Vegan Strawberry Ice Cream

Strawberry ice cream without milk especially for vegans from frozen strawberries, coconut cream and dates

  • DessertsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 7Serving/Unit


Strawberry, 20 medium units
Coconut cream, 400 ml
at least 20% fat and without preservatives
Medjool date, 4 units


1. Make sure in advance that the strawberries are frozen and a can of coconut cream is in the refrigerator for at least overnight, but preferably for 24 hours (after cooling the can, the coconut cream becomes solid and rises to the top).
2. Separate the coconut cream from the coconut water (do not throw them away), and transfer the cream to a blender along with the frozen strawberries.
3. Grind the strawberries together with the coconut cream in a blender and add 5-6 tablespoons of the coconut water (the remaining coconut liquid can be drunk like this if you like, or saved for future use - for smoothies, soups, etc.).
4. If you want it to be sweeter then add pitted dates and grind until smooth.
5. The ice cream comes out with an ice cream texture that is too soft to make ice cream balls from. It can be eaten immediately or If you want it more solid then freeze for at least 2 hours, take out about 10 minutes before serving and form ice cream balls.
6. Enjoy (:

Equipment: blender.

The preparation method also includes freezing.

Nutritional Values Serving/Unit 100 Grams
Calories 167 cal 134 cal
Proteins 2 g 1 g
Carbohydrates 15 g 12 g
Fat 12 g 10 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Vegan Strawberry Ice Cream
Tasty homemade vegan strawberry ice cream
Vegan Strawberry Ice Cream