • When ready to serve, let the ice cream sit at room temperature for a couple of minutes before scooping.