Make the BEST vegan strawberry ice cream with just 5 ingredients – no dairy, no refined sugar, no churning, no compromise on flavor! It’s creamy, fruity, & sure to impress!
Why You’ll Love This Recipe
Living in a country where even winter averages ‘mildly sweaty’ temperatures, you’d better believe that healthy ice cream is practically a food group. I’ve already shared my vegan chocolate ice cream and peanut butter banana ice cream, but when you’re craving fruity and refreshing, this creamy vegan strawberry ice cream is a no-churn hero, with no ice cream maker needed for a soft, scoopable consistency.
Made with five simple ingredients—cashews, coconut milk, strawberries, vanilla, and maple syrup—this dairy-free strawberry ice cream is naturally sweet, additive-free, and so creamy no one would guess it’s free from eggs, dairy, gluten, and refined sugar. Just blend and freeze for a low-budget, fuss-free dessert. Plus, frozen berries let you enjoy it all year!
For more vegan strawberry desserts, don’t miss my fluffy vegan strawberry mousse, creamy vegan strawberry coconut cheesecake bars, or layered strawberry parfait.
The Ingredients and Substitutions
- Strawberries: I use frozen strawberries (store-bought or home-frozen) for this vegan strawberry ice cream recipe. It freezes faster and has a creamier consistency.
You can also use other berries, a blend, or other creamy fruits (like peach or mango).
- Coconut milk: This vegan ice cream recipe uses full-fat canned coconut milk in place of heavy cream. Coconut cream will be even creamier.
- Cashews: Use raw, unsalted cashews. For a nut-free version, use 200g thick dairy-free cream (like Oatly). Raw cashew butter or soaked sunflower seeds may work, though I haven’t tested the flavor.
- Vanilla extract: Natural vanilla provides the best flavor.
- Maple syrup: Or another liquid sweetener (use a sugar-free alternative if preferred), like agave nectar or vegan honey, and adjust the amount to taste.
Recipe Variations
- Chunky ice cream: Fold in 1/3 cup chopped strawberries.
- To add a swirl: Swirl in strawberry compote, jam, or syrup into the top of the ice cream after the final ‘stir’ as it freezes.
- Extracts: Add a few drops of natural strawberry extract or almond extract.
- Citrus: Add a little lime or lemon juice (and/or zest) for brightness.
- Alcohol: Add a splash of orange/strawberry liqueur or rose. You won’t taste it much, but it makes ice cream softer.
- Mix-ins: i.e., dairy-free chocolate chips, crushed cookies/graham crackers, coconut flakes, chopped nuts (pistachios, almonds, etc.), etc.
- Salt: Just a pinch will bring out the strawberry flavor.
For the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.
How to Make Vegan Strawberry Ice Cream
- First, soak the cashews in cold water overnight or boil them for 20 minutes until soft.
- Then, blend all the ingredients until smooth. Pause to scrape the sides as needed.
- Taste and adjust the sweetener and vanilla.
- Transfer the mixture to a freezer-safe container/ loaf pan and freeze for a few hours or overnight. Stir it every 20-30 minutes in the first 2 hours so it’s creamy, not icy.
- Let the non-dairy strawberry ice cream soften at room temperature for 15-20 minutes before serving. Enjoy!
To make scooping easier: Dip the ice cream scoop in hot water, wipe it off, and scoop.
Serving Suggestions
Enjoy a scoop or two of this frozen strawberry ice cream alone or with:
- Strawberry compote, syrup, or sauce
- Chocolate sauce or shaved chocolate
- Whipped coconut cream
- Lemon or lime zest
- Crushed freeze-dried strawberries, cookies, toasted coconut flakes, or chopped nuts
You can also try it between two cookies for a vegan strawberry ice cream sandwich OR freeze it in popsicle molds and dip them in dark chocolate.
Storage Instructions
Store any leftovers in an airtight container, and enjoy it within 1-2 weeks for the best texture. It lasts longer, but ice crystals may appear after a month.
Let it thaw at room temp for 15-20 minutes before serving for a scoopable consistency.
FAQs
Can I use an ice cream maker?
Sure. Freeze the bowl as recommended, prepare the healthy strawberry gelato mixture, then transfer it to the ice cream maker to churn according to the manufacturer’s instructions.
Could I use fresh strawberries?
Frozen berries will freeze the ice cream faster and give it a better texture. Fresh works but may yield icier results unless the base is thoroughly chilled. To reduce iciness, chop and cook them in a pan for a few minutes to make a ‘compote.’ This evaporates extra water and concentrates the berry flavor. Chill thoroughly before freezing.
How to make homemade ice cream less icy?
Fat (like the full-fat coconut milk and cashews), sugar (especially liquid), and alcohol (only 1-2 tbsp per liter/quart, though) all help to make the creamiest, softest homemade no-churn ice cream. They lower the freezing point and reduce ice crystals.
Cutting fat or sugar? Add alcohol or a stabilizer like 1–2 tsp cornstarch/arrowroot (make a slurry, simmer the ice cream mixture until thickened, chill, then freeze). Alternatively, add 1/8-1/4 tsp xanthan gum to the base, blend, and let it rest for a few minutes before freezing.
Can I make it sugar-free?
Yes—use your favorite sweeteners like xylitol or erythritol. But ice cream may be icier unless you increase fat or add 1-2 tbsp alcohol.
Top Tips For The Best Vegan Strawberry Ice Cream
- Blend thoroughly: The cashews need to blend into a rich cream with no chunky bits.
- Use a chilled base: This is important for less ice crystal formation.
- Sweeten to taste: Depending on the sweetness of the berries, you might need to adjust. Just note more sugar = creamier non-dairy strawberry ice cream.
- Whisk/mix while freezing: This is critical for no-churn strawberry ice cream. Whisk every 20-30 minutes for the first 2 hours (3-4 hours is even better) to prevent iciness.
- If it freezes too hard: Thaw it for a few minutes and blend for soft-serve consistency.
More Vegan Strawberry Recipes
- Vegan strawberry custard cake
- Strawberry oatmeal bars
- Chocolate strawberry cheesecake
- Strawberry compote (quick sauce)
If you try this vegan strawberry ice cream recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Vegan Strawberry Ice Cream Recipe
Video
Ingredients
- 2 cups (300 g) frozen strawberries
- ⅓ cup (100 g) maple syrup
- 1 ¼ cups (300 g) full-fat coconut milk (can shaken)
- ⅔ cup (100 g) raw cashews (see notes)
- ½ tsp vanilla extract
Instructions
- You can watch the short video for visual instructions.Soak the cashews overnight in cold water or boil them for 20 minutes until soft, then discard the water.
- Add all ingredients to a high-speed blender and blend until completely smooth.
- Pour the mixture into a freezer-safe container and freeze for a few hours, or overnight. I recommend stirring the ice cream every 20 minutes during the first hour, otherwise, it will become too icy.
- Let it thaw at room temperature for about 15-20 minutes before serving. Enjoy!
Notes
- Cashews: For a cashew-free version, use 200 grams of dairy-free cream, such as oat cream (Oatly).
- If it freezes too hard: Allow the mixture to thaw for a few minutes. Then scoop it back into your blender to whip into a creamy soft-serve consistency.
- For a softer ice cream, you could add extra sugar or two tablespoons of alcohol. I.e., vodka or an orange liqueur. (you won't really taste it unless you add more).
- If you have an ice cream maker: Just follow the first two steps of the recipe, then transfer the ice cream mixture to an ice cream maker to do the rest! Plan for the time the bowl needs to freeze and make sure not to overfill it.
- The total time doesn't include chill time.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you use Pinterest, feel free to pin the following photo:
This was perfect and so easy! I used fresh strawberries and my ice cream machine. I did add vanilla extract with alcohol and a Tbs of coconut sugar to enhance creaminess. Simply perfect.
That sounds absolutely delicious—thank you so much for sharing! 😍 So glad you enjoyed it! 🍓
Another excellent recipe. thank you so much~this ice cream is so delicious and so satisfying.
Hi, thanks for this great recipe. Can I use roasted cashews instead of raw?
Yes, that’s okay!
Thank you!
This was absolutely delicious just as written without the need for an ice cream maker. Great recipe, thank you, Michaela. I have always put all of my homemade ice cream in these “Tovolo Ice Cream Containers for Homemade Ice Cream, Glide-A-Scoop 1.5 Qt” from Amazon that somewhat insulates the ice cream without making it too icy.
That’s so lovely to hear, thank you for the kind words, Danielle! 🥰 I’m so glad you enjoyed the recipe as written, and it’s great that it worked perfectly without an ice cream maker. 🙂
If you use coconut cream only is the measurement the same as the coconut milk?
If you’re using only coconut cream (from a can labeled coconut cream), the measurement is typically the same by weight as the thick cream you’d scoop from a can of full-fat chilled coconut milk.
Can you substitute Oatmilk to replace coconut milk
Hi Trevor, you can use oat cream or any other dairy-free cream as a substitute for coconut milk, but I wouldn’t recommend oat milk or other watery plant milks, as they won’t provide the same creaminess or richness.
Thick & rich. I just need a better blender to properly blend the cashews.
Happy to make this again!
Thanks for your feedback, Adam. 🙂
OMG best no churn ice cream ever. This is my second time making it, as my family gobbled it up the first time. I doubled the recipe and made one vanilla and the second with frozen raspberries!!! I stirred every 20 minutes as per recipe and turned out creamy:) Thanks for the great recipe.
Just made this, it came out pretty good! Wish the consistency was creamier & made more servings. This did not make 8 servings more like 4.
Thank you for the recipe. I couldn’t find the oat cream, can I make my own? Also Can I use fresh strawberries, as I have an ice cream machine with compressor?
Fresh strawberries should work. Any dairy-free cream is fine. 🙂
I just tried this ice cream recipe using the Cuisinart ice cream maker that i got for my birthday, and it was amazing!!! i think cashew and coconut milk really are the perfect blend for making the best DIY dairy free ice cream. as someone who is lactose intolerant, I finally have a delicious and preservative free option! thank you!
You are very welcome, Jennifer! I am so glad you liked it. 🙂
It says eight servings. Does that mean eight scoops of an ice cream scooper? I’m trying to plan for six adults.
Hi Renee, one serving is 100 grams as listed in the nutrition facts box. 🙂
What would you suggest to replace the coconut milk? Can’t have it due to the saturated fat content.
Hi Jen, you can use oat cream or any other dairy-free cream instead of coconut milk.
I found this to be pretty thick for my ice cream maker. Ended up adding some additional coconut milk.
I made it exactly as directed. I stirred it a number of times in the first two hours then.left it overnight. It did not come out creamy at all, but rather hard and icy. Tastes good and not very sweet which I like but I would like to figure out how to make a creamier version.
In my personal experience it helps to reduce some of the water out of the strawberries first and almost make kind of like a jam and then blend that with the milks so there less water and it’ll be less icy. Also adding more sugar helps too or xanthan gum (just a pinch) makes it really creamy.
Thanks for sharing, Abby! 🙂
This is amazing! I made and added layers of ground up vegan graham crackers (with a little extra salt) my husband and daughter are obsessed! I also made popsicle coated with the graham cracker, Thank you for your recipe!
Love this idea, Vana. Thanks for sharing. 🙂
This is absolutely delicious and so easy to make.
Hi Adrienne, I am so glad you like the ice cream! Thanks for your feedback. 🙂
Omg this recipe is delicious thx for sharing
I am so glad you like it, Katarzyna! 🙂
I’ve always read raw cashews are poisonous. Is it true?
“Raw cashews” just means that they aren’t roasted. 🙂
all cashews are blanched to deactivate the harmful chemical. Also, they are not technically nuts.
Is there a way to make this nut free?
Hi Black, yes, it’s actually mentioned in the recipe notes. 🙂
This looks delicious! My husband loves strawberry ice cream, I want to make for him. Do you think this would also work as popsicles?
Thanks
Hi Ana, I never tried it, but I think it could work. 🙂
Thanks! I will let you know if I try!