If you have a soft spot for creamy, fruity desserts, then this Vegan Strawberry Ice Cream Recipe will quickly become a cherished favorite. Bursting with the vibrant freshness of ripe strawberries and the luscious creaminess of coconut, this ice cream is a delightful treat that’s as simple to make as it is delicious to indulge in. Perfectly balancing sweetness and tang, this recipe delivers a refreshing dessert that’s dairy-free yet rich, silky, and totally satisfying. Whether you’re vegan, lactose-intolerant, or simply looking for a healthier homemade alternative, this Vegan Strawberry Ice Cream Recipe is the ultimate cool-down companion on any warm day.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is surprisingly straightforward, yet each one plays a crucial role in building the perfect texture and flavor. From the natural sweetness of fresh strawberries to the silky richness of coconut cream, these essentials come together to create ice cream magic.
- 600 g fresh strawberries: Use ripe, juicy berries for the brightest flavor and beautiful color.
- 50 g granulated sugar: Adds just the right touch of sweetness without overpowering the fruit.
- 400 g coconut cream: The secret to velvety smooth texture and creamy body – chilled coconut cream is best.
- 320 g sweetened condensed coconut milk: Boosts sweetness and creaminess while keeping it completely vegan.
- 1 teaspoon vanilla extract: Enhances overall flavor with a warm, comforting note.
- 1 teaspoon lime juice: A splash of fresh lime juice brightens the strawberry flavor and adds balance.
- 2 teaspoons arrowroot powder (or cornflour/cornstarch): Helps thicken and stabilize the ice cream for the perfect scoopable consistency.
How to Make Vegan Strawberry Ice Cream Recipe
Step 1: Prepare the Strawberries
Begin by washing and hulling your fresh strawberries, then chop them into smaller pieces to make blending easier. Adding sugar helps macerate the berries, drawing out their natural juices and intensifying their sweetness. Let them sit for about 10 minutes to soften and release flavor.
Step 2: Blend the Base
In a high-speed blender, combine the macerated strawberries, coconut cream, sweetened condensed coconut milk, vanilla extract, and lime juice. Blend until you get a smooth, luscious mixture with a gorgeous pink hue. This step ensures all the flavors marry perfectly for a creamy, fruity ice cream base.
Step 3: Thicken the Mixture
In a small saucepan, mix the arrowroot powder with a couple of tablespoons of water to create a slurry. Gently warm the strawberry-coconut blend on low heat while stirring in the slurry. Continue stirring until the mixture thickens into a custard-like consistency, which helps achieve a smooth texture without ice crystals.
Step 4: Chill and Freeze
Let the thickened mixture cool completely, then pour it into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour it into a container and place it in the freezer, stirring every 30 minutes to break up ice crystals until fully set.
How to Serve Vegan Strawberry Ice Cream Recipe
Garnishes
A scoop of this vibrant Vegan Strawberry Ice Cream Recipe is beautifully complemented by fresh strawberries, chopped mint leaves, or a drizzle of melted dark chocolate. Adding crunchy toasted coconut flakes or crushed nuts can also introduce a delightful textural contrast.
Side Dishes
Pair this ice cream with warm vegan shortbread cookies for a charming summer dessert, or serve alongside a tangy berry compote to highlight the strawberry flavor. It also makes an excellent topping for waffles or pancakes for a luxurious breakfast twist.
Creative Ways to Present
Consider serving your Vegan Strawberry Ice Cream Recipe in hollowed-out fresh strawberries for a fun twist that doubles as a natural serving cup. Alternatively, sandwich it between two vegan cookies for an irresistible ice cream sandwich or layer it into a parfait with granola and fruit for a pretty, layered treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in an airtight container in the freezer to preserve its freshness. To avoid ice crystals forming, press a piece of parchment paper directly on the surface before sealing the lid.
Freezing
The ice cream freezes well for up to 2 weeks. For the best texture, allow it to sit at room temperature for 5–10 minutes before scooping. This brief thaw will make your Vegan Strawberry Ice Cream Recipe wonderfully scoopable and creamy again.
Reheating
Since this is ice cream, reheating is not recommended. Instead, let it soften naturally or in the fridge for smoother scooping. Avoid microwave thawing as it may cause uneven melting.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used if fresh ones aren’t available. Just thaw them fully and drain excess liquid before proceeding with the recipe to maintain the right consistency.
What can I substitute for coconut cream?
If coconut cream isn’t on hand, full-fat canned coconut milk that’s been thoroughly chilled and separated will work well. Simply use the thickened cream part from the top of the can.
Is arrowroot powder necessary?
The arrowroot powder acts as a natural thickener and helps prevent ice crystals. If you don’t have it, cornstarch or cornflour can be used instead with similar results.
How sweet is this Vegan Strawberry Ice Cream Recipe?
The sweetness is balanced and not overpowering. You can adjust the sugar to your liking based on the ripeness of your strawberries or personal taste preferences.
Can I make this recipe nut-free?
Absolutely! This recipe is naturally nut-free as it uses coconut-based ingredients instead of nuts, making it great for those with nut allergies.
Final Thoughts
This Vegan Strawberry Ice Cream Recipe is such a joyful way to celebrate fresh fruit and creamy texture without dairy. Its simplicity and luscious flavor make it a go-to for warm-weather indulgences or anytime you want a refreshing, homemade delight. I can’t wait for you to try it, share it, and fall in love with it as much as I have!
Print
Vegan Strawberry Ice Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes plus freezing time
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Strawberry Ice Cream is a creamy, dairy-free dessert bursting with fresh strawberry flavor. Made using coconut cream and sweetened condensed coconut milk, it’s a perfect treat for warm days and those seeking a plant-based alternative to traditional ice cream. The arrowroot powder helps achieve the ideal smooth and creamy texture, while a hint of lime juice brightens the flavor. Easy to prepare with no ice cream maker required, this recipe yields 10 delightful servings.
Ingredients
Fruit and Flavorings
- 600 g fresh strawberries
- 1 teaspoon vanilla extract
- 1 teaspoon lime juice (freshly squeezed)
Sweeteners
- 50 g granulated sugar
- 320 g sweetened condensed coconut milk
Thickening Agents and Cream Base
- 400 g coconut cream (or chilled full fat canned coconut milk)
- 2 teaspoons arrowroot powder (or cornflour/cornstarch)
Instructions
- Prepare the Strawberries: Rinse the fresh strawberries under cold water, then remove the stems. Chop the strawberries roughly and place them in a blender or food processor.
- Blend the Strawberry Mixture: Add the granulated sugar, sweetened condensed coconut milk, vanilla extract, and lime juice to the strawberries. Blend everything together on medium speed until you achieve a smooth, vibrant pink purée.
- Thicken the Mixture: In a small bowl, dissolve the arrowroot powder in a few tablespoons of the coconut cream to prevent lumps. Gently heat the remaining coconut cream in a saucepan over low heat, then stir in the arrowroot mixture, cooking while stirring frequently until the mixture thickens slightly, about 2-3 minutes. Remove from heat and allow to cool.
- Combine and Chill: Once the thickened coconut cream is cooled, fold it into the strawberry purée until fully incorporated. Transfer the mixture to a suitable container for freezing.
- Freeze the Ice Cream: Place the container in the freezer. To ensure a creamy texture, stir the mixture every 30 minutes for the first 2 hours to break up ice crystals. Afterward, let it freeze completely for at least 4 more hours or overnight.
- Serve: Remove the ice cream from the freezer about 10 minutes before serving to soften slightly. Scoop into bowls or cones and enjoy your vegan strawberry ice cream!
Notes
- For best results, use full fat canned coconut milk chilled in the refrigerator overnight to separate the cream from the liquid.
- If you do not have arrowroot powder, cornstarch or cornflour can be used as a substitute for thickening.
- Stirring during freezing helps prevent the formation of large ice crystals and ensures a smoother texture without an ice cream maker.
- Adjust sweetness by adding more or less granulated sugar or sweetened condensed coconut milk according to taste.
