There's nothing quite like a bowl of homemade vegan strawberry ice cream. This creamy, dairy-free treat is made with sweet, fresh strawberries, rich, full-fat coconut milk, and just a touch of vanilla for that nostalgic ice cream shop flavor, without the churn.
Jump To
- Ingredients for Vegan Strawberry Ice Cream
- Step-by-step directions for Vegan Strawberry Ice Cream
- Pro Tips for the Best Vegan Strawberry Ice Cream
- Storing and Serving Vegan Strawberry Ice Cream
- Variations for Vegan Strawberry Ice Cream
- Best Dishes to Pair with Vegan Strawberry Ice Cream
- Final Thoughts
- FAQ About Vegan Strawberry Ice Cream
- Vegan Strawberry Ice Cream: Dairy Free, No Churn
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Whether you're new to making ice cream recipes at home or simply looking for an easy, no-churn ice cream vegan option, this recipe is simple, refreshing, and perfect for anyone who loves strawberries but wants a lighter, dairy-free twist.
Ingredients for Vegan Strawberry Ice Cream
This vegan strawberry ice cream comes together with just a few simple ingredients, each one adding its own touch of flavor and creaminess.
Strawberries: Fresh strawberries give this ice cream its natural sweetness and vibrant flavor. You can also use frozen strawberries if that's what you have on hand.
Coconut Milk: For the best results, go with full-fat coconut milk. Its richness creates the smooth, creamy base that makes this the perfect vegan ice cream recipe.
Organic cane sugar: Just enough sweetness to balance the tartness of the strawberries.
Vanilla Extract: It adds warmth and depth, enhancing the flavors of the fruit and coconut.
Step-by-step directions for Vegan Strawberry Ice Cream
Making this homemade vegan strawberry ice cream is quick and easy. Just follow these simple steps:
Prepare: Wash and hull the fresh strawberries so they're ready to blend.
Blend: Add the strawberries, full-fat coconut milk, sugar, and vanilla extract to a blender. Blend for about 2 minutes, until smooth and creamy, to create a rich ice cream mixture.
Pour: Transfer the creamy mixture into a loaf pan, spreading it evenly.
Freeze: Place the pan in the freezer for at least 5 hours for a soft set, or 6 hours or more for a firmer set. Enjoy!
Pro Tips for the Best Vegan Strawberry Ice Cream
For the creamiest, dreamiest vegan strawberry ice cream, a few simple tricks can make all the difference.
One of the best tips is to use ripe, sweet, fresh strawberries whenever possible; they add more natural flavor than frozen ones.
If you do use frozen strawberries, let them thaw slightly before blending for a smoother ice cream mixture. Always choose full-fat coconut milk, as its richness is what gives this vegan ice cream recipe its creamy texture.
Finally, after freezing, let the loaf pan sit at room temperature for a few minutes before scooping-this softens the ice cream just enough to make it easier to scoop.
Storing and Serving Vegan Strawberry Ice Cream
Keeping your dairy-free strawberry ice cream fresh is simple with the right storage method.
Store the ice cream in a tightly covered loaf pan with plastic wrap or transfer it to a freezer-safe container with a lid. It will keep well for up to 2 weeks.
For the best flavor and texture, transfer the ice cream from the freezer to the counter about 5-10 minutes before serving. This quick rest helps bring out the natural strawberry sweetness and creamy coconut flavor. Since it's a no-churn recipe, there's no need for an extra step; just scoop and enjoy once it softens slightly.
Variations for Vegan Strawberry Ice Cream
One of the best parts of making vegan strawberry ice cream at home is how easy it is to customize.
If you love extra texture, fold in dairy-free chocolate chips or chunks of fresh strawberries before freezing. For a swirl of flavor, add a ribbon of strawberry jam or a drizzle of melted dark chocolate into the ice cream mixture before it sets.
You can even experiment with mixed berries, like blueberries or raspberries, for a colorful twist on this classic dairy-free ice cream recipe.
Best Dishes to Pair with Vegan Strawberry Ice Cream
This creamy no-churn vegan strawberry ice cream is delicious on its own, but it also pairs beautifully with other treats.
Spoon a scoop over warm brownies or pound cake for a decadent dessert. It's also a refreshing topping for fruit crisps or pies, especially strawberry rhubarb or peach.
For a lighter option, serve it alongside a bowl of fresh fruit for a simple, summer-inspired treat. No matter how you enjoy it, this homemade vegan ice cream is the perfect way to finish any meal!
Final Thoughts
This vegan strawberry ice cream shows how easy it can be to make a creamy, refreshing dessert with just a few simple ingredients. Using fresh strawberries, full-fat coconut milk, sugar, and vanilla, you get a no-churn recipe that tastes every bit as indulgent as classic ice cream. Once you try this homemade dairy-free ice cream, it's sure to become a favorite treat.
FAQ About Vegan Strawberry Ice Cream
Yes! This recipe works beautifully as a no-churn ice cream. Just pour the ice cream mixture into a loaf pan, freeze, and stir every 30 minutes until creamy. No cream machine needed.
Full-fat coconut milk or coconut cream is the secret to getting a rich, creamy texture in vegan ice cream recipes. Using light coconut milk will make the ice cream less creamy and more icy.
Definitely, both fresh strawberries and frozen strawberries work well. If you use frozen, let them thaw a bit before blending in the food processor for the best texture.
Yes, you can replace the sugar with maple syrup, agave, or another sweetener of your choice. Just remember that the sugar also helps with texture, so keep the balance in mind.
If the cream mixture becomes icy, it's usually because it didn't churn enough or the base didn't have enough fat. Always use full-fat coconut milk and give the mixture time to freeze properly.
Yes, this recipe doubles easily. Just make sure your ice cream maker or loaf pan is large enough to hold the extra ice cream mixture.
Vegan Strawberry Ice Cream: Dairy Free, No Churn
Ingredients
- 1 pound strawberries 16 oz
- 1 can full-fat coconut milk 14 oz
- ½ cup Organic cane sugar
- 1 tablespoon vanilla extract
Instructions
- Prepare: Wash and hull the fresh strawberries so they're ready to blend.
- Blend: Add the strawberries, full fat coconut milk, sugar, and vanilla extract to a blender. Blend for about 2 minutes until smooth and creamy, creating a rich ice cream mixture.
- Pour: Transfer the creamy mixture into a loaf pan, spreading it evenly.
- Freeze: Place the pan in the freezer for at least 5 hours for a soft set, or 6+ hours for a firmer set. Enjoy!
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