Vegan Strawberry Ice Cream (2024)

📖Recipe Overview

• Packed With Real Strawberries - This ice cream is bursting with strawberry flavor. Fresh berries make a huge difference. I did originally try cooking down the strawberries to concentrate and intensify their flavor. However, the more "jammy" flavor was not right, so I quickly scrapped that idea!
• Creamy Scoopable Consistency - Made with coconut milk and vegan sweetened condensed milk, which gives a perfect scoopable texture without an overpowering coconut flavor. In fact, I can't taste coconut at all.
• Minimal Ingredients - You just need 7 ingredients, some of which you may already have in your pantry!
• Allergy-Friendly - Eggless, dairy-free, gluten-free, nut-free, soy-free, and made without bananas!

🧾Ingredients Needed

I've kept the ingredients minimal for this dairy-free strawberry ice cream. In fact, if you want to simplify the recipe even further, you can skip the strawberry syrup - just leave out the arrowroot and fresh lime!

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Ingredients notes

• Fresh Strawberries - These are the way to go for this strawberry ice cream recipe. The quality of berries is important to get a good end result. The strawberry flavor is what stands out in this ice cream recipe, so the better quality berries you use, the more amazing your ice cream will be!
• Full-Fat Coconut Milk - This forms the creamy base of your vegan ice cream. You can also use coconut cream. Refrigerate the cans overnight to separate the cream from the liquid - the cream is the part you want. Don't worry, you can reserve the liquid and add it to smoothies, soup, stir-fries, or curries.
• Sweetened Condensed Coconut Milk - This replaces regular condensed coconut milk, typically used in ice cream recipes. It adds sweetness and creates a consistency that doesn’t get too solid once frozen (aka. easier to sink your teeth into straight from the freezer!).
• Vanilla Extract- Adds another layer of flavor that compliments the fresh strawberries, it also enhances their sweetness.
• Cane Sugar - The berries are macerated in sugar before being blended, which releases their juices. The remaining syrup is thickened and turned into a delicious strawberry sauce. You can sweeten the strawberry sauce with any sugar you like. Just note that brown sugar/coconut sugar will give it a darker appearance.
• Arrowroot powder - The thickening agent for the strawberry sauce. You can also use cornflour/cornstarch in its place.

Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.

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Step 1: Macerate the berries. Wash and cut the tops from the strawberries. Cut them into small cubes and add them to a medium bowl. Sprinkle the sugar on top of the strawberries and give them a stir. Cover the bowl and let it sit for 20-30 minutes until the strawberries release their juices.

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Step 2: Strain the juice. Place a fine-mesh sieve on top of a bowl and sift the strawberries, separating the syrup. Set the syrup aside for making the strawberry sauce later.

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Step 3: Make strawberry puree. Add the cubed strawberry pieces to a food processor or blender, or use a stick blender to blitz them until smooth without lumps.

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Step 4: Reduce the strawberry puree. Whisk the strawberry syrup, arrowroot, and lime juice in a saucepan and bring to a simmer. Thicken whilst stirring, then remove from the heat and cool to room temperature.

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Step 5: Whip the cream. Add the coconut cream or coconut milk to a large bowl and whisk for a few minutes until light and fluffy.

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Step 6: Sweeten. Add in the vegan condensed milk and vanilla extract, and whisk for another minute to combine.

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Step 7: Flavor. Slowly add the strawberry puree to the whipped ice cream base in about half-cup increments. Whisk between each one until all of the puree has been mixed through.

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Step 8: Churn. Slowly add the mixture to your ice cream maker. Add it to the machine about a ¼ cup or a few tablespoons at a time (not all in one go). Churn according to the manufacturer's instructions, mine usually takes about 30-40 minutes.

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Step 9: Transfer to a mold. Gently fold in half of the strawberry sauce using a spatula. Then transfer the ice cream mixture to a loaf pan.

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Step 10: Top with syrup. Swirl the remaining strawberry sauce on top. Cover and freeze for a minimum of 2 hours.

🍓 Optional Variations

Here are some ideas to take your homemade ice cream to the next level:

• Berry Ice Cream - I reckon you could use this as a base recipe for many other berries such as raspberries or blackberries, or even a mixed-berryhttps://addictedtodates.com/vegan-chocolate-cookie-ice-cream/ version.
• Strawberry Shortcake Ice Cream - Add some crushed golden oreos or vegan shortbread cookies to the mixture before churning.
• Vegan Neapolitan Ice Cream -Combine this strawberry ice cream with my vanilla ice cream and chocolate ice cream to remake the popular classic.

Do I need an ice cream maker for this recipe?

This recipe uses an ice cream maker to get the best possible, creamy, and indulgent end result. Sometimes no-churn ice cream recipes can leave you with an icy mouthfeel - especially if they have a high fruit and water content. You can pick them up reasonably enough, you certainly don't need a top-of-the-range fancy ice cream machine!

Can I make vegan strawberry ice cream without coconut?

You can use another vegan condensed milk such as sweetened condensed oat milk. As for the coconut cream, I haven't tried but you could possibly use a whipping oat cream or soy cream. A vegan custard may also work!

Can I use frozen strawberries?

I don't recommend using frozen berries for this recipe as the berries need to be macerated in sugar to release syrup, and defrosted strawberries have a much higher water content.

How to store vegan strawberry ice cream?

Place it in an airtight container, making sure it's sealed. It will keep for a couple of months in an airtight container in the freezer.

Description

The best Vegan Strawberry Ice Cream you will ever try! This dairy-free ice cream is creamy and delicious, while being nut-free, gluten-free and easy to make. Perfect for making the most of strawberry season!