Enjoy smooth, fresh, dairy-free strawberry ice cream that's easy to make. It's a delicious way to use summer fruit and spins perfectly in the Ninja CREAMi.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!
I started looking for a dairy free ice cream option when I needed to eliminate dairy, and coconut cream turned out to be the best solution I didn't know I needed. It's rich, smooth, and works perfectly with fresh strawberries, making this recipe feel like summer without the heaviness. If you've ever had a store-bought version that tasted more icy than creamy, you'll notice the difference right away.
One thing I love about this recipe is how easy it is to make using a Ninja CREAMi ice cream maker. Just like my almond milk ice cream recipe, you don't need any complicated ingredients or extra preparation. Simply make the mixture, freeze it, and blend when you're ready. I've started keeping a batch in the freezer just because it's that low-effort and good enough to use on repeat.
The coconut cream adds flavor without overpowering the strawberries. It's mellow but full-bodied, and it plays well with different mix-ins if you're experimenting. Whether you're dairy-free or just looking to use up a big haul of strawberries, this is a fast way to make dessert work for everyone.
Ingredients
- Strawberries: Fresh or frozen strawberries bring natural flavor, color, and texture without needing extras.
- Monkfruit Sweetener with Allulose adds balance without affecting consistency or requiring added sugar to sweeten.
- Lemon juice boosts the berry flavor and helps preserve freshness.
- Coconut cream reates a smooth, creamy ice cream base while keeping the recipe dairy-free.
- Egg yolks add structure and richness, helping the ice cream blend smoothly in the CREAMi.
Scroll down to the recipe card for quantities used.
Instructions
Once you've gathered your ingredients, just follow these step-by-step instructions.
Add the strawberries, sweetener, and lemon juice to a blender.
Blend until the strawberries are puréed. Let sit for at least 10 minutes.
Add the coconut cream to a saucepan and heat over medium heat until steaming, but do not boil. Remove from heat.
Whisk the egg yolks in a small bowl until smooth.
Slowly add a few ladles of the heated coconut cream to the egg yolks, whisking constantly, to temper the egg.
Once the eggs have been warmed, slowly stream the tempered eggs into the warm coconut cream base while whisking to combine. Allow to cool slightly.
Strain the creamy mixture into the blender with the puréed strawberries. Use a fine mesh strainer to remove any cooked egg pieces.
Blend until well combined.
Pour into CREAMi pint container and freeze for 24 hours on a level surface.
Process in the Ninja CREAMi on the Lite ice cream. If mixture is not smooth and creamy, you can re-spin.
Hint: Let the mixture freeze completely, preferably the full 24 hours, before blending it with your Ninja CREAMi. This ensures a clean scoop once spun. However, for firmer scoops, you can freeze it after spinning for a few hours.
Variations
Here are a few easy ways to personalize your dairy-free strawberry ice cream recipe without complicating the process:
- Add-ins: Fold in chopped dark chocolate, toasted coconut flakes, or crushed cookies after blending for texture. A swirl of almond butter or strawberry jam adds contrast and gives it a layered flavor.
- Milk swaps: Other dairy-free options like oat milk, cashew milk, or almond milk can be used in place of the coconut cream. However, lower fat options could make the texture less smooth with an icy texture.
- Flavor changes: Mix in a splash of vanilla extract or almond extract for depth. Add fresh basil or mint for a refreshing upgrade.
- Fruit variations: Swap strawberries with blueberries, peaches, or mango for a seasonal shift. Use a mix of berries for a more complex fruit blend.
- Vegan: Replace the egg yolks with two tablespoons of sunflower lecithin for vegan strawberry ice cream.
- Toppings: Serve with granola, toasted nuts, or a drizzle of maple syrup. If you have extra coconut cream, whip some and add it on top for a richer dessert.
Tips
Top tip: Use full-fat coconut cream, not coconut milk. Coconut cream provides the richness needed for creamy texture; thinner versions like coconut milk won't hold up as well after spinning and can turn icy.
- Freeze long enough for smoother results: Chill the mixture thoroughly-ideally overnight-before freezing and spinning. This helps the fat in the coconut cream stabilize and the flavors blend evenly.
- Mash or puree strawberries for consistency: Whether chopped or blended, breaking down the fruit helps avoid icy pockets and ensures it distributes evenly throughout the mix.
- Re-spin if needed: Dairy-free bases can come out crumbly or dry on the first spin, so don't hesitate to hit the "Re-spin" button for a smoother scoop.
- Don't skip the sweetener or lemon juice: Allulose-based sweeteners work well but can freeze differently than sugar, and the lemon juice adds brightness that makes the strawberry flavor pop.
Serving suggestions
Scoops of strawberry ice cream are easy to dress up, even with basic pantry items. A few fresh strawberry slices or a handful of frozen berries thawed on top of the homemade ice cream can add texture and color without extra effort. You can serve it in a bowl, cone, or layered into a parfait with vegan whipped cream on top.
For more casual setups, try spooning the ice cream into mason jars or small mugs and adding a sprinkle of chopped nuts or coconut flakes. A drizzle of maple syrup or melted dark chocolate works well for guests or family who like it a little richer. If you're short on ingredients, even a small pinch of flaky salt or crushed air fryer strawberries can make each serving feel more intentional.
Storage
Once you've made dairy-free ice cream in your Ninja CREAMi, store it in an airtight container in the freezer to preserve its texture and flavor. Because it's dairy-free, it can firm up more than traditional ice cream after a few days, so label the container and plan to respin it before serving if needed.
If the ice cream gets too hard, letting it sit at room temperature for 10 to 15 minutes before spinning again can soften it enough for a smoother blend. Keeping a spoon-friendly texture is easier if you store the ice cream in single portions.
FAQs
It's best to stick with full-fat coconut cream for this recipe. Light versions tend to freeze too icy and won't have the same creamy texture after spinning.
Dairy-free bases can freeze harder than traditional ones, so if the texture isn't smooth after the first spin, use the "Re-Spin" function. This usually fixes crumbly or dry results and helps your mix achieve a scoopable consistency.
Freeze the base for at least 24 hours to make sure the texture and temperature are right for the CREAMi's blade to process correctly. Spinning too soon can result in uneven or grainy texture.
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Recipe
Dairy Free Strawberry Ice Cream in Ninja CREAMi
Ingredients
- 4 ounces strawberries chopped or sliced (a little more than ½ cup)
- ¼ cup Monkfruit Sweetener with Allulose or equivalent sweetener (see note)
- 1 teaspoon lemon juice
- 2 5.3 fluid ounce cans Native Forest organic coconut cream or about 10.5 fl oz from 13.5 fl oz can
- 2 large egg yolks see note for vegan.
Instructions
- Add strawberries, sweetener, and lemon juice to small blender. Blend until strawberries are puréed. Set aside for at least 10 minutes.
- Add coconut cream to medium saucepan. Heat the mixture over medium heat until steaming, do not boil. Remove from heat.
- Whisk the egg yolks in a small bowl until smooth.
- Slowly add a few ladles of the heated coconut cream to the egg yolks, whisking constantly, to temper the egg.
- Once the eggs have been warmed, slowly stream the tempered eggs into the warm coconut cream mixture while whisking to combine. Allow to cool slightly.
- Strain the coconut cream mixture into the blender with strawberry. Use a fine mesh strainer to remove any cooked egg pieces. Blend until well combined.
- Pour mixture into CREAMi pint container and freeze for 24 hours on level surface.
- Process in the Ninja CREAMi on the Lite ice cream. If mixture is not smooth and creamy, you can re-spin.
Comments
No Comments