Easy Dairy-Free Strawberry Ice Cream is made with REAL strawberries, but without coconut cream or coconut milk. Only 5 ingredients and a perfect way to use strawberries that are going soft!
A dairy-free strawberry dessert!
This delicious, soft-frozen dessert is no-churn and no-cook—there is no need for an ice cream maker. Just whip, mix, and freeze!
It is a fantastic non-dairy treat any time of the year and the perfect cold dessert after a summer backyard BBQ.
Since it pairs wonderfully with cake, it is a terrific addition to parties, especially for those who avoid dairy.
Plus, it is a great way to use strawberries that have gone soft instead of throwing them out!
Prefer dairy? Simply switch out the whipped cream for a dairy version.
And you really should try these other flavors as well!
Frequently Asked Questions (FAQs): Easy Dairy-Free Strawberry Ice Cream
1. How do I prepare the strawberries for the best texture?
For the smoothest result, blend your strawberries into a fine puree before incorporating them. If you prefer a texture with fruit chunks, dice the strawberries into very small pieces. Always ensure the strawberries are completely thawed and drained of any excess liquid if using frozen, as added moisture can lead to unwanted icy spots.
2. Should I add the strawberries before or after whipping the cream?
Add the strawberry puree or pieces after you have whipped your dairy-free cream until stiff when you mix in your eggs and sugar.
3. Will the water content in strawberries affect the “no-churn” consistency?
Yes, fruit can introduce extra water. So, if you are using frozen strawberries, make sure to drain any excess water first. Also, if you see excess water after you blend, drain that too.
4. How do I maintain the vibrant color of the strawberry ice cream?
The color will naturally be a soft pink. If you want a more vibrant look, you can add a small drop of natural beet juice or a high-quality vegan food coloring. However, focusing on using ripe, high-quality strawberries will provide the best natural color and flavor.
5. Can I combine strawberries with other ingredients?
Yes, this recipe is a great base. Once you have folded in the strawberries, you can also add a swirl of balsamic reduction or a handful of dairy-free chocolate chips to create a gourmet, complex flavor profile that pairs beautifully with the strawberry base.
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.
And check out the history of 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.
What do you need to make dairy-free (no-churn) strawberry ice cream?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these are all you need to have on hand to make this recipe even last minute!
non-dairy whipping cream
eggs
white granulated sugar
ripe or frozen strawberries
vanilla extract (a good imitation is fine)
Easy Dairy-Free Strawberry Ice Cream Recipe, No-Cook, No-Churn
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 cup white granulated sugar
- 1 teaspoon vanilla extract (or a good imitation) or to taste
Instructions
- Whip whipping cream until stiff.
- Blend strawberries in a blender (make sure there is no excess liquid if using frozen strawberries).
- 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