Here’s a Vegan Strawberry Ice Cream recipe that is perfect for warm weather. This is a healthy and delicious dairy-free treat made using wholesome ingredients. Make it with or without an ice cream maker.

bowl of strawberry ice cream with mint.

This easy homemade vegan ice cream recipe is full of rich strawberry flavor. It also has an excellent texture and mouthfeel because of the coconut milk.

Best of all, this Dairy-Free Strawberry Ice Cream recipe is made using wholesome ingredients that makes it perfect for a healthy treat.

Why You Need This Recipe

  • This ice cream recipe is vegan, dairy-free, gluten-free, sweetened with dates or maple syrup (your choice), and made without any preservatives.
  • You can make it using an ice cream maker or using the freezer method. Either way, it will be absolutely delicious.
strawberry ice cream in heart bowl.

Key Ingredients

Frozen strawberries are the main ingredient of this ice cream and give it a fresh strawberry flavor. Frozen fruit tends to be sweeter and more budget-friendly (see all of my tips for eating clean on a budget).

You may wish to choose organic strawberries as strawberries are almost always on the “dirty dozen” list of fruits and vegetables that are sprayed with pesticides (see my tips on how to eat more organic). You can also use fresh strawberries, if you wish.

Coconut milk and dairy-free milk are also key to making this vegan ice cream. I took a vegan ice cream cooking class years ago and brought everything I learned to this recipe. The coconut milk prevents the ice cream from getting an icy texture.

Want a dairy version? Try this recipe for Strawberry Ice Cream.

Maple syrup or blended dates add sweetness. You can also use cane sugar, if you prefer.

Vanilla extract adds depth of flavor.

Recipe Steps

Step One

The first step to making this homemade ice cream is to gather up all of your ingredients. There are many ways to make a vegan ice cream base, but one of my favorite methods is to blend soy or almond milk with coconut milk for optimal creaminess and for slightly less coconut flavor.

If you don’t want to use soy milk, you can use a whole can of full-fat coconut milk OR one cup of coconut milk and one cup of unsweetened almond milk (see the recipe card below for exact measurements).

strawberries and coconut milk inside vitamix blender.

Step Two

Blend your ingredients in a high-speed blender like a Vitamix to make them smooth.

You can also use a food processor or a regular blender, but you may not get as much of a creamy texture.

blended strawberry ice cream base in blender.

Step Three

Then, pour the mixture into an ice cream maker (I use a Cuisinart ice cream machine). Or, if you don’t have an ice cream maker, read about how to make ice cream without a maker using the freezer method.

Next, you’ll need to churn the nice cream mixture for at least 20-30 minutes, or according to the manufacturer’s instructions. The strawberries make the ice cream base so pretty and pink!

What you’ll get is a frosty mixture that has a creamy texture. 

churned strawberry ice cream in ice cream maker.

Step Four

Either transfer your strawberry ice cream to a freezer-safe container and freeze for an additional 30 minutes, or serve directly out of the ice cream maker.

The strawberry ice cream will be firmer the longer you freeze it.

frozen vegan strawberry ice cream in a bowl.

Step Five

The last step is to scoop and serve your Vegan Strawberry Ice Cream. Feel free to garnish it with additional fresh strawberries, fresh mint, or whatever toppings you like.

You can also scoop your homemade vegan ice cream into a waffle cone (use these gluten-free cones for gluten-free diets).

I hope your family agrees that his is the best vegan strawberry ice cream recipe they’ve ever had!

vegan strawberry ice cream served with fresh strawberries and waffle cones.

Recipe Tips & Substitutions

  • If you want to make make this recipe even richer, just leave out the soy or almond milk and increase the coconut milk to 2 cups.
  • You can always use white sugar or coconut sugar if you don’t want to use maple syrup or dates.
  • To make this recipe into popsicles, simply blend the ingredients and pour the mixture into popsicle molds. Freeze for 4-6 hours before serving.
  • Want strawberry chunks in your ice cream? Reserve 1/4 cup of chopped strawberries. After you have blended the mixture, stir in the chopped strawberries before churning the mixture.
  • Got extra strawberries? Try this yummy Classic Strawberry Galette.

Recipe FAQs

Why is vegan ice cream sometimes called nice cream?

Nice cream is a play on words. Since it’s dairy-free, it’s not made from animals. Many people consider it to be kinder to animals not to take their milk for consumption. Not to mention, many people are intolerant or allergic to dairy foods, resulting in unpleasant symptoms. Read more about the reasons to go dairy-free.

Can I leave out the soy milk to make this recipe soy-free and paleo-friendly?

Most definitely! Just make sure you use about two cups in total of dairy-free milk. For this recipe, you can make it paleo by using two full cups of coconut milk (1 13.5-ounce can) with no soy milk. Or, you can use one cup of coconut milk and one cup of unsweetened almond milk.

As I mentioned above, I like the combination of coconut milk and soy milk for dairy-free ice creams, but please feel free to make whatever adaptions you need. I don’t eat a lot of soy foods, but I make a special exception for cases like this.

How do I keep the ice cream from sticking to the inside of the freeze bowl?

Sometimes the ice cream mixture can stick to the inside of the frozen bowl of the ice cream maker. To prevent this, you can always spray the inside of the bowl with nonstick cooking spray before you pour in the mixture. This is an optional step.

Can I keep this recipe in the freezer for a long time?

My experience with dairy-free ice creams is that they are best consumed on the same day you make them. Otherwise, they freeze very hard. That said, if you freeze this recipe more than a few hours, you’ll just need to let it warm up a bit before you try to scoop it. 15 minutes on the countertop before serving should do it.

Can I make this mixture into popsicles?

Absolutely! If you prefer a popsicle to ice cream, just follow the recipe. Instead of churning the mixture or using the freezer method, pour the mixture into popsicle molds. Freeze for 4-6 hours before serving.

frozen strawberry popsicles on a plate.

Other Frozen Vegan Desserts You Might Like

And, don’t miss my round-up of the 25+ best vegan ice cream recipes!!!

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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bowl of pink strawberry ice cream with fresh strawberries.

Vegan Strawberry Ice Cream

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5 from 2 reviews

Print Recipe

Here’s a Vegan Strawberry Ice Cream recipe that is perfect for warm weather. This is a healthy and delicious dairy-free treat made using wholesome ingredients.

  • Total Time: 45 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 1 cup unsweetened plant milk (I recommend soy milk, oat milk, or almond milk)*
  • 1 cup canned full-fat coconut milk
  • 1 cup pitted Medjool dates or 1/2 cup maple syrup
  • 3 cups frozen strawberries (about 24 strawberries or the amount in a 10-ounce package)
  • 1 teaspoon vanilla extract or seeds of 1 vanilla bean
  • 1/2 teaspoon beet juice powder (for a natural food coloring, optional)

Instructions

  1. *Combine the dairy-free milk, coconut milk, dates or maple syrup, strawberries, vanilla extract or vanilla seeds, and beet juice powder in the base of a high-speed blender.
  2. Process the ingredients for about 30 seconds, or until smooth.
  3. Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer’s instructions.
  4. Ideally, you would freeze the ice cream an additional 1-2 hours after it’s done in the ice cream maker so it gets really firm. Then, about 15 minutes before serving, take it out of the freezer so it is then scoopable.

Notes

  1. If you want to make make this recipe even richer, just leave out the soy or almond milk and increase the coconut milk to 2 cups.
  2. You can always use white sugar or coconut sugar if you don’t want to use maple syrup or dates.
  3. To make this recipe into popsicles, simply blend the ingredients and pour the mixture into popsicle molds. Freeze for 4-6 hours before serving.
  4. Want strawberry chunks in your ice cream? Reserve 1/4 cup of chopped strawberries. After you have blended the mixture, stir in the chopped strawberries before churning the mixture.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 139
  • Sugar: 15.2 g
  • Sodium: 26.7 mg
  • Fat: 6.7 g
  • Saturated Fat: 5.4 g
  • Carbohydrates: 19.6 g
  • Fiber: 1.2 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg

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