Strawberry season always brings back memories of roadside stands and overfilled baskets in the trunk after a trip to the farm. Since many of you have asked for dairy-free and egg-free recipes, I knew I had to share this Vegan Coconut Strawberry Ice Cream. It’s a super refreshing dessert, especially when summer temperatures spike, and it’s a great way to enjoy strawberries at their peak. Even without cream or eggs, the coconut milk gives it a smooth, indulgent texture and that burst of strawberry is pure summer in every spoonful.
Ingredient Guide
- Strawberries: Use fresh, ripe berries for maximum flavor. Puree most of them and reserve some for texture.
- Sugar: Adjust to taste. Adds sweetness and balances the acidity of the berries and lemon.
- Lemon Juice: Brightens the strawberries and enhances their natural flavor.
- Salt: A small pinch sharpens the sweetness and rounds out the flavors.
- Coconut Milk: The base of this ice cream. Use full-fat for a creamier texture.
- Honey: Adds natural sweetness and depth.
- Vanilla: Complements both coconut and strawberry, adding a mellow background flavor.
Shopping Made Easy
- Use full-fat canned coconut milk. Avoid “lite” versions, which freeze icier.
- Fresh strawberries are ideal, but frozen (thawed) can work if strawberries are out of season.
- Choose raw or floral honey to pair well with fruit.
- A splash of lemon juice can be replaced with lime juice if that’s what you have.
Cooking Notes from the Kitchen
- Crush 1/4 of the strawberries coarsely to leave chunks for texture; use a mortar or pestle if possible.
- Blend the rest with sugar, salt, lemon, honey, and vanilla for a bright pink base.
- Chill the mixture for 1–2 hours before pouring into your ice cream maker—this helps it churn faster and smoother.
- Depending on your machine, expect a soft-serve consistency after 20–30 minutes. Freeze longer if you prefer a firmer scoop.
Can I use frozen strawberries?
Yes. Thaw them first and pat dry to avoid watering down the mix.
What kind of coconut milk should I use?
Use canned, full-fat coconut milk. Avoid cartons or light versions—they won’t yield creamy results.
How long should I chill the mixture before churning?
At least 1 hour, but 2 hours is better. A cold base helps the ice cream set faster in the machine.
Can I make this without an ice cream maker?
Yes. Freeze in a loaf pan and stir every hour for 3–4 hours for a similar texture.
Vegan Coconut Strawberry Ice Cream
Description
A creamy, refreshing summer dessert made without dairy or eggs, perfect for hot weather and special diets.
Ingredients
Instructions
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Reserve 1/4 of the strawberries and crush roughly with 1–2 tablespoons of sugar using a mortar, pestle, or potato masher.
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Place the remaining strawberries, sugar, lemon juice, salt, vanilla, and honey in a blender. Puree until smooth.
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Combine the puree and crushed berries in a bowl. Stir in the coconut milk until fully incorporated.
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Chill the mixture in the refrigerator for 1–2 hours.
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Transfer to your ice cream maker and churn according to manufacturer’s instructions, usually 20–30 minutes.
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For firmer texture, transfer to a lidded container and freeze until set. Enjoy!
