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!
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.
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.
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!
We hope you LOVE this vegan strawberry milkshake! It’s:
Creamy
Rich
Thick
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
- Chocolate Peanut Butter Banana Shake
- Vegan Jamocha Shake (Maple-Sweetened!)
- Vegan Chocolate Coffee Shake
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!
Creamy Vegan Strawberry Milkshake (4 Ingredients!)
Ingredients
COCONUT MILK ICE CUBES
- 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*)
STRAWBERRY SHAKE
- 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 whipped cream
- Fresh strawberries
- Freeze-dried strawberries, crushed
Instructions
- 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!
Video
Notes
*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.
Sheila says
Made this delicious treat twice in one week! So luscious and perfect for dairy free peeps!
Support @ Minimalist Baker says
Yay! So happy to hear you enjoyed this milkshake, Sheila. Thanks for the great review!
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!
Support @ Minimalist Baker says
Whoop! We’re so glad you love it, Tawnya! Thank you for sharing! xo
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.
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
Thank you for sharing, Karen! We’re so glad you enjoyed it! xo
Stephanie says
This is so delicious!! Will definitely be making these again!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Stephanie. Thank you for the lovely review! xo
Vicky says
This was so delicious! And really easy to make. Will definitely make it again. More milkshake recipes, please! 🥤
Support @ Minimalist Baker says
Woohoo! So glad you enjoyed, Vicky. Thanks for the lovely review!
Melissa says
I made this with 1/2 thawed strawberries & it was super delicious! Kids and I loved it!
Support @ Minimalist Baker says
That’s smart! Thank you for sharing, Melissa!
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!
Support @ Minimalist Baker says
Woohoo! Thanks for the great review, Carissa!
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!
Support @ Minimalist Baker says
Amazing! Thank you for sharing, Kelly! xo
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!
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
We tested that and unfortunately it made it more icy vs. thick and creamy!
Trip says
Hello! Sadly, I am allergic to maple syrup. What else would you recommend? Thanks!
Support @ Minimalist Baker says
Hi Trip, Agave or honey!
Trip says
Thank you! Same quantity?
Support @ Minimalist Baker says
We’d say start with slightly less, especially with honey because it’s a bit sweeter.
Brittany says
Would date syrup work in place of maple syrup for this recipe?
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.
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.
Support @ Minimalist Baker says
Hi Tiare, We tested that and unfortunately it turns out too icy vs. creamy!
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
Yay! We’re so glad you enjoyed it, Rita! Thank you for sharing! xo
Pam Gillespie says
I wonder instead of coconut milk, could you use almond milk?
Support @ Minimalist Baker says
Hi Pam, it won’t be as thick, rich, and creamy (more of a strawberry icy!).
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!).
Shay says
Hello, would a can of coconut cream work?
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!
Dee says
I can’t have coconut, could I do this with almond milk?
Support @ Minimalist Baker says
It won’t be as thick, rich, and creamy (more of a strawberry icy!).