Take a classic ice cream to a whole new vegan level so that all your eaters can enjoy its deliciousness.
Warm weather is here, and fresh strawberries are at their very finest. So of course it’s time to add them to ice cream. 
You may have read about Ben and Jerry’s and their new nondairy ice creams. I do applaud them for responding with new alternatives to dairy, but no matter how many new flavors hit our local stores, to me, nothing beats homemade.
So here it is… this very simple strawberry ice cream, with lots of flexibility. Just use any sweetener or nondairy milk you like, and add the berries later on in the process if you like more texture. Really, you pretty much can’t go wrong.
Hope you love this classic-turned-vegan just as much as we do at our house.
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- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This vegan strawberry ice cream is made with soy milk and sweetened with maple syrup, offering a refreshing and creamy treat perfect for warm weather.
Ingredients
- 1 1/2 cups soy milk (plain, unsweetened)
- 3/4 cup fresh or frozen strawberries, pureed
- 1/2 cup plus 1 tablespoon maple syrup
- 3/4 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the soy milk, pureed strawberries, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Pour the mixture into the bowl of an automatic ice cream maker.
- Process according to the manufacturer’s instructions, typically about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the ice cream to a lidded container and freeze for at least 2 hours, or until firm, before serving.
Notes
For more texture, add chopped strawberries during the last few minutes of churning. You can substitute soy milk with any other non-dairy milk of your choice. Store the ice cream in an airtight container in the freezer for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 24
- Sodium: 30
- Fat: 2
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
Can I use a different type of nondairy milk for the Soy Milk Strawberry Ice Cream?
Yes, you can substitute any nondairy milk you prefer, such as almond milk or oat milk, though the flavor and creaminess may vary.
When should I add the strawberries for the best texture?
For a chunkier texture, add the strawberries later in the freezing process, just before the ice cream reaches a soft-serve consistency.
What sweeteners can I use in this recipe?
You can use any sweetener you like, such as maple syrup, agave nectar, or coconut sugar, adjusting the quantity to taste.
Can I make this without an ice cream maker?
Hey Lucy,
Yes, you can, just know the texture will be a bit different.
Since this recipe is dairy-free and made with soy milk (which has less fat than traditional cream), an ice cream maker helps keep it smoother. Without one, you’ll need to prevent large ice crystals from forming.
Here’s how to do it:
Pour the chilled mixture into a shallow metal or glass pan.
Freeze for about 45–60 minutes, until the edges start to firm up.
Stir vigorously with a fork or whisk to break up ice crystals.
Repeat every 30–45 minutes for about 3–4 hours, until evenly frozen.
It won’t be quite as creamy as churned ice cream, but it will still scoop and taste great. Let it sit at room temperature for 5–10 minutes before serving to soften slightly.
Hi!
Can I substitute the maple syrup with Lakanto?
This is a question, can I substitute maple syrup with something else in the strawberry ice cream mixture.
So helpful!! I made this for my dad’s birthday and it worked amazingly. We just took out the strawberries. Thanks :)