Dairy Free Strawberry Ice Cream
Creamy, fruity, and genuinely scoopable, this strawberry ice cream is the kind of summer treat that makes you forget anything is missing. Full-fat coconut milk is the secret weapon here — its rich fat content churns into a base that's luxuriously smooth without a drop of cream or milk in sight. Fresh strawberries are cooked down with sugar and lemon juice, then strained into a silky purée that delivers bright, concentrated berry flavor in every bite. A touch of corn syrup keeps the texture soft and prevents the icy crystals that can plague homemade frozen desserts. The whole base comes together before a long chill in the fridge, so the churn goes quickly and the final freeze sets up beautifully. With six servings in a single batch, it's perfect for a backyard gathering or just keeping a stash in the freezer for whenever the craving hits.
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Learn more →Ingredients
6 servings
- 1 lb fresh strawberries, hulled and halved
- ½ cup granulated sugar, divided
- 1 tbsp lemon juice
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Combine the strawberries, 1/4 cup of the sugar, and the lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices and the mixture is bubbling, about 8–10 minutes. Remove from heat and let cool for 10 minutes.
- 2
Transfer the strawberry mixture to a blender or food processor and blend until smooth. Pass through a fine-mesh strainer into a large bowl, pressing with a spatula to extract as much liquid as possible; discard the solids.
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