Get ready to swoon over this Vegan No-Churn Strawberry Ice Cream—your passport to dreamy, fruity indulgence that doesn’t require an ice cream maker or any special equipment! Sweet, creamy, and bursting with fresh strawberry goodness, this summer treat is so easy to whip up, you’ll want to make it again and again.
Why You’ll Love This Recipe
- No Ice Cream Maker Needed: All you have to do is blend and freeze—it’s that simple, and there’s no special equipment required.
- Vibrant Natural Strawberry Flavor: Bursting with real strawberries, you get that gorgeously pink hue and fresh-picked taste in every bite.
- Creamy & Dreamy (Yet Totally Dairy-Free): Cashew butter and non-dairy milk work together to create a luxuriant, melt-in-your-mouth texture.
- Naturally Sweetened: No refined sugar here—just the gentle sweetness of maple syrup keeps each scoop perfectly balanced.
Ingredients You’ll Need
The beauty of Vegan No-Churn Strawberry Ice Cream lies in its delightfully short ingredient list, but don’t be fooled—each one is handpicked to deliver luscious flavor and velvety texture. The result is a treat that’s pure, fuss-free, and downright delicious!
- Non-Dairy Milk: A creamy, neutral base—choose unsweetened almond, oat, soy, or your favorite non-dairy option.
- Neutral-Tasting Nut Butter (such as Cashew Butter): Essential for that dreamy silkiness, cashew butter keeps flavors subtle, but almond or sunflower butter work too.
- Maple Syrup: Adds a lovely natural sweetness while blending perfectly into the custard-like base.
- Applesauce: Sneaky but effective—this keeps the ice cream smooth and scoopable straight from the freezer, plus adds a gentle fruitiness.
- Fresh or Frozen Strawberries: The superstar! These lend the ice cream its stunning color and burst of juicy, summery flavor.
Variations
You can make Vegan No-Churn Strawberry Ice Cream your very own signature dessert—it’s so easy to experiment with the flavor, texture, and mix-ins to suit your palate or meet special dietary needs.
- Berry Swirl: Add a handful of blueberries or raspberries to the mix for a delightful berry medley.
- Chocolate Chip Strawberry: Fold in vegan mini chocolate chips or cacao nibs after blending for bursts of chocolatey crunch with every spoonful.
- Nut-Free Version: Use sunflower seed butter instead of nut butter for a kid-friendly, allergy-friendly twist.
- Extra-Creamy: Replace half the applesauce with full-fat coconut milk for a richer, denser treat.
How to Make Vegan No-Churn Strawberry Ice Cream
Step 1: Blend It All Together
Toss your non-dairy milk, nut butter, maple syrup, applesauce, and those gorgeous strawberries into a high-speed blender or food processor. Blend until silky smooth—the mixture should look thick, creamy, and uniformly pink. Give it a taste and adjust sweetness if you like (a little extra drizzle of maple syrup never hurts!).
Step 2: Freeze to Perfection
Pour the dreamy pink cream into a freezer-safe container, smoothing out the top with a spatula. Cover tightly, then pop it in the freezer for at least 2 to 3 hours, or until it’s firm enough to scoop. For best texture, let it freeze overnight—trust me, the anticipation only makes the first scoop sweeter!
Step 3: Scoop and Enjoy
When you’re ready to serve, let the Vegan No-Churn Strawberry Ice Cream sit at room temperature for a few minutes to soften up—this makes scooping a breeze. Pile generous scoops into bowls or cones, add your favorite toppings, and let the celebration begin!
Pro Tips for Making Vegan No-Churn Strawberry Ice Cream
- Strawberry Selection: For max flavor, use ripe, peak-season strawberries. If using frozen, thaw and drain them first for the creamiest blend.
- Cashew Butter Smoothness: Choose runny cashew or nut butter (not dry or chunky) so your base emulsifies beautifully with no graininess.
- Chill Equipment: If you have time, chill your blender jar and container ahead—this helps the mixture stay extra-cold and sets the ice cream up for a silkier texture.
- Freezing for Scoopability: To avoid icy spots, cover the container surface directly with parchment or plastic wrap before adding the lid. It’ll streamline scooping later!
How to Serve Vegan No-Churn Strawberry Ice Cream
Garnishes
Top each bowl with extra sliced strawberries, a handful of toasted coconut flakes, or a drizzle of vegan chocolate syrup. For a fresh pop, tuck in a mint sprig—so pretty and fragrant!
Side Dishes
Pair a scoop with warm vegan brownies, stack it inside vegan shortcakes, or serve alongside crisp almond biscotti for the dreamiest dessert spread. Even a simple sugar cone works when you want to keep things classic!
Creative Ways to Present
Scoop the Vegan No-Churn Strawberry Ice Cream into mini mason jars for adorable parfaits, layer with granola and berries for breakfast “nice cream” bowls, or shape into small balls to top vegan waffles at brunch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover ice cream in a tightly sealed, freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent freezer burn and keep every bite creamy.
Freezing
This Vegan No-Churn Strawberry Ice Cream keeps beautifully in the freezer for up to two weeks. If you plan to enjoy it over several days, store in a shallow pan for quicker, easier scooping each time.
Reheating
No reheating required—just let the ice cream sit out for 5–10 minutes at room temperature to soften slightly before diving in. A quick thaw revives that freshly-scooped texture in no time.
FAQs
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Can I use frozen strawberries for Vegan No-Churn Strawberry Ice Cream?
Absolutely! Frozen strawberries work perfectly. Just be sure to thaw them first and drain off any extra liquid—that way your ice cream base won’t get watery and will stay lusciously creamy.
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Which non-dairy milk is best for creamy results?
Look for a thicker, unsweetened non-dairy milk like oat, soy, or almond for the best body and mouthfeel. Coconut milk will make it even richer, but might add some coconut flavor, so pick one that matches your preferences!
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Can I substitute another fruit for strawberries?
Yes! Swap in any soft, juicy fruit—think raspberries, mango, peaches, or blueberries—for your own custom vegan no-churn ice cream creation. Be sure to keep roughly the same proportions for best results.
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Why does my ice cream get hard after freezing, and how can I fix it?
This is common with many no-churn recipes! If your ice cream is a bit hard after overnight freezing, let it sit at room temperature until it softens to scoopable perfection. The blend of applesauce and nut butter in this recipe helps maintain a soft texture, but patience is key for the perfect scoop.
Final Thoughts
If you’re craving a delightfully easy summer treat, Vegan No-Churn Strawberry Ice Cream is destined to become your go-to! You’ll love how simple, customizable, and absolutely luscious it is—so gather your ingredients and treat yourself (and your lucky friends) to a taste of pure sunshine!
Print
Vegan No-Churn Strawberry Ice Cream Recipe
- Prep Time: 5 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: Vegan
- Diet: Vegan
Description
Indulge in the creamy goodness of this Vegan No-Churn Strawberry Ice Cream that’s dairy-free and bursting with fresh strawberry flavor. Easy to make and perfect for a refreshing treat!
Ingredients
Ice Cream Base:
- 1 cup Non Dairy Milk
- 1/2 cups Neutral Tasting Nut Butter (Cashew Butter)
- 1/4 cup Maple Syrup
- 1/2 cup Applesauce
Strawberry Swirl:
- 1 1/2 cups Fresh or Frozen Strawberries
Instructions
- Blend Ingredients: In a blender or food processor, combine non-dairy milk, nut butter, maple syrup, applesauce, and strawberries. Blend until smooth.
- Freeze: Transfer the mixture to a freezer-safe container and freeze for 2-3 hours or overnight.
- Serve: Before serving, allow the ice cream to thaw for a few minutes to soften. Scoop and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 160 kcal
- Sugar: Approx. 15g
- Sodium: Approx. 70mg
- Fat: Approx. 9g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 18g
- Fiber: Approx. 2g
- Protein: Approx. 3g
- Cholesterol: 0mg
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