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This Vegan strawberry ice cream is a good combination of fruity and creamy. The coconut cream has a good thick and delicious consistency to make a perfect dairy-free and egg-free ice cream to enjoy anytime.

I have made quite a few vegan ice creams on this blog (see Vanilla Ice Cream and Chocolate Ice Cream), but this is the first fruit-based one I made and it was a different experience, but enjoyable nonetheless.

The base for this is full-fat coconut cream mixed with non-dairy ice cream and it is thickened with cornstarch to make a thick custard to surround the freshly mashed strawberries. How could this not be good?

This ice cream is refreshing to eat and just as enjoyable to make. Don’t believe me? Try it out yourself.

Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.

Main Ingredients

• Coconut Cream. This cream will give you the fattiness you need to make creamy dairy-free ice cream. You can also use full-fat coconut, but make sure it has the least amount of water in it.
• Creamy non-dairy milk, like soy or oat. I have even read pea milk works well, too. Find one with high-fat content for the best consistency. For this recipe, I used half soy milk and half oat milk.
• Sugar. No ice cream is complete without sugar. I use cane sugar, but use any granulated sugar you like.
• Cornstarch. This is used to thicken the cream to get a custard-like consistency. You can use arrowroot or tapioca starch if you want.
• Strawberries. Well…duh! You kind of need strawberries and lots of it to make strawberry ice cream. For the best flavor, try to get organic and non-GMO.

Procedure

The process for making this is similar to my other recipes. We start with the ice cream base.

Pour the coconut cream, cornstarch, sugar, and milk into a pan. Whisk the mixture until it begins to thicken. It will start to bubble up and it will coat the back of a spoon. Pour into a heat-safe container and let cool before you stir in the strawberries.

Now onto the strawberries!

Clean and cut the green tops off. Then chop into four pieces. This will make it easier to break down. Once all your strawberries are cut, add the sugar and use a fork or a potato masher to break up the pieces. The sugar will help bring out the juices and break it down.

You can put them in the food processor or blender, but I prefer having bigger chunks of strawberries in my ice cream. It is up to you.

Once it is macerated, add almost all of it to the ice cream base. Leave some to add while it is churning.

Let the cream chill in the fridge until completely cool. It might be best to leave it overnight to be sure.

Once it is ready to churn, pour into an ice cream machine and let it spin for at least 15 minutes before adding the strawberries chunks. Let it keep churning until it reaches soft-serve consistency. Then place in a freezer-safe container ( I like to use my loaf pan) and let it freeze for at least 3-4 hours before eating. This will make sure it won’t completely melt before you can enjoy it.

It will last about 2 weeks in the freezer, but this is so good, I am confident it will be gobbled up long before that.

If you tried this recipe, let me know in the comments below. I would love to hear from you! I have made quite a few vegan ice cream recipes and I got to say I am on a roll!!! I hope you enjoy this recipe!