Vegan Strawberry Ice Cream
Few things hit harder on a warm day than a bowl of creamy, fruit-forward ice cream — and this one delivers without a drop of dairy in sight. Fresh strawberries are cooked down with lemon juice and sugar until they're jammy and deeply fragrant, which means every bite carries real, concentrated berry flavor rather than something artificially sweet. Full-fat coconut milk steps in as the base, bringing a rich, velvety texture that rivals anything you'd find at a scoop shop. Tapioca starch is the quiet hero here, gently thickening the mixture so the finished ice cream scoops cleanly and stays smooth instead of turning icy. The process is straightforward — cook, blend, chill, churn — and the make-ahead steps mean you can have a freezer-ready batch waiting for you with minimal day-of effort. It serves six, so it's just the right amount for a dinner party dessert or a week of solo indulgences. Once you taste how satisfying a plant-based ice cream can be when it's made this carefully, store-bought pints are going to feel like a serious downgrade.
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Learn more →Ingredients
6 servings
- 1 lb fresh strawberries, hulled and halved
- ½ cup organic cane sugar, divided
- 1 tbsp lemon juice
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp tapioca starch
- 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 5 minutes.
- 2
Transfer the strawberry mixture to a blender. Add the full-fat coconut milk, tapioca starch, vanilla extract, fine salt, and the remaining 1/4 cup sugar. Blend on high until completely smooth, about 30 seconds.
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