Vegan Strawberry Ice Cream is easy to make at home and is a healthy treat!
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This fruity, vegan, homemade strawberry ice cream is all you need this summer. It’s easy to make, healthy and tastes even better than the healthy ice cream you find at grocery stores.
I first made this Vegan Strawberry Ice Cream for Meghan when she was asking for ice cream back when she was a toddler. The best part is that she never seemed to notice or care that the homemade ice cream is not like the kind we would get when we took her to the ice cream shoppe. When I make “ice cream” at home, it’s almost 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. I haven’t tried this with an ice cream maker, but I’m sure it would make the texture fantastic! This Ninja Ice Cream Maker is on my list to get!
Ice cream recipes are at the top of my recipe book during the unbearable summery days. I’ve tried a ton with all sorts of ingredients, but this vegan strawberry ice cream takes the cake this season! It’s a simple, no-churn strawberry ice cream that uses three simple ingredients and tastes absolutely delicious. It’s dairy-free, egg-free, and refined sugar-free – so you can enjoy a guilt-free treat any time of the day.
Why You’ll Love This Recipe
Healthy Alternative to Traditional Ice Cream:I used full-fat coconut milk to mimic the creaminess of heavy cream used in traditional ice cream and sweeten it naturally with agave nectar or honey.
Homemade Ice Cream: It’s so much healthier than the store-bought versions. Let your kids go wild customizing it with their favorite mix-ins.
No-Churn Recipe: Who says you can’t make ice cream at home without an ice cream machine? Make this delicious, creamy, and healthy strawberry ice cream whenever you’re craving a creamy frozen delight with your regular kitchen tools. Woohoo!
Simple Ingredients: With only three simple and wholesome ingredients, you can make a dairy-free strawberry ice cream you’d want to dig your spoon into bite after bite.
Quick and Easy to Make: This is such a simple recipe. This is the easiest and the best vegan strawberry ice cream recipe you’ll ever try. The process is hassle-free, with little to no prep work involved. Just blend, freeze, and enjoy!
Ingredients
This Vegan Strawberry Ice Cream is made with the most simple ingredients–and you only need 3!
Strawberries: You can use fresh strawberries or frozen strawberries here. Frozen fruit blends into a creamy perfection and gives a consistent texture. If you have a ton of organic strawberries lying around, freeze them and use them later. You can also use fresh strawberries as is, but it might take longer to set the ice cream.
Full-Fat Coconut Milk: That’s our ice cream base for the recipe. Full-fat coconut milk is creamier and will give us a less icy ice cream. Plus, you’ll get a bit of a tropical touch with that delicious coconut flavor.
Honey or Agave Nectar: You can use any liquid sweetener of your choice. Adjust the amount to your liking.
Check the recipe card for more details on the ingredient list.
How to Make Vegan Strawberry Ice Cream
- In a blender, blend the strawberries, coconut milk, and honey/agave nectar until you have a smooth texture.
- Taste and add more sweetener if you prefer.
- Pour the mixture into a freezer safe container (a loaf pan works well), cover tightly, and freeze until solid, at least 3 hours. Enjoy!
Tips and Variations
- Don’t use lite coconut milk or the kind that comes in a carton because it has a higher water content, and the ice cream won’t be as creamy as we want it to be.
- You can taste the coconut flavor, so if you don’t like it, try substituting another type of milk. If you’re not a fan of full-fat coconut milk, you can explore other dairy-free alternatives like soy milk and almond milk. The flavor will be a bit different, of course, but still good enough to beat the crazy summer heat.
- Add some raw, soaked cashews to your dairy-free strawberry ice cream to make it creamier and yummier. Anywhere between 1/2 cup to 1 cup of cashews works great. Soak overnight or boil them in water for about 15 minutes o make sure they are soft and blend completely. A high-power immersion blender will come in handy here.
- Maple syrup makes a great sub for agave nectar. You can also use cane sugar, coconut sugar, or brown sugar if you prefer.
- You can use a similar recipe to make any homemade ice cream of your choice. I’ve tried plain banana ice cream many times, and it’s brilliant. Also try my Mango Ice Cream, Chocolate Peanut Butter Nice Cream, Watermelon Avocado Ice Cream, or this Vegan Pumpkin Spice Ice Cream.
- Add-ins are fun! Let your inner child come out and play with the add-ins. From vanilla extract for a more classic flavor to chopped nuts or chocolate chips for some crunch, you can mix and match as you please. You can even add in some diced strawberries for extra strawberry goodness.
Frequently Asked Questions
How Can I Serve This Homemade Vegan Ice Cream?
There’s no rule! Serve it as you like. I usually put a big fat scoop in a large bowl, add a few pieces of strawberry, and top it all with whipped coconut cream. For kids, you can use waffle cones and strawberry sauce with a lot of chocolate chips on top. Slivered almonds, crushed cookies, or some naturally-colored rainbow sprinkles are all fun ideas.
How to Store This Ice Cream?
I prefer enjoying this creamy ice cream right away, but if you have leftovers, you can transfer them to a freezer-safe airtight container and freeze them for about three months. There’s a solid chance the ice cream mixture will harden over time; you might even have ice crystals, but it’ll still be tasty. Let your ice cream thaw at room temperature for a bit, and then scoop out a hearty one with your ice cream scoop.
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’re looking for more strawberry recipes, scroll below the recipe card to see some favorites liked for you.
Print
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
More Healthy Strawberry Recipes
Have a lot of strawberries on your hands like me? Try one of these strawberry recipes that my whole family loves! Whether you are looking for a dessert, appetizer, breakfast, or a snack there’s a great strawberry recipe here for you.
Strawberry-Banana Yogurt Muffins
Double Chocolate Strawberry Baked Oatmeal Cups
This post was first published May 2018. A video was added May 2019 and the more texted added 2024.
This homemade vegan strawberry ice cream sounds absolutely delightful, especially with its creamy texture and natural sweetness from coconut milk and honey/agave nectar. It’s great to hear it’s such a hit with Meghan, and I love that it’s a healthier alternative to store-bought ice creams. Plus, the fact that it’s a no-churn recipe makes it even more appealing for a quick summer treat! Can’t wait to try it out myself. 🍓🍦
Would this work with almond milk instead of the coconut milk?
I don’t think it would be as good since almond milk doesn’t have any fat, but I do think it would work.
Maybe try cashew? I would make my own though and make it more creamy using less water. A fatty plant milk should work though. Almond isn’t fatty enough, unless you split it with coconut milk or cashew. Or make your own almond milk and use less water to make it creamy. Or use a plant creamer like ripple or something.
Could I use fresh strawberries or do they have to be frozen?
Fresh will work also!
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!