Vegan Strawberry Ice Cream Recipe: Creamy & Easy Treat

Few things say “summer” quite like a bowl of luscious, homemade strawberry ice cream. But if you’re vegan or avoiding dairy, you might think creamy, dreamy ice cream is off the menu.

Think again! This vegan strawberry ice cream recipe is here to delight your taste buds with bold, real fruit flavor and a texture so smooth, you’ll never believe it’s dairy-free.

Using only a handful of wholesome, plant-based ingredients, you’ll whip up a frozen treat that’s naturally sweet, vibrantly pink, and free from any artificial thickeners or weird aftertastes. Best of all, you don’t need an ice cream machine—though you can use one if you have it!

Whether you’re cooling off on a hot day, celebrating with friends, or just treating yourself, this recipe is sure to become a freezer staple. Read on to discover why you’ll love this homemade vegan ice cream, exactly what you need, and how to make it perfectly every time.

Why You’ll Love This Recipe

• 100% Plant-Based: Perfect for vegans, dairy-free eaters, or anyone looking to lighten up their dessert menu.
• Incredible Strawberry Flavor: Uses real, ripe strawberries for a naturally sweet, fruity taste.
• Creamy Texture—No Dairy Needed: Coconut milk and cashews add luxurious creaminess without heavy cream.
• Easy to Make: No ice cream maker? No problem—this recipe works with or without one!
• Customizable: Add chocolate chips, swirl in jam, or play with other berries for endless variations.
• Healthier Dessert: Lower in cholesterol and saturated fat than traditional ice cream, with no artificial colors or preservatives.

Ingredients

Equipment

• High-speed blender or food processor (essential for smooth texture)
• Mixing bowls (for prepping ingredients)
• Fine mesh strainer (optional, for extra-smooth ice cream)
• Ice cream maker (optional, but recommended for the creamiest results)
• Loaf pan or freezer-safe container (for storage and freezing)
• Silicone spatula (for scraping the blender and smoothing the surface)
• Plastic wrap or reusable cover (to prevent freezer burn)

Instructions

1. Soak the Cashews:
   

   Place the raw cashews in a bowl and cover with boiling water. Let soak for at least 10 minutes (or soak in cold water for 4 hours or overnight).

   Drain and rinse well.

2. Prep the Strawberries:
   

   Hull and halve the strawberries. If using fresh berries, pat them dry.

   For extra flavor, you can roast the strawberries at 400°F (200°C) for 15 minutes, but this step is optional.

3. Blend the Base:
   

   In your high-speed blender, combine soaked cashews, coconut milk, strawberries, maple syrup, vanilla extract, lemon juice, and salt. Blend until completely smooth and creamy.

   Scrape down the sides as needed. If your blender isn’t powerful, blend cashews and coconut milk first, then add the rest.

4. Taste and Adjust:
   

   Taste the mixture. If you prefer it sweeter, add more maple syrup, 1 tablespoon at a time.

   If you want a tangier flavor, add another squeeze of lemon juice.

5. Strain for Smoothness (Optional):
   

   If you want ultra-smooth ice cream, pour the blended base through a fine-mesh strainer into a bowl, pressing out as much liquid as possible. Discard any pulp left behind.

6. Chill the Mixture:
   

   Refrigerate the blended base for at least 2 hours (or overnight). This helps it churn better and freeze with fewer ice crystals.

7. Churn or Freeze:
   

   If you have an ice cream maker: Pour the chilled mixture into your machine and churn according to the manufacturer’s instructions, usually 20–30 minutes, until thick and creamy. If you don’t have an ice cream maker: Pour the mixture into a loaf pan or container.

   Freeze for 1 hour, then stir vigorously with a fork or whisk to break up ice crystals. Repeat every 30–45 minutes for 2–3 hours, until scoopable.

8. Store and Serve:
   

   Once churned, transfer to a freezer-safe container. Smooth the top and cover with plastic wrap or a lid.

   Freeze for at least 4 hours until firm. Let sit at room temperature for 10 minutes before scooping.

Tips & Variations

• Don’t Skip the Cashews: They’re the secret to rich, creamy ice cream without dairy. If allergic, try blanched almonds or extra coconut cream.
• Use Ripe Strawberries: The riper and sweeter, the better your ice cream will taste.
• Want a Chunky Texture? Fold in chopped strawberries or mini vegan chocolate chips before freezing.
• Make it Softer: Add 1 tablespoon of vodka or a neutral spirit to the mix before freezing—it helps prevent hard freezing.
• Other Fruit Ideas: Swap out strawberries for raspberries, blueberries, or mango for endless fruity varieties.

• “For an extra punch of flavor, swirl in a spoonful of vegan fruit dip or strawberry jam just before freezing!”

• Want More Desserts? Try this Vegetarian Date Cake Recipe for something sweet and wholesome, or check out our Vegan Bechamel Sauce Recipe for creamy pasta dishes.

Nutrition Facts

Note: Nutrition information is approximate and will vary based on exact ingredients and serving size.

Serving Suggestions

• Classic Scoop: Serve in bowls or vegan cones, garnished with fresh strawberries and mint leaves.
• Sundae Bar: Top with vegan whipped cream, chopped nuts, and a drizzle of chocolate sauce for a decadent treat.
• Ice Cream Sandwiches: Spread between homemade vegan bread cookies for a fun handheld dessert.
• With Cake: Pair a scoop with a slice of Vegetarian Date Cake for the ultimate sweet finale.
• Breakfast Treat: Serve a small scoop over overnight oats or chia pudding for a weekend brunch upgrade.

Conclusion

This vegan strawberry ice cream recipe is the perfect answer to summer cravings, family gatherings, or simply treating yourself to something special. It’s easy, indulgent, and loaded with the bright, sunny flavor of real strawberries—all without any dairy or eggs.

Whether you’re a long-time vegan or just exploring plant-based options, you’ll be amazed at how creamy and satisfying this homemade ice cream can be.

Don’t be afraid to experiment with other berries, add-ins, or flavor twists to make this recipe your own. If you enjoyed this, you might also love our Vegan Soft Serve Recipe for a quick frozen treat or explore our Peruvian Vegetable Recipes for Flavorful Healthy Meals for more plant-based inspiration.

Happy scooping—and enjoy every refreshing, creamy bite!

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