Vegan Strawberry Ice Cream

It can't get any easier than this simple Vegan Strawberry Ice Cream recipe that needs only 4 healthy ingredients to make and no stovetop cooking needed.

Whole Foods had their organic strawberries on sale last week so I made a batch of one of our favorite ice cream flavors in our house - strawberry!

Instead of the typical solid pink ice cream that blends the strawberries into the ice cream base, I like to make a vanilla base ice cream and add lots and lots of chopped strawberries to make sure there's some in every bite!

It takes less than 5 minutes to make with a Vitamix and you can make this with or without an ice cream maker (no-churn method).

I actually prefer the ice cream machine method for this ice cream because it has a soft-serve texture and you just add the strawberries in right at the end, so they're not frozen.

My healthier plant-based version only needs 4 clean, real food ingredients and it's vegan, gluten-free, dairy-free, egg-free, soy-free, paleo-friendly, contains no refined sugar, and is Medical Medium® compliant.

Frequently Asked Questions

Is This Recipe Healthy?

In my opinion, yes!

Store-bought ice creams contain dairy and unhealthy ingredients like these:

• S.A.D. (Standard American Diet) Typical Store-Bought Strawberry Ice Cream Ingredients: Milk, Cream, Corn Syrup, Sugar Liquid, Strawberries Puree (Strawberries [Strawberries, Sugar, Food Starch, Guar Gum, Citric Acid], Cane Sugar Syrup, Flavors Strawberry, Other with Flavors Natural, Food Starch Modified, Citric Acid), Milk Nonfat, Buttermilk, Strawberries (Strawberries, Sugar, Food Starch, Guar Gum, Citric Acid), Milk Fat (Whey), Flavors Natural and Artificial, Citric Acid, Mono and Diglycerides, Cellulose Gum, Guar Gum, Locust Bean Gum, Carrageenan, Dextrose, Red 40, Blue 1

This typical ingredient list contains GMO ingredients (corn syrup), dairy, and (2) food colorings.

Homemade versions are a little better, but still contain dairy ingredients such as these:  whole milk, heavy cream, heavy whipping cream, half and half, refined white sugar, eggs and some even require you to cook the mixture on the stovetop.

Want More Healthy Plant-Based Dessert Recipes?  

Check out these:

• Vanilla Bean Ice Cream
• Pecan Praline Ice Cream
• Chocolate Peanut Butter Swirl Ice Cream 
• or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake desserts made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )

Vegan Strawberry Ice Cream

{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Lectin-Free | Egg-Free | Oil-Free | Soy-Free | No-Cook | Paleo-Friendly | No Refined Sugar | Medical Medium® Compliant* }

5 from 1 vote

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Prep Time: 5 minutes minutes

Inactive Time: 2 hours hours

Total Time: 2 hours hours 5 minutes minutes

Yields: 8 servings

Calories : 251

Equipment

• Vitamix

Ingredients

For the ice cream:

• ▢ 2 cans organic full-fat coconut milk (13.5-ounce cans, room temperature)
• ▢ ½ cup organic unrefined granular sweetener
• ▢ 2 teaspoons organic pure vanilla extract*

For the add-in:

• ▢ 2 cups organic strawberries diced

US Customary - Metric

Instructions

• Add all the ingredients for the ice cream to a Vitamix and blend until creamy and smooth, taking care to not over process, and just enough to incorporate the sweetener into the coconut milk.
• Taste and adjust the sweetener to your preference.
• Transfer the mixture to an ice cream maker and make the ice cream according to your machine's directions.
• Option 1:  If you will enjoy it right away as a soft-serve ice cream, add the chopped strawberries at the end of the ice cream cycle or when directed by your machine's instructions, then serve.
• Option 2:  If you prefer a harder ice cream texture, pour the ice cream mixture into an air-tight BPA-free container.  
• Add the diced strawberries and gently stir them in to make sure they are evenly distributed. Cover tightly and place the container in the freezer for 1-2 hours, or until it gets to the consistency of your preference.

Recipe Notes

Coconut Milk: You will need canned full-fat coconut milk, not coconut milk in a box, and will use the entire contents (coconut fat + coconut water). Make sure the coconut milk is at room temperature and in a liquid state to prevent clumping when blending.

Granular Sweetener: This can be substituted with Xylitol if you need the recipe to be low-carb/keto or Lectin-Free.

*Vanilla Extract: Substitute with alcohol-free vanilla extract if you need the recipe to be 100% Medical Medium® compliant.

Strawberries: Dice them as small as possible so they will blend in easily.

Serving Size: This recipe will make approximately (4) cups of ice cream. Nutritional information is for ½ cup which is (1) serving.

Nutrition Information

Serving: 1svg | Calories: 251kcal | Carbohydrates: 18g | Protein: 2g | Fat: 20g | Sodium: 13mg | Fiber: 1g | Sugar: 14g | Calcium: 23mg

Course:Dessert

Cuisine:American

Recipe Author: Karielyn Tillman

Copyright Notice

The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.

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