Vegan Strawberry Ice cream


Strawberry Ice cream during strawberry season is the best! This dairy free vegan recipe is not only delicious and soft, but a guilt-free easy to make! Absolutely amazing!

The other day, we had a ton of strawberries leftover and they were getting very ripe and squishy. So I decided to whip up some Ice cream with them. This vegan Ice cream has it all: decadent texture, tons of flavor, and a nice balance between the richness of coconut and the bright, tart flavor of fresh strawberries.

I don’t have an Ice cream maker yet, so I froze the mixture as is and whipped it a bit twice in between. It doesn’t get as fluffy as in the ice cream maker, but stays soft enough. Definitely a bit softer than some of the almond milk ice creams from the store ;).

Strawberry coconut Ice cream is one of my favorites yet. The coconut cream makes it incredibly creamy, the strawberry flavor is really prevalent in it and the maple syrup adds a delicious sweetness to it. I love that it isn’t over sweet, but just right to stay refreshing for the summer. The vanilla extract actually ties it all in. It added a huge amount of flavor to it. For decoration I used some chopped Almonds and chunk of dark chocolate. 

My dears, enjoy in this super gorgeous creamy vegan Strawberry Ice cream! 


  • 4 cups fresh strawberries
  • 2 14-ounce cans Coconut milk (only thick cream)
  • 1/2 cup maple syrup
  • 1 tsp Vanilla extract


  1. Add the coconut cream to a food processor and whip until soft peaks form.
  2. Add all rest of the other ingredients into a food processor and blender together until thick and creamy and combined. Fold in in the whipped coconut cream and mix together until combined.

Ice cream machine

  1. Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing.
  2. Freeze the ice cream according to the manufacturer’s instructions for your machine.

No machine/No churn

  1. Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour. Ensure it is covered.
  2. Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it’s firm enough to scoop.

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