This Dairy-Free Strawberry Ice Cream recipe is super creamy and full of fresh strawberry flavor. With only a few ingredients and no machine required, making homemade ice cream is easy. Plus – we’re adding a secret ingredient to keep the ice cream smooth and creamy!
Dairy-Free Strawberry Ice Cream - No-Churn Small Batch
easy dairy-free strawberry ice cream
Store-bought ice cream is still good in a pinch, but I’ve become a little spoiled with homemade ice cream.
Want to know what else is great about homemade ice cream? It’s easy. All of my ice cream tests have been no-churn. And as much as I would love an ice cream machine, I think everyone else has the same idea. I can’t find the one I want as it is sold out. So we’ll keep with the no-churn method for the rest of the season!
And that is what makes this ice cream recipe easy – you don’t need an ice cream machine.
how to make dairy-free ice cream creamy (secret ingredient!)
We’ve talked about this ice cream being no-churn. Let’s talk about how it is also dairy-free. And I’ll get right to the secret ingredient because I know nobody likes reading long blog posts ….
The secret ingredient in this cream ice cream is yogurt. And yes – dairy-free yogurt.
When it comes to dairy-free foods, I prefer coconut vs. almond or soy. My favorite brand is SoDelicious, and they make a delicious strawberry yogurt. I prefer the flavor of coconut milk foods because you actually don’t taste too much of the coconut.
Now that we know the secret ingredient, the ice cream comes together pretty quickly – sans the freezing time required. Everything goes in a blender (super easy), then into the freezer.
- Strawberries – fresh or frozen, but I lean towards fresh for the fresh flavor. Plus, it’s strawberry season, so why not take advantage of it!
- Use unsweetened canned coconut milk – we are using the solids from the can of coconut milk to give the ice cream its creamy – and not icy – consistency. Refrigerate the can at least overnight to allow the coconut solids and liquids to separate in the can.
- I recommend strawberry coconut milk yogurt – but by all means, switch up the flavors as you like. Vanilla would be good in this ice cream as well!
- Honey or Maple Syrup – I chose honey because of how the fruity floral notes compliment the strawberry. However, to make the ice cream vegan, you can use maple syrup.
- A little lemon juice and salt – both of these are flavor enhancers. They help make the fruit vibrant and fresh.
tips for making no-churn ice cream
Let’s get to making some ice cream! I’ll leave you with a few tips before the ice cream social begins!
- Refrigerate the can of unsweetened coconut milk overnight – the coconut solids and liquid separate better when refrigerated.
- Do not use carton coconut milk – it has too much water and will probably make the ice cream icy.
- Make the ice cream vegan by swapping the honey with maple syrup
- Use a good blender – I recently invested in one, and it has been a game-changer.
- Let the ice cream sit at room temperature before serving – the ice cream freezes well and it will need to sit for a few minutes before easily scoop’able.
- Serve in a bowl or a cone – the strawberry ice cream scoops like dairy ice cream, so why not enjoy it in your favorite cone!
Dairy-Free Strawberry Ice Cream - No-Churn Small Batch
- 1 can unsweetened canned coconut milk (refrigerated overnight)
- 1 single serving coconut milk strawberry yogurt (I use SoDelicious 5.3 ounce )
- 2 cups fresh, or frozen strawberries
- juice from 1/2 a lemon
- 2 tablespoons honey (sweeten to taste)
- pinch salt
- Refrigerate the can of unsweetened coconut milk the night before.
- Refrigerating the canned coconut milk will cause the coconut solids and liquids to separate in the can. We are using the coconut solids from the can. Note – If your can of coconut milk is mostly solid, use the whole can. If it half solid, half liquid, use 3/4 of the whole can (all solids, some liquid). It the solids are less than half, add another can to get more solids. If there are no solids, try another can.
- Add all of the ingredients to a blender or food processor and blend until smooth and creamy. This may take about 3 minutes.
- Pour the ice cream mix into a freezer proof container, cover, and freeze – overnight is best. See notes for container suggestions.
- When ready to serve, remove the ice cream from the freezer and let sit at room temperature for a few minutes to soften. Serve on an ice cream cone or in a bowl and enjoy!
- Small Batch – This is a smaller batch recipe and will yield about 4 servings. The recipe can be doubled or tripled.
- Canned Coconut Milk – We are using canned coconut milk, and not carton coconut milk. The coconut solids from the can are what makes this ice cream creamy. If there are no solids (or hardly any) in the can, try another can.
- Blender – I recommend a good (high-power) blender or food processor to mix the ice cream to a smooth and creamy consistency, without having to add extra liquid. It may take longer to mix in a small blender, and you may need to add additional coconut milk or water to mix the frozen strawberries.
- Consistency – The ice cream freezes well and will need a few minutes on the counter to soften slightly.
- Vegan Option – Make the ice cream vegan by replacing the honey with maple syrup.
- Sweeten to Taste – Use more or less honey, based on how sweet you want the ice cream. Keep in mind, the yogurt has sugar in it too.