Dairy-Free Strawberry Ice Cream

Creamy, fruity, sweet, and fresh, this dairy-free strawberry ice cream is a perfect mimic of the traditional. Blend it smooth or leave it chunky if you like. And don’t worry, vanilla extract makes the coconut flavor indetectable.

Course Dessert

Cuisine American

Keyword dairy-free strawberry ice cream, homemade strawberry ice cream

Prep Time 5

Churn Time 25

Total Time 30

Servings

Calories 130kcal

Author Jamie

Ingredients

1 can full fat coconut milk , refrigerated beforehand
1 cup solid coconut cream , refrigerated beforehand
2 rounded cups fresh strawberries with tops cut off
1 teaspoon vanilla extract
¾ cup sugar

Instructions

Prep: Refrigerate the coconut milk and coconut cream for 24 hours beforehand. Freeze the ice cream maker bowl for at least 24 hours beforehand (48 hours is even better).
Blend: In order, add all ingredients to a blender. Blend at high speed until smooth. If you prefer chunky strawberry ice cream, blend without strawberries first, then add them in and pulse until you have your desired chunk size.
Churn: Pour the mixture into an ice cream maker and allow to churn for 20-30 minutes, until it is the consistency of a thick soft serve. Transfer to an airtight container and store in the freezer to solidify more. Before scooping, allow to rest at room temperature for 5 minutes.

Notes

See the blog post for detailed ingredient notes, step-by-step photos, expert tips, and more.

Storage: Store homemade strawberry ice cream in a freezer-safe airtight container in the freezer for up to a month. However, the taste and texture are best in the first two weeks (it can get icier or show slight flavor changes after that).

Serving size: ½ cup

Want less sugar? I found that the minimum amount of sugar for this recipe to still taste like traditional ice cream was ⅔ cup.

Coconut Milk + Coconut Cream: For the can of full fat coconut milk, use the full can (solid and liquid parts). For the extra cup of coconut cream, use only the solid part of a can of refrigerated full fat coconut milk. You can also use a can labeled coconut cream (contains more cream than full fat coconut milk), and you will still only use the solid part. A good quality full fat coconut milk brand will clearly separate between the solid cream and liquid coconut water. I recommend Savoy brand or Thai Kitchen brands as they produce consistently good quality coconut milk and coconut cream.

Nutrition