Strawberry ice cream was my entire personality when I was pregnant. It was the one craving that showed up consistently from the very beginning and I ate more of it than I will ever admit publicly. So when I started experimenting with dairy free Ninja Creami recipes this was the first flavor I had to nail and I am so glad I did because this dairy free strawberry ice cream is genuinely one of the best things to come out of this machine. Creamy, naturally pink, bursting with real strawberry flavor, and completely dairy free in a way that does not taste like a compromise at all.
The coconut cream base is what makes this so surprisingly rich and indulgent for a dairy free recipe. Full fat canned coconut cream has enough fat content to spin into a genuinely smooth and creamy texture in the Ninja Creami rather than the slightly icy result you can get from lower fat dairy free alternatives. It has a subtle natural sweetness that pairs with the strawberry beautifully and once it is blended with the honey, maple syrup, and lemon juice the coconut flavor is barely detectable. What you taste is almost entirely strawberry and that is exactly the goal.
Fresh or frozen strawberries both work beautifully here and the choice really comes down to what you have on hand. Frozen strawberries are the more consistent option because they have a reliably concentrated flavor regardless of the season and they help keep the base cold during blending. Fresh peak season strawberries are incredible if you have them and will give you the brightest, most vibrant strawberry flavor of all. Either way blend until completely smooth so there are no chunks or strawberry seeds in the base that would affect the final texture after spinning.
Fresh strawberry chunks added as a mix-in after the first spin are the addition that takes this from great to completely perfect. They add little pockets of cold juicy strawberry throughout the pint that make every few bites feel fresh and bright and completely different from the creamy base around them. Add them right before the mix-in setting and re-spin just until they are incorporated without being pulverized. This is the dairy free summer ice cream that makes everyone at the table stop and ask for more before they have even finished their first scoop.
Why You’ll Love This Recipe:
- Six ingredients blended in a high speed blender is the entire active work for this recipe before the freezer and Ninja Creami take over completely
- This is completely dairy free and so creamy and rich that nobody will believe it is made with coconut cream until you tell them
- The naturally gorgeous pink color from real strawberries makes this one of the most beautiful and impressive Creami flavors with zero food coloring required
- Fresh strawberry mix-ins added after the first spin give you little pockets of cold juicy fruit throughout the pint that make every few bites feel completely fresh and alive
Key Ingredients:
- Coconut cream: The full fat canned version is essential here. It has enough fat to spin into a genuinely creamy texture and its subtle sweetness pairs beautifully with the strawberry without overpowering it. Do not substitute coconut milk which is too thin and will result in an icy rather than creamy final texture
- Fresh or frozen strawberries: The star of the whole recipe and the ingredient that gives this its gorgeous natural color and bright berry flavor. Frozen strawberries give a consistent result year round. Fresh peak season strawberries give you the most vibrant flavor of all
- Lemon juice: Half a lemon brightens every other flavor and adds that subtle tartness that keeps the strawberry tasting fresh and vibrant rather than flat and one dimensional. It is a small addition that makes an immediately noticeable difference
- Honey and maple syrup: Used together for a layered natural sweetness that is more complex and interesting than either one alone. The combination adds warmth and depth that makes this taste like a thoughtfully crafted ice cream rather than just frozen fruit
- Vanilla pudding mix: One tablespoon added to the base before freezing for a smoother, more consistent scoopable texture after spinning. This is the detail that makes every Ninja Creami recipe on this blog so reliably creamy and it is worth having in your pantry specifically for Creami recipes
Tips for Success:
- Use full fat canned coconut cream and shake or stir it well before measuring so the fat and liquid are fully combined before it goes into the blender
- Blend the base completely smooth with no strawberry chunks or seeds before pouring into the pint. Any chunks in the frozen base can interfere with the Creami spinning it properly
- If the texture after the first spin is too powdery or crumbly add a splash of almond or coconut milk and re-spin before adding any mix-ins. This almost always brings it to that perfect creamy scoopable consistency
- Add fresh strawberry chunks as a mix-in after the first spin using the mix-in setting rather than folding them in by hand so they get evenly distributed throughout the entire pint
Storage:
Store dairy free strawberry Ninja Creami ice cream in the pint container with the lid on in the freezer for up to two weeks. When you are ready to eat it again let it sit at room temperature for five minutes to soften slightly before scooping or re-process on the re-spin setting to bring it back to that perfect fresh spun texture. Fresh strawberry mix-ins will become slightly icy after storage which is completely normal and does not affect the flavor.
FAQ:
Can I use strawberry yogurt instead of coconut cream?
Coconut cream is what gives this recipe its genuinely creamy dairy free texture and it is not easily substitutable for a different result. If you want a higher protein version you could experiment with blending coconut cream with a dairy free strawberry protein shake but the coconut cream base is what makes this recipe work so well and is strongly recommended for the best result.
Do I need to hull and slice the strawberries before blending?
Yes. Remove the stems and hull the strawberries before adding them to the blender so you do not end up with any tough stem pieces in the base. Slicing them first is optional since the blender will break them down completely but smaller pieces blend faster and more evenly especially if you are using a standard rather than high speed blender.
What Ninja Creami setting should I use?
Process on the Ice Cream setting for the first spin. If the texture is too powdery after the first spin add a splash of almond or coconut milk and use the Re-Spin setting. If you are adding fresh strawberry chunks use the Mix-In setting for the final spin so they get incorporated without being completely broken down.
Strawberry Dairy Free Ice Cream
Ingredients
- 1 can of coconut cream
- 1 cup fresh or frozen strawberries
- Juice of 1/2 a lemon
- 2 Tbs honey
- 2 Tbs maple syrup
- 1 Tbs vanilla pudding mix
Instructions
- Blend all ingredients in a high speed blender until smooth.
- Pour into your creami pint and freeze overnight.
- Process on the “ice cream” setting on your ninja creami.
- Add a splash of almond or coconut milk if consistency is too powdery as well as any mix-ins (fresh strawberries are the best!)
- Process on Re-Spin or Mix-in if you added mix-ins.
- Enjoy!
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