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Vegan Strawberry Ice Cream Recipe {No Churn} with Basil & Balsamic

vegan strawberry ice cream with basil and balsamic

Summer is just around the corner!! This Vegan Strawberry Ice Cream is seriously delicious, any you don’t even need an ice cream maker…how cool is that?

On a hot sunny day, ice cream is one of the most refreshing and delicious treats ever…am I right?

baking pan filled with vegan balsamic strawberry ice cream with basil

Taking that up a notch, homemade ice cream is SOO much yummier and better for you than most of the 2Million ingredient filled options on the market out there. And guess what, it’s actually one of the easiest desserts to adapt for a dairy-free diet! It’s totally customizable and fun to make.

delicious roasted strawberries with balsamic on a baking sheet

To be honest, without all of that heavy cream – homemade vegan ice cream is so much more tasty for everyone to enjoy! The coconut cream isn’t the centerpiece of flavor, it’s the incredible balsamic roasted strawberries and fresh aromatic basil that will ignite your pallet and leave you feeling refreshed after!

Some of you may be thinking – what the? Strawberry and Basil AND balsamic — that sounds a little…out there, lady. But I’m telling you the bright zesty lemon brings out the best fruity sweetness in the berries and the basil/balsamic combination adds an incredible summery decadence that MUST be tried. Trust me. 🙂

two glasses of vegan strawberry ice cream with basil and balsamic

As for the coconut cream – it super fab and creamy! If you don’t have coconut cream you can use coconut milk as long as it’s full fat.

If you try this recipe, let me know! Leave me a comment, rate it, and tag a photo #thebusybeet on Instagram.

Keep it busy!


Roasted Balsamic Strawberry & Basil No Churn Ice Cream Recipe
Prep time
Cook time
Total time
A bright, zesty creamy vegan ice cream with strawberries, basil and balsamic! Loads of flavor, and easy to make. Enjoy!
The Busy Beet:
Recipe type: Desert
Cuisine: Vegan, Dairy Free, Paleo, Sugar Free, Gluten Free, Healthy
Serves: 4
  • 1 pint of strawberries cleaned and hulled
  • 2 tablespoons maple syrup
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon fine-grain sea salt
  • 1 tablespoon port wine
  • A few drops high quality balsamic vinegar (i.e. Saporoso "6 year")
  • 1 batch of Roasted Strawberries (Above^)
  • 2 5.4 oz cans of coconut cream* {chilled 2-3 hrs prior or overnight}
  • ⅓ cup maple syrup
  • 2 handfuls fresh basil leaves
  • Juice from ½ of 1 Myer Lemon
  • Zest from 1 Myer Lemon
  • *sub with 1 15oz can full fat coconut milk
  2. Preheat the oven to 350F / 180C with a rack in the middle of the oven.
  3. Cut strawberries in half or quarters depending on their size. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on the prepared baking sheet.
  4. Place strawberries on rimmed baking sheet (so the juices don't run off) *Optional: line with parchment for easy clean-up* and roast for about 30 minutes - enjoying the yummy aroma while you wait!
  5. Remove from the oven and transfer berries and juices into a small bowl. Stir in the balsamic vinegar. Transfer to the refrigerator to cool.
  7. Add all ingredients into a blender or food processor and run until smooth and creamy.
  8. Pour into a bread loaf pan or freezer safe container.
  9. Freeze naturally 5-6 hours or overnight, stirring it every 30 minutes of so for the first few hours to avoid iciness.
  10. *If you have an ice cream maker, pour into the maker bowl and make according to your machine's instructions.
  11. Allow a good amount of time to thaw before serving!
  12. Optional Toppings: Fresh Basil, Balsamic Strawberries







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