Strawberry ice cream is an absolute classic!
However, a lot of store bought strawberry ice creams lack that super fresh strawberry flavor that you get when it’s homemade.
Nothing pairs better with strawberries than cream! Â In this case, dairy free cream!
No ice cream machine required and just a few whole food plant based ingredients is all you need for this dreamy vegan strawberry ice cream!
Simply Strawberry
You can make this recipe using fresh or pre-frozen strawberries.
If using fresh strawberries I love to macerate them beforehand to bring out they’re incredibly sweet flavor.
To macerate berries means you basically allow them to sit with some sugar to let the natural fruit juices become sweeter.
All you do is combine your chopped strawberries with some coconut sugar and a touch of lemon juice! Â This combo creates a natural strawberry syrup flavor without any cooking required. Â Mix them up and allow the berries to sit for at least 15-20 minutes unrefrigerated.
Then add this mixture to ice cube trays and freeze.
If you don’t have access to fresh strawberries, don’t worry! Pre frozen strawberries work great too and can save you a little time!
To make this vegan strawberry ice cream extra creamy, without the cream, I add two special ingredients!
The hard part of the cream from a can of full fat coconut milk chilled overnight (I alway keep these on hand in my fridge) and
dairy free sweetened condensed milk!
Top this vegan strawberry ice cream with some of my dairy free whipped cream! Yum!
I’ve recently been creating fruity ice cream recipes frozen in the actual fruit, so I just had to make a strawberry cone! 😉
To make a few mini “cones” I hallowed cut and hollowed out the strawberries and filled it with the ice cream and used a mini scooper to add the scoop on top.
Vegan Strawberry Ice Cream (no churn)
Ingredients
- 4 cups strawberries, tops trim and diced sub prefrozen strawberries
- 1 tbsp coconut sugar omit if using refrozen strawberries
- 2 tsp lemon juice
- 1 15 oz. can full fat coconut milk (the solidified part at the top only) chilled overnight in the fridge
- 1 7 oz. can vanilla or plain dairy free sweetened condensed milk
- 1 tsp vanilla extract optional, if using plain dairy free condensed milk
Instructions
- To a bowl add your chopped strawberries, coconut sugar and lemon juice and mix until combined. You can mash them down a little to release some of their natural juices (but not too much!)
- Allow this mixture to sit for about 15-20 minutes, unrefrigerated and then place the mixture into an ice cube tray.
- Freeze the frozen fruit "ice cubes" for at least 4 hours. (I usually prepare this the night before) or sub with pre frozen strawberries.
- To a blender, add dairy free sweetened condensed milk, hard cream from a can of full fat coconut milk chilled overnight, frozen strawberries and vanilla extract (if not using vanilla sweetened condensed milk)
- Blend until smooth. Add to a container and freeze for 1-4 hours depending on desired texture. Add lid or piece of parchment paper over the ice cream mixture.
- If you freeze for longer or overnight, allow to thaw for 15 minutes before serving.
- Optionally serve with my vegan whipped cream (recipe linked above) Enjoy!
If you enjoyed this recipe, please let me know by leaving a comment below!
Feel free to tag me on Instagram or Tiktok  @justinecooksvegan if you make it.
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