This Dairy Free Strawberry Ice Cream is easy to make, so creamy, and only has 5 ingredients! Naturally sweetened and makes a great summer treat.
I figured it was about time to make a fruit flavored ice cream. I have always preferred fruity desserts over any other kind, so strawberry ice cream seemed like a good idea and it turned out just as good as I hoped. It has a great freshness and is not too rich. It has the most beautiful pink color that is completely natural, proving that artificial colors aren't necessary!
How perfect are these strawberries? My daughter loves them just as much as I do. 🙂
Naturally Sweetened Ice Cream
This ice cream is almost completely sweetened with just the strawberries. There is a little maple syrup added and I think it's just the right sweetness. You can taste it before you refrigerate it and add more maple if you desire.
Making dairy free ice cream
This ice cream is super easy to make. The strawberries cook on the stove top with the maple syrup for 5 minutes while the coconut cream and gelatin bloom. You then take the strawberries off the heat, add the coconut cream mixture, blend and let chill in the fridge. Then churn and eat right away for smooth, soft-serve style, or let freeze for a more scoop-able version.
Even with the coconut cream in this, it is not overly coconut-y. Before it cooled I could kind of taste it, but once it churned the strawberry flavor is what really stood out. I did add a few mini dairy free chocolate chips to the top which is super fun. Strawberry and chocolate are a great combo.
This dairy free strawberry ice cream is simple, perfectly sweet and so delicious. Here are some more ice cream recipes to try:
- Butter Pecan Ice Cream (dairy free)
- Paleo Chocolate Almond Butter Ice Cream
- Dairy Free Mint Chocolate Chip Ice Cream
- Paleo Pumpkin Ice Cream
- Vegan Paleo Cinnamon Roll Ice Cream
This is the ice cream maker I have had for years and love.
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Dairy Free Strawberry Ice Cream
Ingredients
- 3 cups chopped strawberries, about 1 pound
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 1 13.5 oz can coconut cream
- 1 teaspoon grass-fed gelatin
Instructions
- Before you begin, make sure your ice cream bowl has been freezing for at least 24 hours.
- In a small sauce pan, combine the strawberries, maple syrup and salt. Turn the heat to medium and cook for 5 minutes.
- While the strawberries are cooking, pour coconut cream in a small bowl and whisk to remove large chunks. Sprinkle with the gelatin and let bloom 5 minutes.
- Once the 5 minutes is up, turn the heat off and add coconut cream mixture to the strawberries.
- Using an immersion blender, blend until completely smooth.
- Pour mixture into a medium glass container with a lid and refrigerate for 4 hours or overnight.
- Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took about 15 minutes.
- Eat right away for soft serve or pour into a loaf pan and place in the freezer.
- Remove the pan from the freezer 10-15 minutes before scooping- just to make it easier.
Cristina Curp says
I just want to dive in to that bowl of icecream and eat my way out. Second to chocoalte... it's my favorite flavor!
Jessica DeMay says
Thanks, Cristina! Oh- chocolate and strawberry together would be amazing!
Anya says
This looks so creamy and delicious. Love the added sweetness and pretty hue of the strawberries.
Jessica DeMay says
Thanks, Anya!
Chihyu says
Strawberry is my favorite flavor. Recipe saved ! I might need to buy an ice cream maker just for this recipe !
Jessica DeMay says
You would regret the ice cream maker, ChihYu! I was putting it off for a while and now that I have one I make homemade, healthier ice cream all the time.
Tina says
Holy YUM! This looks so good! Can't wait to try!
Jessica DeMay says
Thanks, Tina!
Donna says
I would love to make this I cream... can you tell me what kind of Gelatin do you use in this receipe?
Jessica DeMay says
Hi Donna- I use Great Lakes Gelatin. I always buy it from Thrive Market because it's the best price. Here is the link: http://go.thrv.me/SH4N6
It is sold on Amazon as well. I hope you enjoy the ice cream!
Renee says
I love how creamy this is without the dairy! I just started making coconut ice cream a couple years ago when I figured out I wasn't handling dairy, and it has really grown on me and I don't even taste coconut anymore!
Jessica DeMay says
Thanks, Renee! I think fat is key 🙂 Yes, it's so good and we can all eat it with no stomach aches!
Jean says
Yum, I love strawberry desserts and these look perfect for the summer! That texture looks amazing.
Jessica DeMay says
Thanks, Jean!
Michele Spring says
Yum! Those pictures of the ice cream with the chocolate chips.... I wish I had seen this earlier in the day so I could have made it for dessert tonight but I think my family will be happy if I surprise them with it tomorrow. 🙂
Jessica DeMay says
Thanks, Michele! I hope your family loves it! 🙂
Julie says
Hi! Just wondering which gelatin you use?
Jessica DeMay says
Hi Julie- I use Great Lakes Gelatin, the orange container. I always buy it from Thrive Market because it's the best price. Here is the link: http://go.thrv.me/SH4N6
Emily @ Recipes to Nourish says
This looks so good! Homemade strawberry ice cream is so yummy! I love that you use the gelatin in this, that really adds a lovely texture.
Jessica DeMay says
Thanks, Emily! The gelatin definitely helps from keeping it rock hard. It's super creamy and smooth 🙂