Creamy Vegan Strawberry Milkshake (4 Ingredients!)

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Overflowing glass of our strawberry milkshake recipe

Introducing the ULTIMATE vegan strawberry milkshake — thick, creamy, classic strawberry flavor, and just 4 simple ingredients. It’s maple-sweetened and made without ice cream but has ALL the fresh, rich flavor you know and love.

It’s almost too good to be true, but you better believe it! Let’s make strawberry milkshakes!

Maple syrup, vanilla, strawberries, and coconut milk ice cubes

How to Make a Strawberry Milkshake Without Ice Cream

If you don’t have ice cream at the moment, or you’re trying to keep things naturally sweetened or avoid some of the unrecognizable ingredients in store-bought products, we have just the solution for your craving: a strawberry milkshake made without ice cream!

It features fresh sliced strawberries for BIG strawberry flavor, maple syrup to keep it naturally sweetened, and vanilla extract for vanilla ice cream vibes.

Fresh strawberries, maple syrup, and vanilla in a blender

Now, let’s get to the secret for achieving a super thick and creamy shake without ice cream: coconut milk ice cubes! To make them, simply open a can of full-fat coconut milk, shake or blend until it’s creamy, and freeze in an ice cube tray.

We used this same hack in our Creamy Cold Brew Coffee Smoothie, and if you freeze leftover coconut milk anytime you have extra from a recipe, you’ll have the ice cubes handy when the shake or smoothie craving strikes.

Coconut milk ice cubes in a blender to show how to make a strawberry milkshake without ice cream

Then when ready to make a shake, blend the coconut milk ice cubes into the strawberry, maple syrup, and vanilla mixture until the shake reaches your preferred thickness level. Hubba hubba!

Light pink strawberry milkshake in a Vitamix blender

We hope you LOVE this vegan strawberry milkshake! It’s:

Perfectly sweet
Made with fresh strawberries
& SO classic!

Make it extra special by topping with coconut whipped cream or garnishing with fresh and/or crushed freeze-dried strawberries. Happy strawberry season, friends!

More Vegan Shake Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Overhead shot of two vegan strawberry milkshakes topped with coconut whipped cream and freeze dried strawberries

Creamy Vegan Strawberry Milkshake (4 Ingredients!)

The ULTIMATE vegan strawberry milkshake — creamy perfection without the dairy! Naturally sweetened, BIG strawberry flavor, and just 4 ingredients required!
Author Minimalist Baker
Close up shot of an overflowing vegan strawberry milkshake
4.8 from 10 votes
Prep Time 6 hours 15 minutes
Total Time 6 hours 15 minutes
Servings 2 (1-cup servings)
Course Beverage, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? 24 hours



  • 1 (14-oz.) can full-fat coconut milk (a thick, creamy brand is best // there will be ice cubes left over after making this recipe*)


  • 3/4 cup fresh strawberries, hulled and quartered (measured after slicing)
  • 3-4 Tbsp maple syrup (depending on sweetness of strawberries)
  • 1/2 tsp vanilla extract
  • 8-12 standard-size full-fat coconut milk ice cubes (from above)

FOR GARNISH optional


  • COCONUT MILK ICE CUBES: If you don’t already have frozen full-fat coconut milk ice cubes*, start by making them. At least 6 hours before you wish to enjoy your milkshake, open a can of full-fat coconut milk and mix until it’s creamy and smooth, with no separation between the coconut cream and water. You can transfer it to a blender to fully mix or transfer to a tight-sealing jar and shake! Pour the mixed coconut milk into an ice cube tray and freeze.
  • STRAWBERRY SHAKE: To make the shake, add the strawberries, maple syrup, and vanilla to a high-speed blender. Blend on high until fully combined, with no large pieces of strawberry remaining.
  • Turn off the blender and, working in batches, add 2-3 coconut milk ice cubes at a time. Blend on medium-high speed until the ice cubes are fully blended, then continue adding ice cubes until your desired consistency is achieved, using the blender’s tamper to help blend if necessary. Using an ice cube tray that holds 1 ½ Tbsp per cube, we found that adding 12 ice cubes yielded our preferred creaminess!
  • Serve immediately, garnishing with extra strawberries, coconut whipped cream, and crushed freeze-dried strawberries, if desired. Keep for up to 24 hours covered in the refrigerator (it will get thinner), or freeze for up to 1 week for a strawberry ice-cream-esque result!



*For 2 servings of milkshake, you’ll only need ~1/2 to 3/4 of the 14-oz. (400-ml) can of coconut milk for this recipe. For another recipe that uses coconut milk ice cubes, try our Creamy Cold Brew Coffee Smoothie.
*Coconut milk ice cubes: When we only use a partial can of coconut milk in recipes, we freeze the rest in an ice cube tray for recipes like this one!
*Nutrition information is a rough estimate calculated with 1 cup full-fat coconut milk for 2 servings.

Nutrition (1 of 2 servings)

Serving: 1 cup Calories: 325 Carbohydrates: 34.4 g Protein: 1.8 g Fat: 20.1 g Saturated Fat: 18.4 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 354 mg Fiber: 1.3 g Sugar: 28.5 g Vitamin A: 7 IU Vitamin C: 38 mg Calcium: 50 mg Iron: 1 mg

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My Rating:

    • Support @ Minimalist Baker says

      Yay! So happy to hear you enjoyed this milkshake, Sheila. Thanks for the great review!

  1. Tawnya says

    This. Is. AMAZING.
    It is so creamy, you will not even know you are missing out on the dairy.
    Plus it is so easy! If you live in a hot climate like I do, throwing together something cooling very quickly is essential. I’m hooked!
    Excited to try out some other shake recipes now!

  2. Margaret D Cockerill says

    Yeah, nothing wrong with the recipe, but if I had to do it again, I’d just let the coconut milk get real cold in the fridge. Breaking down the cubes in the blender was not easy, and in the process lost some of the “creaminess”. I think that using regular coconut beverage or oat milk, etc. would work just as well.

    • Support @ Minimalist Baker says

      Hi Margaret, we experimented with that, but it wasn’t thick – more like a smoothie vs. a milkshake. Were you using a high-speed blender? If you don’t have a powerful blender, another option would be to let the coconut milk ice cubes soften a bit at room temperature for 10-15 minutes before blending.

  3. Karen says

    This was absolutely delicious ! Will do less maple syrup though but everyone’s tastes are different. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Stephanie. Thank you for the lovely review! xo

  4. Vicky says

    This was so delicious! And really easy to make. Will definitely make it again. More milkshake recipes, please! 🥤

  5. Carissa says

    Super yummy, but a tad too much maple syrup for me, especially because I made this with some amazingly sweet strawberries that I got at the farmer’s market this morning. I would probably only do a tbsp or 2 in the future, taste and adjust. Otherwise, totally hits the strawberry milkshake craving!

  6. Kelly says

    Delicious! I used super ripe fresh strawberries and doubled the recipe for my husband and I cause a 1 cup serving sounded so small haha. Glad I did, so good. Only change I made was I used vanilla flavoring instead of extract. Will be making this again and again!

  7. Lucy S. says

    Have you tried using a barista oat milk to cut back on fat? Either way, it’s either fat or sugar that gets to ya. I was just wondering.

    • Support @ Minimalist Baker says

      Hi Lucy, we haven’t tried oat milk, only almond. We don’t think it will be as creamy, but let us know if you try it!

  8. Nathan says

    I was wondering if you think this would work if I use frozen strawberries as well as frozen coconut milk? Thanks!

    • Support @ Minimalist Baker says

      Hi Brittany, possibly, but the flavor of maple syrup is really nice here! If dairy-free, not vegan, honey would be another option.

  9. Tiare says

    I have all of the ingredients but my strawberries are frozen will that work and perhaps I won’t need to freeze the coconut milk??? Your thoughts.

  10. Rita says

    I happened to have frozen coconut milk cubes in the freezer so made this as soon as I saw this posted on your IG stories… it’s excellent! Sweet and creamy, tastes like I’m on vacation haha but I would reduce the maple syrup to 1/8 cup next time, it was little too sweet for me. So for others, maybe start with 1/8 cup and add more if you want more sweetness.

    • Support @ Minimalist Baker says

      Hi Pam, it won’t be as thick, rich, and creamy (more of a strawberry icy!).

  11. Carrie Z says

    I am unable to drink coconut milk due to IBS. Are there other nondairy milks that work well with this recipe? Thank you!

    • Support @ Minimalist Baker says

      Hi Carrie, you could, but it won’t be as thick, rich, and creamy (more of a strawberry icy!).

      • Support @ Minimalist Baker says

        Coconut cream would be extra thick and creamy, but might overpower the strawberry flavor. You could dilute with water before freezing, if desired!