Creamy Vegan Strawberry Ice Cream

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Ice cream scoop in a loaf pan of vegan strawberry ice cream

Friends, this vegan strawberry ice cream is the only ice cream you need this season. Fresh ripe strawberries infused into our classic vegan vanilla ice cream for the ultimate summer treat. It’s got everything you want: creaminess, sweetness, vibrant strawberry flavor, strawberry flecks! Plus, just 7 ingredients required. Let us show you how it’s done!

Vanilla, avocado oil, cashew butter, cane sugar, cornstarch, xanthan gum, maple syrup, strawberries, and coconut milk

How to Make Vegan Strawberry Ice Cream

Oh strawberries, how we love you. You’re sweet and juicy, loaded with vitamin C, and also give us fiber, folate, potassium, and more (source). Plus, you make some seriously dreamy ice cream!

Close up shot of a plate of fresh strawberries

We used fresh strawberries (versus strawberry flavor or syrup) to maximize both nutrition and flavor.

Saucepan of fresh strawberries, cornstarch, water, and maple syrup

Making the strawberries into a compote concentrates their flavor and reduces the amount of liquid that can cause the ice cream to be icy versus creamy.

Stirring strawberry compote in a saucepan

Next, we blend full-fat coconut milk and cashew butter for a rich, creamy base and sweeten it with a combination of maple syrup and cane sugar for best flavor and texture. Vanilla extract adds a subtle vanilla flavor, and because of the chemistry magic of freezing alcohol, it also makes our ice cream extra creamy. And since we won’t settle for anything but the best, we like to enhance the creaminess further with xanthan gum (but if you don’t have it, don’t you worry!).

Blender with cashew coconut ice cream base with strawberry compote

After blending and chilling, the ice cream is ready for churning in an ice cream maker. We tried no-churn versions but found the ice cream maker was key for preventing an icy texture.

Ice cream churner with vegan strawberry ice cream topped with chopped fresh strawberries

Toward the end of churning, we like to add in some extra chopped strawberries for a pop of color and freshness. And after transferring to a loaf pan, we add swirls of extra strawberry compote for triple the strawberry goodness!

Adding strawberry compote swirls to a pan of vegan strawberry ice cream

We hope you LOVE this vegan strawberry ice cream! It’s:

Sweet
Creamy
Fresh
Fruity
& Classic!

It’s the perfect treat to make after a trip to the berry patch or to have in your freezer for warm summer evenings.

More Vegan Ice Cream Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a waffle cone of vegan strawberry ice cream

Creamy Vegan Strawberry Ice Cream

Creamy vegan strawberry ice cream that’s perfectly sweet and infused with vibrant strawberry flavor! Just 7 simple ingredients.
Author Minimalist Baker
Print
Loaf pan of vegan strawberry ice cream made with fresh strawberries
4.58 from 7 votes
Prep Time 7 hours
Cook Time 15 minutes
Total Time 7 hours 15 minutes
Servings 6 (1/2-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? Store in freezer.

Ingredients

STRAWBERRY COMPOTE

  • 2 cups sliced strawberries (as ripe as possible for best flavor)
  • 1 Tbsp maple syrup
  • 1-2 Tbsp water (or orange juice)
  • 1 ½ tsp cornstarch

ICE CREAM

  • 2 (14-ounce) cans full fat coconut milk (ensure it’s a quality brand*)
  • 1/4 cup raw cashew butter
  • 1/4 cup maple syrup or agave nectar (or sub all organic cane sugar)
  • 1/4 cup organic cane sugar (or sub all maple syrup)
  • 1 Tbsp pure vanilla extract (or sub fresh vanilla from a vanilla pod, though the alcohol in extract ensures the ice cream doesn’t freeze too firmly)
  • 1/2 tsp xanthan gum (for creamier texture // if you don’t have, omit)
  • 1 Tbsp olive oil or avocado oil (optional // for a bit of added creaminess)
  • 2 Tbsp minced fresh ripe strawberries (optional)

Instructions

  • The day before, place your ice cream churning bowl in the freezer to chill. It needs to chill completely (6 hours or overnight).
  • The day before, make the compote. (Making the day of is fine, too — it just needs a little time to cool). Add all compote ingredients to a small saucepan (sliced strawberries, maple syrup, water or orange juice — starting with lesser amount — and cornstarch) and stir to combine.
  • Heat over medium-low heat and simmer covered, for ~12-15 minutes, stirring occasionally, or until the berries are soft and easy to mash and there is a bit of sauce formed. If the strawberries aren’t producing much liquid, add the remaining 1 Tbsp (15 ml) water or orange juice. Mash lightly with a spoon or potato masher and set aside to cool. If making the day before, cover and refrigerate until ready to use.
  • Open your cans of full fat coconut milk and pour mostly just the cream portion into a high-speed blender, reserving the clear liquid for other uses, such as adding to smoothies. This helps achieve extra creamy ice cream.
  • To the blender, also add cashew butter, maple syrup, organic cane sugar, and vanilla, and (optionally) xanthan gum and olive or avocado oil. Blend for 1 minute or until completely creamy and smooth, scraping down sides as needed. Then add most of the strawberry compote, reserving ~3 Tbsp of compote (mostly liquid) for swirling later. Blend again until smooth and well combined.
  • Transfer ice cream mixture to the refrigerator to chill for ~30 minutes, or until it’s at least room temperature or cooler (you don’t want to add a warm mixture to the ice cream maker).
  • Add the slightly chilled mixture to your ice cream maker and churn according to manufacturer’s instructions — ours took ~20-25 minutes. It should look like loose soft serve. Once it reaches soft serve texture, add in your minced raw strawberries (optional) and churn for 1 minute more to disperse (see photo).
  • Once churned, transfer the ice cream to a large freezer-safe container (we prefer a parchment-lined loaf pan — it’s best not to use glass as it can crack as the ice cream expands) and smooth into an even layer with a spoon. Option to add reserved 3 Tbsp compote liquid and swirl with a spoon or knife. Top with parchment paper (or seal with a lid) and freeze for at least 4-6 hours or until firm — usually overnight.
  • Set out for ~10 minutes before serving to soften slightly. Dip your scoop in warm water to help with scooping. Enjoy as is, or top with coconut whipped cream, chocolate sauce, or more fresh sliced strawberries.
  • Store in the freezer well covered/sealed for up to 1 month.

Video

Notes

*Our preferred brand for full fat coconut milk is Whole Foods 365. However, this post may also be helpful for determining more buying options!
*Prep time does not include chilling the ice cream maker bowl in the freezer the day before.
*Nutrition information is a rough estimate calculated with maple syrup.

Nutrition (1 of 6 servings)

Serving: 1 half-cup serving Calories: 393 Carbohydrates: 30.2 g Protein: 3.9 g Fat: 28.6 g Saturated Fat: 22.6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 40 mg Potassium: 372 mg Fiber: 1.4 g Sugar: 23 g Vitamin A: 6.1 IU Vitamin C: 29.8 mg Calcium: 29.8 mg Iron: 1.6 mg

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My Rating:




    • Support @ Minimalist Baker says

      Hi Emily! We haven’t tried it but we think it should work! Peaches might be more watery than strawberries though, so the results may be more icy. Let us know how it goes if you give it a try!

  1. Christine says

    Hi! Excited to try this recipe, but my daughter is allergic to most nuts (everything except Peanuts!). Any idea of what we could substitute for the cashew butter that won’t alter the taste too much?

    • Support @ Minimalist Baker says

      Hi Christine, we’d say almond butter (if not allergic), sunflower seed butter, or tahini. Hope that helps!

  2. Jamie says

    Hi there,

    I am wondering if the canned coconut is supposed to be refrigerated before trying to take out only the thick creamy bit? I couldn’t find anything in the introduction or the directions above suggesting to do so but in one of the comments someone wrote that they refrigerated theirs and in your response you asked whether or not they refrigerated the cans for longer than 30 minutes.

    I am super excited to make this! So far I’ve made the compote and will await your reply before I attempt to complete the rest:)

    Thank you for your time!

    ~ Jamie

    • Support @ Minimalist Baker says

      Hi Jamie! Chilling can sometimes make the thick part of the coconut milk easier to get out of the can since it’s more separated, but it’s not required for the recipe to work! Let us know what you think when you give it a try! xo

  3. Neyna says

    Hi hon! Can I substitute strawberries with mangoes? And if I can, do I need to cook it? Can I get away with just puréed over ripe mangoes?
    Thanks in advance xx

    • Support @ Minimalist Baker says

      Hi Neyna! We haven’t tried it but we think it would work, as long as it’s the same measurement of fruit puree. Let us know how it goes if you try it! xo

  4. Nicol says

    Hi,

    I made this recipe and was Disappointed when the consistency was not smooth. The coconut milk hardened a bit when refrigerated so the ice cream was more chunky. Do you know what could have happened? Do you refrigerate the coconut milk prior so the cream on top is separated? Will adding a bit of the liquid alter the texture?

    Thanks in advance for your help!

    • Support @ Minimalist Baker says

      Hi Nicol, we’re sorry to hear that happened! The cans of coconut milk should be refrigerated before blending so that you can scoop off and use mostly just the cream portion. Is it possible you refrigerated for longer than 30 minutes? One other idea could be to try a different brand of coconut milk (one that’s more creamy). You can find our coconut milk recommendations here. Hope that helps if you’re up for giving it another try!

  5. Captain Cucumberhead says

    Store in the freezer for up to a month! 🤣🤣🤣 It’s just gone in the freezer, and judging by the taste of the spoon, it’s not gonna last 5 minutes. Didn’t use the cane sugar as we’ve got a toddler who turns into a jet-fueled maniac if she gets sugar so stuck to the maple quantities with water instead of orange and it seems perfectly sweet enough – and that’s quite the accolade coming from me because I’m a sugar fiend.

  6. Madonna Nash says

    This was absolutely so creamy and delicious. I would like to try with other fruits! I added the xanthan gum, 1 teaspoon of avocado oil, erythritol instead of cane sugar. Yummy!!!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review, Madonna. We’re so glad you enjoyed the ice cream! xo

  7. A says

    Due to intolerance to coconut products, what can be used instead of coconut cream or milk, that is also a vegan alternative? I’d love to still be able to try this recipe, looks incredible. Thanks

    • Support @ Minimalist Baker says

      Hi, we’d suggest a thick homemade cashew cream. But just know it may end up more icy. Let us know if you try it!

  8. Dee says

    Superb, rich, coconut/berry taste & icecreamy texture!

    Has creamy mouthfeel like a dairy-based ice cream or semifreddo, and looks like commercially made ice cream too! I think the xanthan gum is the essential, secret-ingredient that gives this result.

    I made this exactly to the recipe ingredients (other than opting not to use the 1 tab avo/olive oil).

    I don’t have an ice cream maker, but got outstanding results using a hand-held stick blender then putting the mix in the freezer.

    The strawberry compote is also a winner and I’ve made a second batch of that for everyday use.

  9. laurie says

    I made this today. Great things:
    It was very creamy and thick and rich.
    It did not have any coconut flavor.
    It was not icy.

    However, I did not feel like the Strawberry flavor was strong enough. I am not sure if my strawberries were not sweet/ripe enough or if it just needed more.
    I think it would be helpful to know how much of the coconut cream to use in total as scraping out of the can will give different amounts to everyone.
    My huband loved this, and I liked it too… I would make it again!!

  10. Hannah Jones says

    A vegan ice cream!! Wow this is new to me, and a very innovative desert! Can’t wait to try this. Great thing that I recently purchased an ice cream maker for my kids! Thank you for this recipe, I know my kids will love this.

  11. sherry says

    this looks absolutely delicious. i’m wondering if you could use condensed coconut milk for a no-churn version? I think it would be similar to the condensed milk no-churn versions that i often make. love the strawbs! our season starts next month in queensland so fresh strawbs will be on the table:)
    cheers
    sherry

    • Support @ Minimalist Baker says

      Ooo! We haven’t tried that but it sounds yummy. Let us know how it goes if you give it a try! xo

  12. cathleen says

    This looks amazing. I just bought ice pop molds. Do you think after churning it, it would freeze well in a mold?

    • Support @ Minimalist Baker says

      Hi Cathleen, We’d say it’s definitely worth a try! Let us know how it goes!

  13. Brooke says

    I wonder how this would turn out with almond butter? My daughter is allergic to cashews..a little less creamy maybe a little more grainy? Any other suggestions? I feel like peanut butter would be creamy but change the flavor quite a bit.

    • Support @ Minimalist Baker says

      Hi Brooke, we agree – a little less creamy, but it might be okay. Another option would be tahini, but the flavor is a little stronger. Let us know how it turns out!

  14. Aza says

    You are a genius and a mind reader, I swear. Every time I think of a recipe I would like, bang, it’s in my inbox that week!! Since I discovered Minimalist Baker a few years ago, it’s the only source I use and recommend. It’s like you’re my taste twin but the one with the cooking talent ;) I hope you’ll never get tired or bored of doing this, Dana!!

      • SD says

        Could I use coconut cream I place of the coconut milk and still get the same results? Could the cashew butter be omitted?

        • Support @ Minimalist Baker says

          Hi there! Coconut cream could work but it might change the consistency of the ice cream, and the cashew butter could be omitted but it does add some wonderful creaminess! Let us know how it goes if you give it a try.

          • SD says

            This ice cream was delicious! Thank you for the research you do. I have been trying to find a good ice cream base and i have taken this one and combined with your vanilla bean and it is a perfect! Thank you! I actually used the coconut cream vice the coconut milk and it came out creamy.

    • V says

      I’m scared to eat strawberries right now because of those bug videos for peace of mind can I use another berry or fruit?

      • Support @ Minimalist Baker says

        Other berries should work here as long as the measurements are the same! We would recommended straining if you use seedy berries. xo

  15. Lindsay says

    Is there a substitute for the cashew butter? I’m always looking for good dairy free ice cream recipes but we have a nut allergy too. This one sounds really good!

    • Support @ Minimalist Baker says

      Hi Lindsay, Tahini might work, but we haven’t tried it. Let us know if you do!

  16. Kathryn says

    Can’t wait to try this.. I’m just having the first fresh strawberries from the garden right now!
    I was wondering if I could sub the cane sugar for coconut sugar, do you think that would work? Xxx

    • Support @ Minimalist Baker says

      How lovely! It might turn out darker and not quite as creamy, but we’re not certain! It could work. Let us know if you try it!

  17. Dana Chalamet says

    Looks and sounds really yummy. But curious to know if coconut sugar would work in this instance? And thanks for sharing as usual. :)

    • Support @ Minimalist Baker says

      Hi Dana, it might turn out darker and not quite as creamy, but we’re not certain! It could work. Let us know if you try it!

    • Support @ Minimalist Baker says

      Hi Christine, we haven’t tried that, but we think it could work. Let us know how it goes!

  18. Kristen Sherlock says

    Hi Dana,

    Is there a reason why the cashew butter needs to be raw? Or can we use roasted cashew or almond butter in place of?

    Thanks! Super excited to try this!

    Kristen

    • Support @ Minimalist Baker says

      Hi Kristen, we prefer the flavor of raw cashew butter in this one, but roasted cashew butter would be the next best alternative. Let us know how it goes!

  19. Anne says

    That looks great! I’m always looking for recipes for a non icy vegan ice cream, I think this might be it! Can you give some guidance on the cashew butter? Is this just roasted cashews blended in the food processor? It’s not the same as raw soaked cashews, right?

    • Support @ Minimalist Baker says

      This is definitely it =) Hope you love it! For the cashew butter, we used Artisana brand, but you could also make homemade. Hope that helps!

  20. Lovie Anderson says

    I am interested in making this dessert with stevia, sugar free. Any suggestions?
    Also, do I need to purchase an ice cream maker to make homemade ice cream?

    • Support @ Minimalist Baker says

      Hi Lovie, it won’t be quite as creamy with stevia (sugar helps prevent ice crystallization), but it might be okay. We’d suggest sweetening to taste as different brands of stevia vary in sweetness. We think a granulated version of stevia would be best. An ice cream maker helps a lot with creaminess (learn more and find alternatives here). If you try this one without an ice cream maker, we’d suggest stirring the mixture every hour while it’s freezing to reduce ice crystals. Hope that helps!

  21. Jenny says

    Could you please make a no churn ice cream recipe? I think you have 1 on your site, but as one who doesn’t own an ice cream maker, I’d love some options!

    • Support @ Minimalist Baker says

      Hi Jenny, we originally tested a no churn version of this one, but couldn’t get it creamy enough. If you’re okay with that, then you can stir the mixture every hour while it’s freezing to reduce ice crystals. Let us know if you try it!