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Dairy-Free Strawberry Ice Cream

Vegan’s rejoice! Ice cream is back on the menu again with our dairy and egg-free, version made with sweet roasted strawberries.

Roasting the strawberries removes much of the moisture content, concentrating its natural sugars, resulting in a sweet strawberry flavor and aroma.

VeganStrawIceCream1

Dairy-Free Strawberry Ice Cream
4.0 from 2 reviews
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Serves: 8
Roasting the strawberries removes much of the moisture content, concentrating its natural sugars, resulting in a sweet strawberry flavor and aroma.
Ingredients
  • 2 (400ml) cans full fat coconut milk, drain away liquid (keeping only thick coconut milk)
  • 2 cups fresh strawberries, rinsed, hulled and patted dry
  • ¼ cup agave nectar
Instructions
  1. Roast strawberries: Line a baking pan with parchment paper (making sure it extends up the sides – you don’t want any strawberry juice to leak out and burn onto the pan). Add strawberries to pan on a even layer, and bake on the center rack at 350°F for 20 minutes.
  2. Remove from oven and gently press down on each with a wooden spoon to release the juices. Continue baking for another 10 minutes. Pour strawberries and its juices into a clean bowl, and allow to cool completely.
  3. Combine all ingredients into a blender, and blend until smooth.
  4. Pour into a loaf pan lined with plastic wrap. Smooth top, then press plastic wrap onto surface of ice cream. Chill until frozen, about 4 hours.
Notes
Use 'premium' coconut milk if you can find it. They contain barely any liquid - just thick creamy coconut milk.

 

8 Responses to Dairy-Free Strawberry Ice Cream

  1. Penne April 11, 2014 at 5:28 am #

    Family member has Allergies to coconut, can I use soymilk?

    • Marla Hingley
      Marla Hingley April 11, 2014 at 2:54 pm #

      Yes, you can replace the coconut milk with whatever milk or milk alternative you like.

  2. Anne Clemmer April 11, 2014 at 7:51 am #

    My friend Joy is celiac; and allergic o agave, any suggestions on a substitute?

    • Marla Hingley
      Marla Hingley April 11, 2014 at 2:52 pm #

      You can replace the agave with honey, or regular sugar if you like. Just adjust it to taste.

  3. Harriett April 11, 2014 at 9:56 am #

    Tried this with peaches added cinnamon and lemon zest. And dried gf pie crust. For peach cobbler ice cream. Yum.
    Chefbee.

  4. [email protected] April 20, 2014 at 10:26 am #

    Made this for Easter desert. Mine came out more like a strawberry ice. Definitely not smooth. Followed directions exactly as written. Should I be doing something els to make it creamy?

    • Marla Hingley
      Marla Hingley April 21, 2014 at 9:14 am #

      Water is what makes frozen things ice-crystally (I know that’s not a word, but it describes it perfectly :). My only thought is that the coconut milk you used had a lot of liquid in it. Try finding ‘premium’ quality, these don’t have any liquid inside. These usually come in smaller size cans. Give it a try again, it really is a delicious dairy free treat.

  5. Dagmar June 12, 2015 at 7:06 am #

    Yummy, perfect treat for dairy and egg allergies!!!!!

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