Vegan Coconut Strawberry Ice Cream

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.