This vegan strawberry ice cream is all you need to enjoy this summer. The ultimate summer treat is our vegan Vanilla ice cream with fresh, ripe strawberry infusion. You’ll get everything you desire: creamy sweetness, vibrant strawberry taste, and strawberry flecks. Plus, just seven ingredients are required. We’ll show you exactly how to do it!

How to Make Vegan Strawberry ice cream

Oh, strawberries! We love you. You are sweet, juicy, full of vitamin C and fiber. Also, you provide potassium, folate, and other nutrients ( source). You can also make some seriously delicious ice cream.

Fresh strawberries are better for nutrition and taste than strawberry syrup or flavor.

The ice cream will be creamy instead of icy because the liquid in the strawberries is reduced.

We then blend cashew and full-fat coconut butter to create a rich and creamy base. To enhance the flavor and texture, we sweeten this mixture with maple syrup and cane. The vanilla extract gives a subtle vanilla taste and, due to the freezing of alcohol, makes our ice cream extra creamy. We won’t settle with anything less than the best, so we add xanthan to make it even creamier. ).

After chilling and blending, the ice cream is ready to be churned in an ice cream maker. No-churn versions were tried, but the ice cream maker was essential for preventing an icy texture.

We like to add extra strawberries at the end of the churning process for color and freshness. After transferring the compote to a loaf, we swirl in some extra strawberries for triple strawberry goodness.



  • Two cups of sliced strawberries, as ripe and juicy as possible, to get the best flavor.
  • Maple syrup, 1 Tbsp
  • Use 1-2 tablespoons of water (or orange juice)
  • 1 1/2 teaspoons cornstarch

Ice Cream

  • Two (14-ounce cans) of full-fat coconut cream (make sure it is a good brand*).
  • 1/4 cup raw cashew Butter
  • Use all organic cane or maple sugar instead of 1/4 cup maple nectar or agave syrup.
  • Cane sugar organic 1/4 cup (or maple syrup instead)
  • The vanilla can be substituted with fresh vanilla, but the alcohol in the extract will ensure that the ice cream does not freeze too hard.
  • 1/8 tsp xanthan gum (for creamier texture // If you don’t want to use it, leave it out)
  • 1 tbsp avocado or olive oil ( optional for some added creaminess).
  • Use 2 Tbsp of fresh strawberries minced ( optional).


  • Place your ice cream churning dish in the freezer for chilling. It must be completely chilled (6 hours or overnight).
  • Make the compote the day before. Making the compote on the day before is also fine — it only needs time to cool. Stir together all the ingredients for the compote (strawberries, maple syrup, and orange juice, starting with a smaller amount) in a small pan.
  • Stir occasionally and heat over low heat for 12-15 minutes. The berries should be soft and easily mashed, and a sauce will form. If your strawberries don’t produce much liquid, you can add 1 Tbsp (15ml) of orange juice or water. Set aside to cool and mash lightly with a potato masher or spoon. Cover and refrigerate if you are making it the day before.
  • Open the cans of coconut milk full-fat and pour the cream into a blender. Reserve the clear liquid to be used in other ways, such as smoothies. This will help you achieve extra creamy ice cream.
  • Add cashew butter to the blender along with maple syrup, organic sugar cane, vanilla, and (optionally) xanthan and avocado or olive oil. Blend for one minute or until smooth and creamy. Scrape down the sides as necessary. Add to the majority of strawberry compote. Reserve 3 Tbsp (mostly liquid) for later swirling. Blend until well combined and smooth.
  • Transfer the ice cream mixture to the fridge to chill. This should take about 30 minutes or until the combination is at least at room temperature.
  • Then, add the mixture to your Ice Cream Maker. Follow the manufacturer’s instructions. Ours took about 20-25 minutes. The ice cream should look loose and soft. Add your chopped raw strawberries ( optional ) once it has reached a smooth serve texture. Churn for another minute to distribute (see photo).
  • Transfer the ice cream to a large container that can be frozen (we recommend a loaf pan lined with parchment paper — glass is not recommended as it may crack when the ice cream expands). Smooth the ice cream into an even layer using a spoon. Add the reserved 3 Tbsp of compote and swirl it with a knife or spoon. Cover with parchment paper or seal with a lid and freeze for at least 4 hours, but preferably overnight.
  • Allow to sit for 10 minutes or so before serving. To make scooping easier, dip your scoop into warm water. You can eat it plain or add coconut whipped cream or chocolate sauce to your strawberries.
  • Keep in the fridge for up to a month.

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