Why You’ll Love Vegan Strawberry Ice Cream Recipe
This ice cream is completely dairy-free while still being rich and creamy. The concentrated strawberry reduction gives it an intense berry flavor, and the homemade strawberry swirl adds texture and sweetness. It’s easy to make without an ice cream machine and perfect for vegans and non-vegans alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cups (720g) ripe strawberries, fresh or frozen and thawed
11 ounces (320g) dairy-free sweetened condensed milk
2 cups (450g) dairy-free whipping cream, chilled
1 teaspoon vanilla extract
For the strawberry sauce:
2 cups (240g) ripe strawberries, fresh or frozen and thawed
3 tablespoons (40g) granulated sugar
1½ teaspoons (7g) cornstarch / corn flour
Directions
Prepare the strawberry reduction by blending the larger amount of strawberries until smooth. Pour the puree into a large saucepan.
Bring the puree to a boil for 5–10 minutes, stirring occasionally. Reduce the heat to medium-low and cook until the puree reduces to about one-third of its original volume. This usually takes 20–25 minutes. You should end up with around ¾ cup (240g) of concentrated strawberry puree. Allow it to cool completely.
At the same time, prepare the strawberry sauce. Blend the smaller amount of strawberries and pour the puree into a small saucepan. Add the sugar and cornstarch, whisking until smooth and lump-free.
Bring the sauce to a boil for 1–2 minutes while stirring frequently. Reduce the heat to medium-low and continue cooking until the mixture thickens enough to coat the back of a spoon. Remove from the heat and let it cool completely.
To prepare the ice cream base, combine the cooled strawberry reduction with the dairy-free condensed milk and vanilla extract in a medium bowl. Mix until smooth.
In a separate bowl, whip the chilled dairy-free whipping cream using a hand mixer or stand mixer until stiff peaks form.
Gently fold the strawberry mixture into the whipped cream using a spatula. Mix until there are no visible streaks, taking care not to overmix and deflate the cream.
Transfer one-third of the ice cream mixture into a loaf pan or airtight container. Spoon some strawberry sauce over the top and lightly swirl with a knife. Repeat the layers until all the mixture and sauce are used.
Cover the container and freeze for 4 hours for a soft-serve texture or overnight for a firmer consistency.
Before serving, let the ice cream sit at room temperature for about 5 minutes if it is too firm to scoop easily.
Servings and timing
Servings: 12
Prep time: 35 minutes
Freeze time: 4 hours
Total time: 4 hours 40 minutes
Variations
Add crushed vegan cookies or graham crackers for extra texture.
Mix in dairy-free white chocolate chips for a sweeter flavor.
Use raspberries or mixed berries instead of strawberries for a different fruit variation.
Add a splash of lemon juice to brighten the berry flavor.
Blend in fresh basil or mint for a refreshing twist.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 3 weeks.
Press a layer of parchment paper or plastic wrap directly onto the surface to reduce ice crystals.
If the ice cream becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.
Do not refreeze melted ice cream, as it may affect the texture.
FAQs
Can I use frozen strawberries?
Yes, frozen strawberries work perfectly. Just thaw them before blending.
Do I need an ice cream machine?
No, this recipe is designed to be made without an ice cream machine.
What dairy-free whipping cream works best?
Coconut, oat, or soy-based whipping creams all work well as long as they whip properly.
Why do I reduce the strawberry puree?
Reducing the puree concentrates the flavor and removes excess water for a creamier ice cream.
Can I make this ice cream less sweet?
Yes, you can slightly reduce the condensed milk or sugar, though it may affect texture.
How do I prevent icy texture?
Make sure the strawberry reduction is thick and fully cooled before mixing into the cream.
Can I skip the strawberry swirl?
Yes, the ice cream will still taste delicious without the extra sauce swirl.
How long does homemade vegan ice cream last?
It stays fresh in the freezer for up to 3 weeks when stored properly.
Can I use homemade condensed milk?
Yes, homemade vegan condensed milk can be used if it has a thick consistency.
Why is my ice cream hard to scoop?
Homemade ice cream often freezes firmer than store-bought versions. Let it thaw briefly before serving.
Conclusion
This vegan strawberry ice cream is smooth, creamy, and bursting with real strawberry flavor. With its rich texture and beautiful strawberry swirl, it’s an easy homemade dessert that feels both refreshing and indulgent. Perfect for summer gatherings or anytime you crave a fruity frozen treat.
