Vegan Strawberry Ice Cream

The best Vegan Strawberry Ice Cream recipe you will ever try! This dairy-free ice cream is creamy, flavoursome and delicious, while being nut-free, gluten-free and easy to make. Perfect for making the most of strawberry season!
Prep Time: 30 minutes
Freeze Time: 2 hours 40 minutes
Total Time: 3 hours 10 minutes
4.75 from 8 votes

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hand holding strawberry ice cream dripping with strawberry sauce.

It’s strawberry season and what better way to showcase the gorgeously sweet and fragrant fresh Irish strawberries than with a deliciously creamy, dairy-free strawberry ice cream. Completed with swirls of sweet strawberry sauce!

vegan strawberry coconut milk ice cream

This is ice cream is better than any other strawberry ice cream I’ve taste, vegan or not. It’s dreamy, creamy, light and refreshing, with irresistibly sweet and juicy strawberry flavour. If you only make one strawberry recipe this summer, let this be the one!

Using fresh seasonal strawberries makes such a huge difference to the flavour of your ice cream. It’s hard to beat them, frozen strawberries (unless your freezing them yourself in peak season) often just don’t cut the mustard.

fresh strawberries

This recipe uses an ice cream maker to get the best possible, creamy and indulgent end result. Sometimes no-churn ice cream recipes can leave you with an icy mouthfeel – especially if they have a high fruit and water content. You can pick them up reasonably enough, you certainly don’t need a top of the range fancy ice cream machine!

vegan strawberry ice cream cone

MAKING VEGAN STRAWBERRY ICE CREAM

(PS. the full recipe and instructions are in the recipe card at the end of this post)

Here’s what you need to make the best vegan strawberry ice cream you’ll ever try. The recipe is nut-free, and based on coconut which gives a wonderful consistency and texture without an overpowering coconut flavour. In fact, I can’t taste coconut from this recipe at all as the strawberries are the ingredient that really sings!

  • Fresh strawberries: as mentioned, fresh seasonal strawberries are the way to go if you can get your hands on them. I wouldn’t recommend using frozen strawberries for this recipe. The strawberry flavour is what stands out in this ice cream recipe, so the better quality berries you use, the more amazing your ice cream will be!
  • Coconut cream or coconut milk: if you’re going for coconut milk, it needs to be the full fat canned type. Refrigerate the can overnight to separate the cream from the liquid – the cream is the part you want (don’t worry – you can reserve the liquid and add it to smoothies, soup, stir-fries or curries).
  • Sweetened condensed coconut milk: this replaces regular condensed coconut milk which is typically used in ice cream recipes. It adds sweetness and creates a consistency that doesn’t get too solid once frozen (aka. easier to sink your teeth into straight from the freezer!).
  • Vanilla bean paste: you can also use vanilla extract if you’d prefer, but vanilla bean paste gives the deepest vanilla flavour to which compliments the fresh strawberries so well.
  • Sea salt: a pinch of salt helps to balance out the sweetness of the recipe.
 

HERE’S HOW TO MAKE VEGAN STRAWBERRY ICE CREAM

  • Wash and hull the strawberries.
  • Add the strawberries to your blender along with the remaining ingredients for the ice cream. Blend for a minute or two until smooth and creamy.
  • Add the mixture to your ice cream maker and churn according to the manufacturers instructions, mine usually takes about 30-40 minutes.
  • Once churned, turn off the ice cream machine and gently fold in about two thirds of the strawberry sauce.
  • Transfer the ice cream mixture to a loaf pan lined with parchment paper and swirl the remaining salted strawberry sauce on top. Cover and freeze for a minimum of 2 hours.
  • Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly and enjoy!
 

 

MAKING VEGAN STRAWBERRY SAUCE

Feel free to double up the sauce and reserve half for pouring over just before you serve, for an additional mouthwateringly good ice cream!

  • More fresh strawberries…
  • Caster or cane sugar: you can sweeten the strawberry sauce with any sugar you like. Just note that brown sugar/coconut sugar will give it a darker appearance.
  • Lime juice: the acidity of the lime juice gives the sauce a nice zing!
  • Arrowroot powder: this is the thickening agent for the strawberry sauce. But you can also ue cornflour/cornstarch in it’s place.
 
 

HERE’S HOW TO MAKE VEGAN STRAWBERRY SAUCE

  • Meanwhile to prepare the strawberry sauce, wash and hull the strawberries. Then slice then into small cubes.
  • Add the cubed strawberries to a saucepan along with the caster sugar and lime juice and simmer on a medium heat for about 10 minutes, stirring continuously.
  • Add the arrowroot powder and cook for another 2 minutes whilst stirring vigourously. Pass the mixture through a sieve if you want a smooth finish. Set aside to cool.
 

homemade dairy free strawberry ice cream

LOVE THIS RECIPE? HERE ARE SOME OTHERS TO TRY

OTHER VEGAN ICE CREAM RECIPES

 

OTHER VEGAN STRAWBERRY RECIPES

Still have more strawberries to use up? Check out this delicious roundup of 11 vegan strawberry dessert recipes!

hand holding strawberry ice cream dripping with strawberry sauce.

Vegan Strawberry Ice Cream

4.75 from 8 votes
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The best Vegan Strawberry Ice Cream you will ever try! This dairy-free ice cream is creamy and delicious, while being nut-free, gluten-free and easy to make. Perfect for making the most of strawberry season!
Prep Time 30 mins
Freeze Time 2 hrs 40 mins
Total Time 3 hrs 10 mins
Servings 6

INGREDIENTS

STRAWBERRY ICE CREAM

  • 9.9 oz fresh strawberries
  • 9.7 oz  coconut cream or full fat canned coconut milk *see notes
  • 11.3 oz sweetened condensed coconut milk I use Nature's Charm
  • 1 tsp vanilla bean paste
  • ¼ tsp sea salt

STRAWBERRY SAUCE

  • 7 oz fresh strawberries
  • 2 tbsp caster sugar or cane sugar
  • 1 tsp lime juice freshly squeezed
  • 2 tsp arrowroot powder or cornflour/cornstarch

INSTRUCTIONS

  • Wash and hull the strawberries.
  • Add the strawberries to your blender along with the remaining ingredients for the ice cream. Blend for a minute or two until smooth and creamy.
  • Add the mixture to your ice cream maker and churn according to the manufacturers instructions, mine usually takes about 30-40 minutes.
  • Meanwhile to prepare the strawberry sauce, wash and hull the strawberries. Then slice then into small cubes.
  • Add the cubed strawberries to a saucepan along with the caster sugar and lime juice and simmer on a medium heat for about 10 minutes, stirring continuously.
  • Add the arrowroot powder and cook for another 2 minutes whilst stirring vigourously. Pass the mixture through a sieve if you want a smooth finish. Set aside to cool.
  • Once churned, turn off the ice cream machine and gently fold in about two thirds of the strawberry sauce.
  • Transfer the ice cream mixture to a loaf pan lined with parchment paper and swirl the remaining salted strawberry sauce on top. Cover and freeze for a minimum of 2 hours.
  • Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly and enjoy!

RECIPE NOTES

*Canned coconut milk - refrigerate overnight and use only the thick part from the top of the can

NUTRITION

Calories: 401kcal | Carbohydrates: 50g | Protein: 2g | Fat: 23g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 140mg | Potassium: 272mg | Fiber: 3g | Sugar: 40g | Vitamin A: 10IU | Vitamin C: 48mg | Calcium: 19mg | Iron: 1mg
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