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non-dairy strawberry ice cream with coconut milk
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Dairy Free Strawberry Ice Cream with Coconut Milk

Creamy roasted strawberry ice cream made with coconut milk. This dairy-free version is smooth, flavorful, and scoopable straight from the freezer.
Course Dessert
Cuisine American
Keyword Roasted Strawberry Ice Cream
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Author Anna
Cost 5

Equipment

  • 1 ice cream maker

Ingredients

Roasted Strawberries

  • 2 cups strawberries, slightly heaping (340 grams after trimming)
  • 6 tablespoons granulated sugar (70 grams)

Ice Cream Base

  • ⅛ teaspoon xanthan gum, slightly heaping
  • 2 tablespoons granulated sugar or allulose (50 grams)
  • 1 can coconut milk, not lite
  • 2 tablespoons golden syrup or corn syrup** (40 grams)
  • ⅛ teaspoon salt
  • 1 ½ teaspoons vanilla extract or 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon juice
  • 1 tablespoon vodka optional, for softer texture

Instructions

  • Preheat oven to 375°F. Toss sliced strawberries with the 6 tablespoons of sugar in a small baking dish or loaf pan. Roast for 15 minutes, or until juicy and syrupy. Let cool for at least 20 minutes.
  • Stir the sugar and xanthan together and put in the blender. Add the coconut milk, golden syrup, salt, vanilla, and lemon juice. Blend for 1 minute.
  • Scrape in the roasted strawberries and all their syrup. Add vodka if using.
  • Blend for two minutes.
  • Transfer mixture to a bowl, cover, and chill until very cold.
  • Churn in an ice cream maker according to manufacturer’s instructions until it is a soft serve consistency.
  • Transfer to a container and freeze until firm but scoopable (about 2–4 hours).

Notes

Honey, maple or agave syrup may be substituted.