Print

Vegan Strawberry Ice Cream

Vegan Strawberry Ice Cream
Print Recipe

Deliciously creamy and refreshing Vegan Strawberry Ice Cream made with fresh strawberries, coconut milk, and natural sweeteners. This dairy-free, plant-based dessert offers a rich texture and vibrant flavor perfect for summer, suitable for vegans, those with lactose intolerance, or anyone seeking a light, wholesome treat.

Ingredients

Scale

Base Ingredients

  • 2 cups fresh strawberries, washed and hulled
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup maple syrup or agave nectar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Ingredients

  • 1–2 teaspoons cornstarch or xanthan gum (for thickening)
  • Plant-based protein powder (to boost protein)
  • Vegan dark chocolate chips (for added texture)
  • Fresh basil or mint leaves (for a herbal twist)

Instructions

  1. Prep the Strawberries: Wash and hull fresh strawberries then chop into small pieces. For an extra smooth texture, lightly puree the strawberries or leave some chunks for texture.
  2. Combine the Base Ingredients: In a blender, add coconut milk, maple syrup or agave, lemon juice, vanilla extract, and salt. Blend until smooth and creamy, ensuring everything is well incorporated.
  3. Mix Strawberries into the Base: Fold the prepared strawberries gently into the creamy base. For a fully blended ice cream, pulse a few more times if you want the berries completely pureed.
  4. Chill the Mixture: Place the mixture into the refrigerator for at least an hour to chill thoroughly. This helps speed up freezing and improves texture.
  5. Freeze Until Firm: If using an ice cream maker, pour the chilled mixture in and churn according to your machine’s instructions. Without a machine, transfer to a freezer-safe container and stir every 30 minutes to prevent ice crystals until firm (about 3-4 hours).
  6. Serve and Enjoy: Once firm and creamy, scoop into bowls or cones and enjoy your fresh, dairy-free Vegan Strawberry Ice Cream.

Notes

  • Use full-fat coconut milk for the richest, creamiest texture.
  • Freeze strawberries beforehand to reduce ice crystals and intensify flavor.
  • Don’t skip the lemon juice to balance sweetness and brighten flavor.
  • Stir during freezing if no ice cream maker is used to break up ice crystals.
  • Adjust sweetness to taste; start with less and add more if needed.
  • Store leftovers in an airtight container to preserve texture and prevent freezer burn.
  • Let ice cream sit at room temperature for 5-10 minutes before scooping to soften.

Nutrition

Keywords: vegan strawberry ice cream, dairy-free ice cream, plant based dessert, lactose free ice cream, summer dessert, healthy ice cream

Find it online: https://gourmetglazing.com/vegan-strawberry-ice-cream/