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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

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


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)


  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.


  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.


  • 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