Dairy-free Strawberry Ice Cream

Ingredients

• 450 g (3 cups)frozen strawberries
• 425 g (15 oz)full-fat coconut milk
• 80 ml (⅓ cup), or to tastehoney

Instructions

1. 1

   Blend the mixture

   Blend the frozen strawberries, coconut milk and honey until smooth. Taste the mixture and add more honey if you prefer it sweeter.

2. 2

   Freeze until firm

   Pour the mixture into a freezer-safe container and cover it tightly. A loaf pan covered with plastic wrap and foil works; freeze until solid for at least 3 hours, then serve.

What is dairy-free strawberry ice cream?

This is a home-style frozen strawberry dessert with a smooth, scoopable texture, made without dairy cream or an ice cream maker. Its American-style approach keeps the method straightforward: blend the ingredients, then freeze.

Coconut milk gives the fruit mixture richness, while honey sweetens and complements the strawberries. Blending everything together makes an even base with little hands-on work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 2g protein, 23g carbs, 12g fat.

The strawberries and honey provide most of the carbohydrates, while full-fat coconut milk contributes most of the fat. The recipe contains little protein; serve a modest scoop with fresh fruit or another protein-containing part of the meal if you want a more balanced plate.

Choosing the ingredients

Frozen strawberries: They make the mixture cold from the start and are easy to blend straight from the freezer. Use berries without added sweeteners so you can adjust the honey yourself.

Coconut milk: Full-fat coconut milk adds the richness that replaces dairy cream. Stir or shake the can well before measuring if the contents have separated.

Honey: The recipe leaves sweetness to taste, since strawberries can vary. Start with the stated amount, blend, then decide whether to add more.

Getting a smooth blend

Blend until you no longer see large pieces of strawberry and the mixture looks even. If your blender struggles, pause and scrape down the sides before continuing rather than adding extra liquid.

Freezing and texture

Container: A freezer-safe container with a lid helps protect the mixture from freezer odours. A loaf pan is also suitable when covered tightly with plastic wrap and foil.

Doneness: Freeze for at least 3 hours, until solid. If it is too firm to scoop straight from the freezer, let it stand briefly at room temperature before serving.

Timing the dessert

The blending takes only a short time, but the mixture needs at least 3 hours in the freezer to set. Make it ahead when you can, and keep it covered while it freezes.

Serving ideas

Serve the ice cream on its own or alongside fresh strawberries for a fruit-forward dessert. A small portion can also accompany a slice of cake or a crisp biscuit.

Recipe notes & tips

• Blend the mixture until smooth before tasting and adjusting the honey.
• Scrape down the blender sides if frozen fruit sticks above the blades.
• Use a container that fits the mixture without leaving much exposed surface.
• Cover the container tightly to help prevent ice crystals and freezer odours.
• Let very firm ice cream stand briefly before scooping.

Variations

• Lemon zest: Blend in a little finely grated zest for a citrus note.
• Vanilla: Add a splash of vanilla extract to round out the flavour.
• Mixed berries: Replace some of the strawberries with frozen raspberries or blueberries.
• Coconut topping: Sprinkle toasted coconut over each serving for a little crunch.
• Berry ripple: Reserve a few chopped strawberries and fold them through the blended mixture before freezing.

Common mistakes to avoid

• Adding too much honey at once: Taste after blending and sweeten gradually.
• Stopping the blender too soon: Continue until the strawberry pieces are fully broken down.
• Using a poorly covered container: Seal it tightly to protect the flavour and texture.
• Serving straight from a very cold freezer: Let the dessert soften briefly so it is easier to scoop.
• Assuming it is ready before it sets: Freeze for at least 3 hours and check that it is solid.

How to store

Keep the ice cream covered in a freezer-safe container and use within about 1 month for the best texture. It does not need reheating; let it soften briefly at room temperature before scooping.

Frequently asked questions