Dairy-Free Strawberry Ice Cream is a delicious and simple homemade soft frozen strawberry dessert with REAL strawberries!
Simple to make— one bowl, with only 5 ingredients, but made with no coconut cream or coconut milk.
And it’s no-churn and no cook and no need for an ice cream maker—just whip, mix, and freeze!
A fantastic non-dairy summer dessert or treat any time of the year!
This is an easy recipe for a delicious strawberry ice cream!
There is no cooking and no churning involved to make this wonderfully soft, frozen dessert.
It’s the perfect treat after a summer backyard BBQ for strawberry loveers.
And since it goes wonderfully with cake, it’s terrific for parties and get-togethers.
Just whip it up, freeze, and have it at the ready for a refreshing and delicious treat anytime!
Prefer dairy? Switch out the whipped cream and use a dairy version instead!
Even if you are a strawberry-lover, you really should try these other flavors as well!
A little about ice cream
Ice cream is made by an involved process using milk, milk protein, sugar, ice, water, and air, which turns the mixture into foam as frozen air cells.
Ice cream was initially sold by small businesses until a milkman, Jacob Fussell, began making small batches of it from leftover milk and cream. Fussell opened the first ice cream factory in 1851 in Pennsylvania and moved his successful business to Baltimore in 1854.
Fussell, known today as the Father of the Ice Cream Industry, opened more factories in other cities and taught the business to others who opened their own factories. The mass production of ice cream made it more affordable and more accessible to everyone and was no longer a dessert just for the rich.
Popularity increased even more with the invention of the household freezer in the 1920s, when it became much easier to store the frozen dessert.
Ice cream is a beloved dessert, and some people will go to some extreme lengths to get their hands on the treat. For example, during World War II, American fighter pilots in the South Pacific found an ingenious way of making ice cream.
They attached 5-gallon cans to their aircraft. The cans were fitted with small propellers spun by the slipstream, which drove a stirrer, which agitated the mixture, which froze in the high altitude of the planes as they flew. B-17 crews and others found similar methods of making ice cream during the war.
Nowadays, we have freezers in which to store our ice cream (and frozen desserts), but before refrigeration, making ice cream took quite a bit of effort and was only served for special events or on special occasions.
Before refrigeration, ice had to be cut from frozen lakes and ponds in the winter. The ice was then stored for later use (even in the summer) in ice houses or even in holes dug in the ground.
The pot-freezer method of preparing ice cream was by making it in a large bowl, which was placed in a tub filled with crushed ice and salt to reduce the temperature of the ingredients to below the freezing point of water.
French confectioners used a method similar to the pot-freezer method but used a covered pail with a handle attached to the lid (called a sorbetiere).
The hand-cranked churn replaced the pot-freezer method and also used ice and salt for cooling. This method was quicker than the pot-freezer method and produced a smoother ice cream.
Equipment for your kitchen for baking and desserts (recommended):
It’s great to have everything you need at your fingertips to be able to bake or make desserts as you wish. Here is a list that I have based on items I regularly use to keep things simple.
- a stand mixer, mostly for dough
- a hand mixer
- a kitchen scale
- baking pans, including loaf pans
- mixing bowls (or just large bowls)
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisks
- rubber spatulas
- rolling pins
- a baking mat for rolling out dough
- baking strips
- a good supply of baking (or parchment) paper (also round for layer cakes)
And these are ingredients that I always have to help with the spur-of-the-moment:
- flour
- white granulated sugar
- brown sugar (light/dark—I usually keep dark)
- confectioners’ sugar (powdered sugar)
- salt
- baking powder
- baking soda
- cocoa powder
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- baking chocolate
- chocolate chips
- instant dry yeast
- vanilla and/or vanilla sugar
- cooking oil/cooking spray
- margarine or butter
- eggs
- honey
- instant coffee
- various extracts (real or imitation)
- whipping cream
- powdered pudding mix
- powdered sugar
- a good chocolate spread
- packaged pie dough or ready-made pie crusts
- puff pastry dough
And it’s a good idea to keep fun toppings, such as chopped walnuts, raisins, and the oh-so-important container of sprinkles.
Easy Dairy-Free Strawberry Ice Cream
Easy homemade no-churn, no-cook soft non-dairy strawberry ice cream. No ice cream maker needed! Just one bowl, 5 ingredients. Whip, mix, and freeze!
Ingredients
- 1 8-ounce container of dairy free whipping cream
- 6 - 8 ounces ripe or frozen strawberries
- 3 eggs
- 1/2 c sugar
- 1 teaspoon vanilla or to taste
Instructions
- Whip whipping cream until stiff.
- Blend strawberries in a blender.
- Add blended strawberries, eggs, sugar, and vanilla into the whipped cream.
- Whip together well.
- Freeze for 8 hours or until stiff *
Notes
* This is a soft ice cream so it won't get hard and the freezing time depends on your freezer.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 207mgSodium: 76mgCarbohydrates: 58gFiber: 7gSugar: 43gProtein: 8g