Dairy-Free Strawberry Ice Cream

Pre scooped strawberry ice cream in a silver tin

5 from 12 reviews

Dairy-Free Strawberry Ice Cream

Easy dairy-free strawberry ice cream that's rich, creamy, and made without an ice cream maker. Canned coconut cream, fresh or frozen strawberries, and a touch of honey — plus a secret ingredient — blend up smooth and freeze into a perfectly portioned, no-churn treat for two.

Prep Time10

Freeze8

Total Time8 10

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 282kcal

Author: Erin Cernich

Equipment

Ingredients

13.5 ounces unsweetened canned coconut cream, full fat 1 can refrigerated overnight
5.3 ounces coconut milk strawberry yogurt
2 cups fresh or frozen strawberries
juice from 1/2 a lemon
2 tablespoons honey sweeten to taste
1 pinch salt optional to enhance flavor and sweetness

Instructions

Refrigerate the can of unsweetened coconut cream the night before - This will cause the coconut solids and liquids to separate in the can. We are only using the coconut solids from the can.

If the solids in the can are less than half, add 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.
13.5 ounces unsweetened canned coconut cream, full fat, 2 cups fresh or frozen strawberries, juice from 1/2 a lemon, 2 tablespoons honey, 1 pinch salt, 5.3 ounces coconut milk strawberry yogurt
Pour the ice cream mix into the ice cream container and freeze overnight.
When ready to serve, remove the ice cream from the freezer and let sit at room temperature for a few minutes to soften, then serve in an ice cream cone or bowl.

Notes

Serving Size - Makes about 3 cups of ice cream, or four servings. Easily doubled for a larger batch.
Coconut Cream vs. Coconut Milk – Canned coconut cream is my preference because it has more solids. Canned full-fat coconut milk works too, but it has less solid content, so you may need more than one can to get enough. Refrigerate the can overnight so the solids and liquid separate — too much liquid is what turns ice cream icy. If your can has hardly any solids, open another. Do not use carton coconut milk.
Sweetener - Use any sweetener you like, or leave it out. For vegan ice cream, swap the honey for maple syrup.
Defrost Slightly - This ice cream freezes firm, so let it sit on the counter a few minutes to soften before scooping.
Yogurt - I use the small single-serve coconut yogurt from So Delicious.
Ice Cream Container - No ice cream container? A loaf pan, small cake pan, small casserole dish, or sturdy storage container all work. For everything but a lidded container, cover with plastic wrap and foil to keep the ice cream cold.

Nutrition