Fancy a flawless scoop of strawberry ice cream, but dairy holds you back? This dairy-free strawberry ice cream recipe transforms fresh strawberries and coconut milk into an ultra-creamy, decadent frozen treat that rivals any traditional ice cream.
Whether you’re vegan, lactose intolerant, or simply avoiding dairy, this no-churn ice cream delivers a rich, velvety texture without the need for an ice cream maker. Master this simple method to create incredibly smooth homemade vegan ice cream that you’ll love!
This vegan strawberry ice cream recipe is a game-changer for anyone avoiding dairy. The full-fat coconut milk provides essential creaminess that makes this lactose-free ice cream taste indulgent, whilst fresh strawberries deliver authentic fruit flavour. Unlike shop-bought alternatives loaded with stabilisers, artificial colours, and highly processed ingredients, this homemade version uses whole, natural ingredients you can pronounce.
Key Benefits:
Important Note: Although this recipe uses whole ingredients and avoids artificial additives, it’s still an indulgent treat, with 245 calories and 18g of fat per serving. Think of it as a cleaner, dairy-free alternative to traditional ice cream rather than a low-calorie health food.
Creating perfect dairy-free ice cream starts with quality ingredients. Each component plays a crucial role in achieving that creamy, scoopable texture we all crave.
Fresh strawberries form the heart of this recipe, delivering vibrant colour and natural sweetness. Choose ripe, fragrant berries at peak season for maximum flavour. You can substitute frozen strawberries; simply thaw them first and drain off any excess liquid.
Pro tip: If your strawberries aren’t perfectly ripe, add ½ teaspoon balsamic vinegar to intensify their flavour.
This is the magic ingredient that creates impossibly creamy dairy-free ice cream. Full-fat canned coconut milk contains approximately 20% fat content, which contributes to a smooth, non-icy texture. This high-fat content is what makes the ice cream rich and scoopable, but it also contributes to the majority of the calories per serving. Always use full-fat “lite” versions, which won’t deliver the same luxurious results.
Important: Refrigerate your coconut milk cans overnight before using. This allows the cream to separate and thicken.
Granulated sugar works perfectly, but you have options. Coconut sugar, maple syrup, or honey (if not strictly vegan) all work beautifully. Sugar doesn’t just sweeten; it also prevents ice crystals from forming, keeping your no-churn ice cream scoopable. Note that sugar contributes to the overall calorie count, but it’s necessary for proper texture.
Sweetener Conversion Guide:
Pure vanilla extract elevates this dairy-free dessert from good to extraordinary. It rounds out the strawberry flavour and adds aromatic depth. Use pure extract rather than artificial essence for the best results.
Making this vegan ice cream is surprisingly simple, using only basic kitchen tools.
Essential Equipment:
Optional Equipment:
This coconut milk ice cream comes together in four simple steps. Even beginners can master this plant-based recipe; it’s virtually foolproof!
Wash 450g of fresh strawberries under cold water, remove the green hulls, and pat dry. Place all the strawberries in your blender and blend on high speed for 1-2 minutes, until they are completely smooth. The purée should be thick yet pourable, with a consistency similar to that of a smoothie.
Troubleshooting: If your blender struggles, add a tablespoon of coconut milk to help the blades move. Stop and scrape down the sides halfway through the blending process.
Transfer your strawberry purée into a large mixing bowl. Open your well-chilled full-fat coconut milk cans and scoop out the thick coconut cream. Add 150g sugar and 2 teaspoons vanilla extract to the bowl. Whisk vigorously for 2-3 minutes until the sugar dissolves completely and all ingredients blend into a uniform pink mixture.
Taste test: The mixture should taste slightly sweeter than you’d like the final product to be, as freezing dulls the perception of sweetness.
Method A: With an Ice Cream Maker (Recommended for Best Texture)
Pour your mixture into the ice cream maker bowl and churn for 20-25 minutes, or until it reaches a soft-serve consistency. The machine incorporates air (overrun) as it churns, creating a lighter, fluffier texture that’s less dense than the no-churn version. This is the key difference: churned ice cream will have a more traditional, airy mouthfeel, similar to commercial ice cream.
Method B: No-Churn Method
Pour your mixture into a shallow, freezer-safe container. Cover the surface with parchment paper, then seal with a lid. Freeze for 45 minutes, then remove and stir vigorously with a fork. Return to the freezer and repeat stirring every 30-45 minutes for the first 3 hours. This prevents large ice crystals from forming and creates a smooth texture, although it will be denser and creamier than machine-churned versions because less air is incorporated. The result is still delicious, just expect a richer, more compact texture.
Transfer your soft dairy-free ice cream to an airtight container. Press parchment paper directly onto the surface before sealing with a lid. Freeze for 4-6 hours until firm. Your plant-based ice cream is ready when you can scoop it, but it holds its shape beautifully.
Storage tip: Store in the coldest part of your freezer (usually the back). It keeps for up to 2 weeks, though it tastes best within the first week.
These professional techniques ensure exceptional results every time you make this plant-based treat.
Choose deeply red, fragrant berries that smell sweet. Peak season strawberries (May-July in the UK) deliver the most intense flavour. Frozen strawberries work brilliantly too. They’re frozen at peak ripeness for consistent flavour year-round.
Refrigerate coconut milk cans for at least 12 hours, preferably overnight. Cold ingredients help your no-churn ice cream set up faster in the freezer, reducing ice crystal formation.
Full-fat is non-negotiable for creamy dairy-free ice cream. “Lite” coconut milk contains only 5-7% fat compared to 20% in full-fat versions. That difference is massive for texture. Remember, the high-fat content is what makes this ice cream indulgent and satisfying. It’s a treat to be enjoyed in moderation.
Remove your plant-based ice cream from the freezer 10-15 minutes before serving. Let it sit at room temperature until soft enough to scoop easily, but still holds its shape. This is especially important for no-churn versions, which tend to be denser than machine-churned ones.
Always press parchment paper directly onto the ice cream surface before sealing your container. Store in an airtight container away from the freezer door, where temperature fluctuations are minimal.
Adding 1-2 tablespoons of vodka or rum keeps dairy-free ice cream softer and more scoopable straight from the freezer. The alcohol flavour dissipates, leaving only improved texture. This is particularly helpful for no-churn versions.
Once you’ve mastered the basic recipe, experiment with these delicious variations.
Flavour Swaps:
Mix-Ins (add during final churning or before final Freeze):
Dietary Modifications:
Note: While you can modify this recipe, remember it’s fundamentally an indulgent dessert. Even with sugar substitutes, it remains high in fat from the coconut milk, which is necessary for a creamy texture.
This versatile plant-based dessert shines on its own but truly excels when paired thoughtfully. Enjoy it as an occasional treat!
Classic presentations:
Elegant pairings:
Ice Cream Is Too Icy: Ensure you’re using full-fat coconut milk, blend mixture longer, and stir every 30-45 minutes during freezing. Add 1-2 tablespoons of vodka for a softer texture.
Ice Cream Is Rock-Hard: Use only thick coconut cream (discard watery liquid), add extra coconut oil, and always soften 10-15 minutes before serving. No-churn versions tend to be denser, so extra softening time helps.
Texture Is Dense, Not Fluffy: This is normal for no-churn ice cream! Without a machine, less air gets incorporated, resulting in a denser texture. If you prefer lighter, fluffier ice cream similar to commercial versions, an ice cream maker is worth the investment.
Coconut Flavour Too Strong: Try different brands; some are milder. Increase the vanilla extract to 1 tablespoon, or substitute it with cashew cream (note that this will alter the nutritional profile).
Ice Cream Tastes Bland: Use riper strawberries, add ¼ teaspoon sea salt, or add 1 teaspoon lemon juice to brighten the flavour.
Serving Size: ⅙ of recipe (approximately 125g)
Understanding Nutrition:
This dairy-free ice cream is calorie-dense due to its high fat content from full-fat coconut milk and sugar, both of which are necessary for achieving the proper ice cream texture. The saturated fat in coconut milk comes from its medium-chain triglycerides (MCTs), which differ from the saturated fats found in dairy products. Strawberries provide vitamin C, antioxidants, and anti-inflammatory compounds.
This is an indulgent dessert meant to be enjoyed occasionally, not a health food. Its advantage over commercial ice cream is the clean ingredient list: no artificial stabilisers, colours, or preservatives. It’s a cleaner alternative for those avoiding dairy, but portion control remains important.
Allergen Information: Naturally free from dairy, lactose, gluten, eggs, soy, and nuts.
Prep Time: 10 minutes | Freeze Time: 4-6 hours | Total Time: 4 hours 10 minutes
Servings: 6 | Difficulty: Easy
Ingredients:
Instructions:
Storage: Keeps for up to 2 weeks in the freezer; best used within 5-7 days.
Notes:
Nutrition (per serving): 245 calories | 18g fat | 22g carbs | 2g protein
You’ve now mastered creating luxurious, creamy dairy-free strawberry ice cream that rivals any premium shop-bought version. With just four basic ingredients, you can create restaurant-quality vegan ice cream at home, whether using an ice cream maker for a lighter, fluffier texture or the no-churn method for a denser, equally delicious result.
The full-fat coconut milk provides essential creaminess, whilst fresh strawberries deliver authentic fruit flavour without artificial additives. This recipe offers a cleaner ingredient list than commercial alternatives, making it perfect for those avoiding dairy or seeking desserts without artificial stabilisers and highly processed ingredients.
Remember, whilst this uses whole, natural ingredients, it remains an indulgent treat with significant fat and calorie content, which is exactly what makes it satisfying! Enjoy it as an occasional dessert, savouring the rich, creamy texture that full-fat coconut milk provides.
Key tips for success: use full-fat coconut milk, choose ripe strawberries, chill everything thoroughly, and allow proper softening time before serving. If you want a traditional, airy ice cream texture, an ice cream maker incorporates more air for lighter results. The no-churn method produces a denser, creamier texture; both versions are delicious!
So grab your ingredients and treat yourself to a bowl of this incredible dairy-free strawberry ice cream. Enjoy every creamy, dreamy spoonful!
Absolutely! The no-churn method works beautifully. Simply freeze and stir every 30-45 minutes for the first 3 hours. The texture will be smooth but denser and creamier than machine-churned versions, which incorporate more air for a lighter, fluffier result.
Your plant-based ice cream keeps for up to 2 weeks when stored properly. However, texture is best within the first 5-7 days.
Yes! Frozen strawberries work wonderfully. Thaw them completely first and drain any excess liquid before blending.
Full-fat canned coconut milk is, hands down, the best option. Its high fat content (approximately 20%) mimics heavy cream perfectly. Other plant milks create icy textures because they lack sufficient fat.
This occurs when there is an insufficient amount of fat or sugar. Always use full-fat coconut milk, add the full amount of sugar, and let it sit at room temperature for 10-15 minutes before serving. No-churn versions are naturally denser, so they require extra time to soften.
While this recipe uses whole ingredients and avoids artificial additives found in commercial ice cream, it remains an indulgent treat, with 245 calories and 18g of fat per serving (primarily from coconut milk). It’s healthier than heavily processed alternatives, but should be enjoyed in moderation as an occasional dessert, not as a low-calorie health food.
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