Creamy Vegan Strawberry Milkshake (4 Ingredients!)

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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

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!)

The ULTIMATE vegan strawberry milkshake — creamy perfection without the dairy! Naturally sweetened, BIG strawberry flavor, and just 4 ingredients required!
Author Minimalist Baker
Print
4.85 from 13 votes
Prep Time 6hours15minutes
Total Time 6hours15minutes
Servings 2(1-cup servings)
Course Beverage, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? 24 hours

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

  • 3/4cupfresh strawberries, hulled and quartered (measured after slicing)
  • 3-4Tbspmaple syrup(depending on sweetness of strawberries)
  • 1/2tspvanilla extract
  • 8-12standard-sizefull-fat coconut milk ice cubes(from above)

FOR GARNISH optional

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

*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: 1cupCalories: 325Carbohydrates: 34.4gProtein: 1.8gFat: 20.1gSaturated Fat: 18.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 34mgPotassium: 354mgFiber: 1.3gSugar: 28.5gVitamin A: 7IUVitamin C: 38mgCalcium: 50mgIron: 1mg

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Reader Interactions

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  1. Nikasays

    This is ridiculously delicious! This site never stops amazing me. Thanks so much for all the recipes! ❤️

    Reply
    • Support @ Minimalist Bakersays

      Aw, this makes us SO happy, Nika! Thank you for your sweet words and lovely review! xo

      Reply
  2. Christinasays

    I made your strawberry ice cream a few weeks ago – so good! This quick take on a strawberry milkshake without the ice cream maker is brilliant! Your website is my “go to” for vegan and dairy free recipes. Thanks for your creative take on so many staples. I look forward to your new recipe ideas.

    Reply
    • Support @ Minimalist Bakersays

      Yay! So happy to hear you enjoy our recipes, Christina. Thanks so much for the great review!

      Reply
  3. Sheilasays

    Made this delicious treat twice in one week! So luscious and perfect for dairy free peeps!

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  4. Tawnyasays

    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!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you love it, Tawnya! Thank you for sharing! xo

      Reply
  5. Margaret D Cockerillsays

    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.

    Reply
    • Support @ Minimalist Bakersays

      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.

      Reply
  6. Karensays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  7. Vickysays

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

    Reply
  8. Carissasays

    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!

    Reply
  9. Kellysays

    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!

    Reply
  10. 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.

    Reply
    • Support @ Minimalist Bakersays

      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!

      Reply
  11. Nathansays

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

    Reply
    • Support @ Minimalist Bakersays

      We tested that and unfortunately it made it more icy vs. thick and creamy!

      Reply
  12. Tripsays

    Hello! Sadly, I am allergic to maple syrup. What else would you recommend? Thanks!

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  13. Tiaresays

    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.

    Reply
    • Support @ Minimalist Bakersays

      Hi Tiare, We tested that and unfortunately it turns out too icy vs. creamy!

      Reply
  14. Ritasays

    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.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed it, Rita! Thank you for sharing! xo

      Reply
    • Support @ Minimalist Bakersays

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

      Reply
  15. Carrie Zsays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
      • Support @ Minimalist Bakersays

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

        Reply
    • Support @ Minimalist Bakersays

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

      Reply