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Vegan Strawberry Ice Cream Recipe

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4.1 from 7 reviews

This Vegan Strawberry Ice Cream is a creamy, refreshing, and dairy-free frozen dessert made with ripe strawberries, dairy-free sweetened condensed milk, and whipping cream. It features a rich strawberry reduction and a thick strawberry sauce that are swirled into the smooth whipped cream base, creating a vibrant and naturally sweet treat perfect for warm days or any occasion wanting a delightful vegan dessert.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Strawberry Reduction

  • 6 cups (720g) ripe strawberries (fresh or frozen and thawed)

Strawberry Sauce

  • 2 cups (240g) ripe strawberries (fresh or frozen and thawed)
  • 3 tablespoons (40g) granulated sugar
  • 1 1/2 teaspoons (7g) cornstarch / corn flour

Ice Cream Base

  • 11 ounces (320g) dairy-free sweetened condensed milk (such as oat, coconut or soy; 1 can)
  • 2 cups (450g) dairy-free whipping cream (chilled)
  • 1 teaspoon vanilla extract (or to taste)

Instructions

  1. Prepare the strawberry reduction: Add 6 cups (720g) of ripe strawberries to a blender or food processor and blend until smooth. Pour the puree into a large saucepan. Bring to a boil over medium heat for 5-10 minutes, stirring occasionally.
  2. Reduce the strawberry puree: Lower the heat to medium-low and continue simmering the puree until it reduces to about one-third of its original volume (approximately 3/4 cup or 240g). This should take 20-25 minutes. Remove from heat and let it cool completely.
  3. Prepare the strawberry sauce: While the reduction cooks, blend 2 cups (240g) of strawberries until smooth and pour into a small saucepan. Add 3 tablespoons (40g) of granulated sugar and 1 1/2 teaspoons (7g) of cornstarch. Whisk the mixture thoroughly until there are no lumps.
  4. Cook the strawberry sauce: Bring the mixture to a boil while stirring frequently. Then reduce to medium-low heat and cook until the sauce thickens and coats the back of a spoon, usually 5-10 minutes. Remove from heat and allow it to thicken further. The sauce can be prepared a day in advance and refrigerated.
  5. Combine reduction and condensed milk: In a medium bowl, mix the cooled strawberry reduction with the dairy-free sweetened condensed milk until smooth. For an extra smooth texture, optionally reblend the mixture in a blender or food processor. Stir in 1 teaspoon of vanilla extract if using.
  6. Whip the dairy-free cream: Using a hand mixer or stand mixer with the whisk attachment, whip the chilled dairy-free whipping cream until stiff peaks form, ensuring it is light and airy.
  7. Fold the mixture: Gently fold the strawberry and condensed milk mixture into the whipped cream using a spatula. Blend carefully to avoid deflating the whipped cream, stopping when the pink and white streaks disappear.
  8. Assemble the ice cream: Scoop the ice cream mixture into a 9-inch (23cm) loaf pan or an airtight container. Dollop the prepared strawberry sauce throughout the ice cream, swirling gently with a knife to create ribbons of strawberry flavor.
  9. Freeze the ice cream: Cover and freeze the ice cream for at least 4 hours for a soft-serve consistency, or overnight for a firmer texture. If the ice cream becomes too firm, let it sit at room temperature for about 5 minutes before serving.
  10. Store leftovers: Keep leftover ice cream stored in the freezer for up to 3 weeks, tightly covered to prevent freezer burn.

Notes

  • Fresh or frozen strawberries can be used; if using frozen, ensure they are fully thawed before blending.
  • Chilled dairy-free whipping cream is essential for achieving stiff peaks when whipping.
  • Optionally, add a few drops of vegan food coloring to enhance the ice cream’s pink hue.
  • The thickness of the strawberry sauce can be adjusted by cooking longer for thicker consistency or less for thinner.
  • Use a silicone spatula and gentle folding techniques to maintain the ice cream’s light, airy texture.
  • Prepare strawberry reduction and sauce a day ahead to save time and improve flavors.

Find it online: https://cheftinaskitchen.com/vegan-strawberry-ice-cream-recipe/