Craving a delicious, dairy-free dessert that’s perfect for summer? Then, this Vegan Strawberry Ice Cream recipe is for you! It’s easy to make, healthy, and incredibly satisfying. Plus, there’s no need for an ice cream maker or vegan whipped cream. Let’s dive into this simple yet delightful recipe that will soon become your go-to treat.
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Why you’ll love this recipe
- No churn needed: You don’t need an ice cream maker to enjoy this creamy dessert.
- Healthy & simple ingredients: Made with fresh strawberries and coconut milk, it's a wholesome treat.
- Quick preparation: Minimal prep time makes this recipe perfect for busy days.
- Customizable sweetness: Adjust the sweetener to suit your taste preferences.
Tools
To make this vegan strawberry ice cream, you’ll need the following equipment:
- Ice cube trays or Molds: Used to freeze the mixture into cubes.
- High-speed blender or Food processor: Essential for blending the ingredients & to turn the frozen cubes into creamy ice cream.
- Loaf pan (optional): For freezing the blended ice cream if you prefer a firmer texture.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Strawberries: Fresh or frozen strawberries provide the main flavor and color.
- Coconut milk: Full-fat coconut milk ensures a creamy texture and rich taste. You can also use coconut cream for an even creamier consistency.
- Sweetener: Adjust the sweetness to your preference. You can use sugar, agave syrup, monk fruit, maple syrup, or any preferred sweetener.
- Vanilla extract: Adds a subtle, aromatic flavor that enhances the overall taste of the ice cream.
How to make this Vegan Ice Cream
Blend the ingredients: Blend all the ingredients until the mixture is smooth and well combined.
Freeze the mixture: Pour the blended mixture into 3-4 ice cube trays or molds. Freeze for at least 5 hours or until the cubes are completely solid.
Blend into ice cream: Once frozen, remove the ice cubes from the tray and place them in a high-speed blender or food processor. Blend at maximum speed until you achieve a slightly creamy and icy texture. If using a standard blender, pause every 10 seconds to scrape down the sides with a spoon, then blend again until creamy.
Serve: For a smoother texture, you can eat the ice cream immediately after blending. For a firmer texture, transfer the ice cream into a loaf pan and freeze for an additional 1-2 hours. Once firm, scoop and serve immediately.
Substitutions & Variations
- Fruit variations: Substitute strawberries with other berries like blueberries or raspberries for different flavors.
- Plant milk alternatives: Use almond milk or oat milk instead of coconut milk for a different base flavor. The creaminess level will vary depending on the thickness of the milk you choose.
- Sweetness levels: Adjust the amount of sweetener based on your taste. For a sugar-free option, consider using monk fruit sweetener.
- Add-ins: Mix in chopped nuts, chocolate chips, or swirls of fruit puree before freezing in the loaf pan for added texture and flavor.
Storage & Freezing
To store your vegan strawberry ice cream, transfer it to an airtight container and keep it in the freezer. It will stay fresh for up to 2 weeks. For best results, let it sit at room temperature for a few minutes before scooping to soften slightly.
Freezing Tips:
- Pre-Scoop: Scoop the ice cream into individual portions before freezing. This makes it easier to serve later.
- Cover Properly: Ensure your container is sealed well to prevent ice crystals from forming.
Tips for success
- Use ripe strawberries: The riper the strawberries, the sweeter and more flavorful your ice cream will be.
- Full-fat coconut milk: Don’t skimp on fat content. Full-fat coconut milk or cream gives the best creamy texture.
- Blend thoroughly: Make sure to blend the mixture well for a smooth consistency.
Frequently Asked Questions
Yes, you can use frozen strawberries.
A standard blender works too. Just blend in intervals and scrape down the sides often.
Yes, almond milk, soy milk, rice milk or oat milk can be used, but the texture will be less creamy compared to coconut milk.
Absolutely! Try adding a hint of mint extract or a swirl of berry puree.
Adjust the amount of sweetener to your taste. Taste the blended mixture before freezing and add more if needed.
Yes, a food processor works well for both blending the initial mixture and processing the frozen cubes into ice cream.
More Vegan Cold Dessert recipes to try:
Recipe
VEGAN EASY STRAWBERRY ICE CREAM
INGREDIENTS
- 360 g strawberries, (3 cups)
- 600 ml coconut milk*, (570 g)
- 80 g sweetener*, (¼ cup + 2 tbsp)
- 2 teaspoon vanilla extract
INSTRUCTIONS
- Blend the ingredients: Blend all the ingredients until the mixture is smooth and well combined.
- Freeze the mixture: Pour the blended mixture into 3-4 ice cube trays or molds. Freeze for at least 5 hours or until the cubes are completely solid.
- Blend into ice cream: Once frozen, remove the ice cubes from the tray and place them in a high-speed blender or food processor. Blend at maximum speed until you achieve a slightly creamy and icy texture. If using a standard blender, pause every 10 seconds to scrape down the sides with a spoon, then blend again until creamy.
- Serve: For a smoother texture, you can eat the ice cream immediately after blending. For a firmer texture, transfer the ice cream into a loaf pan and freeze for an additional 1-2 hours. Once firm, scoop and serve immediately.
NOTES
- Coconut milk: For the creamiest texture, use full-fat coconut milk or coconut cream (coconut cream will make it creamier).
- Sweetener: Adjust the sweetness to taste. You can use sugar, agave, maple syrup, monk fruit or any preferred sweetener.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
- *Nutrition facts based on monk fruit as sweetener.
NUTRITION
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