Dairy-Free Strawberry Ice Cream is easy to make at home and is a healthy treat!
Heads up! This post was originally published in June 2013. We aren’t moving. 🙂 Photos were updated May 2018.
I’m sitting amid half-packed boxes getting ready for our big move this weekend. I can’t believe this week is finally here! (Remember this post when I announced we were moving? It’s been such a long, busy 9 months since then!) Even though I have a to-do list longer than I can handle, I wanted to do a quick post about this dairy-free strawberry ice cream.
A friend and I went strawberry picking a few weeks ago and I brought home eight quarts of delicious, organic strawberries. I’ve been in strawberry heaven!
I made this Dairy-Free Strawberry Ice Cream for Meghan when she was asking for ice cream. The best part is that she doesn’t seem to notice or care that the homemade ice cream is not like the kind we get when we take her to the ice cream shoppe. When I make “ice cream” at home, it’s always fruit based, non-dairy, and with much less sugar than regular ice cream.
Although the texture isn’t exactly like churned ice cream, not needing an ice cream maker makes up for it. This is such a simple recipe. I used full-fat coconut milk to mimic the creaminess of heavy cream used in traditional ice cream.
You can taste the coconut flavor, so if you don’t like it, try substituting another type of milk. It takes a while for the mixture to freeze into ice cream, at least 3 hours, but it’s worth the wait for this healthy treat!
How to Make Dairy-Free Strawberry Ice Cream
Dairy-free Strawberry Ice Cream
- Total Time: 3 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This dairy-free Strawberry Ice Cream is made with coconut milk and naturally sweetened with honey. No ice cream maker required!
Ingredients
- 3 cups frozen strawberries
- 1 (15 ounce) can full-fat coconut milk
- 1/3 cup honey, or to taste
Instructions
- In a blender, blend the frozen strawberries, coconut milk, and honey until you have a smooth mixture. Taste and add more sweetener if you prefer.
- Pour the mixture into a freezer-safe container (I used a loaf pan cover with plastic wrap and foil), cover tightly, and freeze until solid, at least 3 hours. Enjoy!
Notes
To make this vegan with no honey, use agave nectar instead of honey.
- Prep Time: 5 minutes
- Cook Time: 3 hours (chill time)
- Category: desserts
- Method: no bake
- Cuisine: American
Nutrition
- Calories: 194
- Sugar: 18.7 grams
- Fat: 12 grams
- Carbohydrates: 23 grams
- Protein: 1.5 grams
Keywords: healthy strawberry ice cream
Have a lot of strawberries on your hands like me? Try one of these strawberry recipes:
Strawberry-Banana Yogurt Muffins
Double Chocolate Strawberry Baked Oatmeal Cups
If you make this Dairy-Free Strawberry Ice Cream recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!
This post was first published May 2018. A video was added May 2019.
Hiya !!
Do you think this recipe would work with an icecream Maker as we bought one last summer and it would be a waste of money not to use it 🙂
Yes I think it’d be much better in an ice cream maker!
The non-dairy strawberry ice cream you make is delicious and not fat. I really love this ice cream.
★★★★★
I just made this and it is fantastic! I had a ton of fresh picked strawberries so I made a double batch. I did cut my sweetener down just because my berries were very sweet. I only used a total of 1/4 c honey, which was plenty sweet for me. I also added the juice of a small lemon and a slash of unsweetened vanilla almond milk. I will definitely make this again!
★★★★★
So happy you enjoyed this Emily!
Wonderful article, thanks for putting this together! This is obviously one great post.
Hello, I am wanting to try this recipe. Could I use 2% A2 milk instead?
I am allergic to dairy milk.
Thank you.
Yes i think that will work.
Wow, I never heard of anyone using coconut milk to make ice cream! Do you think it would be better to mix it up periodically while it’s in the freezer or is it just fine if you let it freeze solid? I’m running out to the store right now to pick up the ingredients. Can’t wait to give it a shot!
It’s fine without doing that, but I do think that would make it even better! I hope you love this!
I love strawberries so much! I can eat anything with strawberries anytime of the day. I won’t let this recipe pass without trying it!
I hope you love it!
Thanks for your great recipe. I love ice cream so i made it by myself after reading your post. Awesome
Glad to hear you liked this!
I wonder if I could use an ice-cream machine? We’d love to enjoy tonight instead of waiting the three hours for it to freeze. I’ll report back the results. Thanks!
I’m sorry but I don’t have any experience with ice cream machines. Please let me know if you tried it! Sorry for the late response on this; your comment got lost among the contest entry comments!
This looks so delicious! I hope your move went well!
This looks delicious! This reminds me of summer birthday ice cream. This remi ds me, what did you give Luke for his 1st birthday? I have an MSPI baby too (plus no nuts, seeds, legumes) and I’m trying to gather ideas for her 1st birthday cake in late July. You’re blog has been a Godsend to me during my breastfeeding and elimination diet struggles. Thank you from the bottom of my heart!
If you can’t wait for the 3 hours I know a secret… keep your can of full fat coconut milk in the fridge and mix the solid part with the frozen berries and add whatever sweetener you like, I have only used agave nectar. The ice cream is ready when out of my food processor. Happy moving Maryea!
Great idea! I will definitely try that next time. 🙂
What a fresh and summery recipe! I’ve made your chocolate-coconut “pudding pops” several times and we all love them. I don’t think this ice cream will last long in the freezer either…
This looks great! I’ve made mousse with coconut milk and cocoa, but this fruit version sounds delicious! I’d love to have you link it up on ShareAtopia.com!