Vegan Strawberry Ice Cream
If you’re looking for a healthy, easy to make, sweet, fresh, and rich vegan strawberry ice cream that you can feel good feeding to your kids, and yourself, then you’ve found it!
It’s just like regular homemade ice cream; you freeze then scoop it up and add toppings. Your kids, like mine, will be excited for this healthier version of their favorite treat.
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Ingredients You Need to Make Vegan Strawberry Ice Cream
Strawberries: It’s strawberry ice cream, you need the strawberries. They should be frozen before using, even though we’ll be freezing the ice cream after it’s blended with the non-dairy milk.
Using frozen strawberries also gives you the option of enjoying soft serve ice cream after everything is blended together OR freezing and scooping for a harder ice cream.
Maple Syrup: Did I mention this is a refined sugar free recipe; we use maple syrup to sweeten it. Use as much or as little as you need depending on your taste buds and preferences. This ice cream can get a bit tangy without it.
Coconut Milk: I’m talking coconut milk from the can. I LOVE Thai Kitchen coconut milk, the full fat one. It just seems to be the best quality I’ve been able to find when it comes to canned coconut milk.
Lemon Juice: The lemon juice is part of what makes it tangy, and yes you can omit it, but we like using it.
Vanilla: Vanilla tames the tanginess, at least slightly. This can also be omitted if you like, but vanilla makes every dessert better!
How to Make Dairy Free Strawberry Ice Cream
*Note that these instructions can be printed below
Step one: Start by adding all of the ingredients to a high-speed blender.
Step two: Put the top on your blender and blend starting at the lowest setting and gradually increasing in speed until you get to the highest (or close to the highest) setting. Blend for about 30 seconds or until everything is well blended.
Step three: Pour the mixture into a loaf pan and place in the freezer for at least 5 hours.
Step four: Before serving, allow it to slightly thaw at room temperature. Then serve, top with your favorite toppings and enjoy!
How to Serve Vegan Strawberry Ice Cream
Serve in bowls or in cones, or on top of crepes or other foods where you’d love a scoop of tangy, sweet, strawberry ice cream!
Add your favorite toppings, or some fresh cut up strawberries, and enjoy on a warm summer day (or winter, or any season for that matter)!
How to Store Vegan Ice Cream
Freezer: Store in the freeze in a freezer safe container or covered in the loaf pan you made it in. Thaw slightly before scooping, and run your ice cream scoop under hot water before scooping to help make pretty scoops of ice cream, and to make it easier to scoop.
Vegan Ice Cream FAQ’s
- How thick is the mixture before pouring it into the loaf pan?
- The mixture is slightly thick, but thinner than you may think it should be when you know it will turn into ice cream.
- How do I store this?
- Store in the freezer. If you’re expecting to eat it all within 1-2 days you may not even have to cover it, if longer than 2 days be sure to cover with plastic wrap or place in a freezer safe container.
- Can I eat this without freezing it for a full 5 hours?
- This is up to you, and yes, feel free to, it just might not be scoopable. I understand how hard it can be to have to wait for ice cream to freeze. You can absolutely check on the ice cream after a couple hours to see if it’s at the consistency you like. This recipe, and the 5 hour freeze time, was tested with a freezer at 0℉ to get a solid, scoopable ice cream.
- Do I need red food coloring to make it pink?
- No, no food dye or artificial coloring or flavors are involved in this recipe!
- Can I reduce the sugar in this recipe?
- I would not recommend reducing the sugar (maple syrup) in this recipe because it is a bit tangy and it needs the sweetness from the maple syrup to help balance the flavors, but totally up to you and your preferences.
More Cold Vegan Ice Cream Recipes You’ll Love
- Vegan Mango Ice Cream
- Vegan Berry Ice Cream
- Vegan Banana Ice Cream Sundae
- Vegan Blueberry Ice Cream
- Vegan Berry Popsicles
Vegan Strawberry Ice Cream
Shawna ClapperEquipment
- High Speed Blender or Food Processor
- loaf pan
Ingredients
- 3 cups strawberries frozen
- ⅓ cup Maple Syrup
- 1 13.5 ounce can Coconut Milk
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla
Toppings
- 1 cup fresh Strawberries chopped
Instructions
- Start by adding all of the ingredients to a high-speed blender.
- Put the top on your blender and blend starting at the lowest setting and gradually increasing in speed until you get to the highest (or close to the highest) setting. Blend for about 30 seconds or until everything is well blended.
- Pour the mixture into a loaf pan and place in the freezer for at least 5 hours.
- Before serving, allow it to slightly thaw at room temperature. Then serve, top with your favorite toppings and enjoy!
