This Strawberry & Mint Dairy-Free Ice Cream is a refreshing twist on a classic treat, blending vibrant flavors with a creamy, dreamy texture. The natural sweetness of ripe strawberries pairs perfectly with the cool, invigorating hint of mint, creating a dessert that feels indulgent yet light. In just 45 minutes, you can whip up this guilt-free delight that’s as smooth as it is satisfying. Perfect for warm days or anytime you need a pick-me-up, it’s a dessert that’s as kind to your body as it is to your taste buds.
Each spoonful is a burst of summer, with the luscious fruitiness of strawberries and the crisp, clean finish of fresh mint. The dairy-free base ensures a velvety consistency that melts luxuriously on your tongue, while the vibrant colors make it a feast for the eyes. Whether you’re vegan, lactose-intolerant, or simply looking for a healthier treat, this ice cream is a crowd-pleaser. It’s proof that indulgence doesn’t have to compromise on flavor or texture—just pure, wholesome deliciousness in every bite.
Ingredients for Strawberry & Mint Dairy-Free Ice Cream
- 1 recipe of coconut condensed milk (homemade or store-bought)
- 2 cans (13.5 oz each) full-fat coconut milk (chilled for at least 6 hours, preferably overnight)
- 2 tsp vanilla extract (optional, for added flavor)
- 1-12 fresh or frozen defrosted strawberries, pureed (adjust quantity for desired strawberry intensity)
- 1 tsp mint extract (adjust to taste)
Step-by-Step Instructions
- Chill the coconut milk: Place 2 cans of full-fat coconut milk in the refrigerator for at least 6 hours, preferably overnight.
- Prepare the coconut cream: Open the chilled cans. The cream will have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the separated coconut water for smoothies or other recipes.)
- Whip the coconut cream: Using an electric beater or stand mixer, whip the coconut cream on high speed for 3-4 minutes until it’s light, fluffy, and resembles whipped cream.
- Add condensed coconut milk: Pour in the coconut condensed milk and whip on high speed for another 2-3 minutes until thickened.
- Incorporate flavorings: Stir in the vanilla extract (if using), followed by the strawberry puree and mint extract. Whisk until fully combined and evenly colored.
- Freeze the mixture: Transfer the mixture to a lidded container and freeze for at least 4 hours or overnight. (This ice cream can be stored in the freezer for 6-8 weeks.)
- Serve: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Perfect Pairings: Toppings & Serving Ideas
Elevate your Strawberry & Mint Dairy-Free Ice Cream with fresh toppings like chopped strawberries, toasted coconut flakes, or a drizzle of dark chocolate sauce. For a refreshing twist, serve it alongside mint leaves or a scoop of lemon sorbet. It’s also delicious in a waffle cone for a classic treat!
Storage Tips for Creamy Perfection
Store your ice cream in an airtight container to prevent freezer burn. If it freezes too hard, let it sit at room temperature for 5-10 minutes before scooping. For longer storage, keep it in the freezer for up to 6-8 weeks, though it’s so good, it probably won’t last that long!
Customize Your Flavor: Recipe Variations
Switch up the flavors by using raspberry puree instead of strawberry or adding a hint of lime zest for a citrusy kick. For a richer texture, mix in chopped dairy-free chocolate or crushed nuts before freezing. The possibilities are endless!
Time-Saving Hacks for Busy Days
To save time, prepare the strawberry puree and coconut condensed milk ahead of time. You can also chill the coconut milk in the freezer for 1-2 hours if you’re short on time. Just be sure to whip it immediately after chilling for the best results.
Equipment Essentials for Smooth Scooping
For the creamiest texture, use a stand mixer or electric hand mixer to whip the coconut cream. A high-speed blender works great for making the strawberry puree. Don’t forget a lidded freezer-safe container for storing your ice cream!
Strawberry & Mint Dairy-Free Ice Cream
Ingredients
- 1 recipe coconut condensed milk
- 2 cans full fat coconut milk 13.5 oz each
- 2 tsp vanilla extract optional
- 1-12 fresh or frozen defrosted strawberries pureed
- 1 tsp mint extract
Instructions
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
- Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.)
- With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it’s light, fluffy and looks just like whipped cream.
- Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened.
- Stir in vanilla extract if desired.
- Add in the strawberry puree and mint extract then whisk together until combined and even in color.
- Transfer to a lidded container and freeze for 4 hours or overnight. This will last in the freezer 6-8 weeks. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
- TO MAKE THE LABELS: Get the Ice Cream Label PDF Template.
