Roasted Strawberry Crumble Ice Cream (Dairy-Free)
Today we are making Roasted Strawberry Crumble Ice Cream Recipe (Dairy-Free)! This Roasted Strawberry Ice Cream recipe is a delightful, dairy-free treat that’s packed with flavor and texture. Made with a base of creamy coconut milk, cashew butter, and tahini, it offers a rich, velvety consistency without any dairy. The added maple syrup and vanilla extract give it a natural sweetness, while a pinch of pink salt enhances all the flavors. The best part? You don’t need an ice cream maker! A simple whisk and hand blender do all the work, making this an easy homemade dessert.
The real star of this ice cream is the roasted strawberries. Slowly cooked with xylitol, water, and cornstarch, they become juicy, sweet, and slightly tangy, giving a wonderful contrast to the creamy base. Mashing the strawberries while they heat up releases all their flavor, which mixes into the ice cream beautifully. Roasting the fruit also gives it a deeper, caramelized taste, elevating the whole dessert experience.
To top it off, a buttery crumble made with vegan graham cracker crumbs and coconut oil adds an irresistible crunch. When folded into the ice cream with the roasted strawberries, it creates a perfect harmony of creamy, fruity, and crunchy textures. Whether you serve it right away or let it set in the freezer for later, this Roasted Strawberry Ice Cream is a showstopper that’s perfect for summer—or any time you’re craving a fresh, homemade treat.
Why You’ll Love This Roasted Strawberry Crumble Ice Cream
No Ice Cream Maker, No Problem: You’ll love how easy this recipe is to make, using just a whisk and a hand blender. The stirring process gives you hands-on control of the texture, ensuring you achieve the perfect creamy consistency without any fancy equipment. It’s hassle-free, yet the result is every bit as delicious as churned ice cream.
A Rich, Creamy Texture Without Dairy: You’ll love how this ice cream delivers a luxurious, velvety texture using coconut milk, cashew butter, and tahini instead of dairy. It’s a perfect indulgence if you’re looking for a creamy dessert that’s completely plant-based but still satisfies like traditional ice cream.
Substitutions
Coconut Milk: Use full-fat, canned coconut milk. This should not be in a carton, and it should not be reduced-fat (for maximum richness)! However, if you do prefer a lower-fat ice cream (which will also be more icy) you can use a reduced-fat coconut milk, or swap in oat milk, cashew milk or almond milk.
If you do use coconut milk from a can, just be sure to shake it if you take it out of the refrigerator – the cream and water will separate from one another, and it needs a good shake to form the milk again.
Xylitol: Xylitol is a natural sweetener that can be found in health food stores or online. Swap in regular white sugar. Just be sure to check the label that it’s vegan white sugar (which you can specifically find online) because regular white sugar is not 100% vegan (due to bone char being used in the processing steps).
Strawberries: Try making this ice cream with cherries, blackberries or blueberries! Raspberries are much tangier, so other sweeter berries will work best.
Vegan Butter: Melt Organics makes delicious plant-based salted butter sticks, which are great for this recipe. You can use any brand of butter sticks, or even try a vegan margarine or butter spread. Another option is refined coconut oil (which is not virgin or extra-virgin, and should not smell or taste like coconuts!) but the “buttery” flavor will be gone.
Vegan Graham Cracker Crumbs: Not all graham cracker crumbs are vegan, due to the use of honey. You can find vegan crumbs (and specifically gluten-free too, which will make the entire recipe gluten-free).
Agave Nectar: Swap in 100% pure maple syrup. Choose a light syrup (the darker the maple syrup, the more robust the maple flavor is).
Cornstarch: Try arrowroot powder instead. Potato starch is another thickener, but will have a denser texture than cornstarch, rice flour will be more grainy, and tapioca starch is known to provide a chewier texture to recipes. For ice cream, tapioca starch may work though.
Cashew Butter: Swap in tahini or almond butter. However, the taste of tahini will be quite strong, so the cashew butter helps to balance it out and brings in a more buttery flavor.
Tahini: Use more cashew butter, or almond butter.
Roasted Strawberry Crumble Ice Cream Recipe Notes
- If you like a crunchier texture, toast the graham cracker crumble slightly before mixing it in.
- The stirring process every hour is key to achieving that classic ice cream consistency without an ice cream maker. Don’t skip this step, as it helps prevent large ice crystals from forming and ensures a smooth final product.
More Recipes You’ll Love
No-Churn Chocolate Chunk Hazelnut Ice Cream
Cherry Chocolate Chunk Soft Serve
If you make this Dairy-Free Roasted Strawberry Crumble Ice Cream Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Roasted Strawberry Crumble Ice Cream Recipe (Dairy-Free)
Equipment
- Whisk
- Skillet
Ingredients
For the Ice Cream
- 1 cup full-fat, canned coconut milk
- 2 tbsp agave nectar
- ½ tsp vanilla extract
- ¼ cup cashew butter
- ¼ cup tahini
- ½ tsp pink salt
For the Crumble
- 1 tbsp vegan butter
- 2 tbsp vegan graham cracker crumbs
- 1 tbsp coconut sugar
For the Roasted Strawberries
- 1 tsp hot water
- ½ cup frozen strawberries
- ¼ tsp cornstarch
- ½ tbsp xylitol
Instructions
- Whisk together all the ingredients for the ice cream in a bowl. If the cashew butter or tahini have clumps, melt them before using.
- Once a smooth mixture has formed, pour the mixture into a shallow, airtight container.
- Place in the freezer, with the lid on. Stir it every hour, until it reaches the desired texture. This will take around 5-6 hours.
- In the meantime, use a fork to mix together the crumble ingredients. Set it aside at room temperature, covered, until ready to use.
- For the roasted strawberries, whisk together the xylitol, hot water and cornstarch in a small bowl. Add this, along with the strawberries, into a skillet over medium-low heat.
- Use a fork to lightly mash the strawberries as they heat up, until they are softened and mixed with the other ingredients. Continue stirring until the mixture has thickened, which will take a couple minutes. Then remove from the heat and set aside, partially covered, to cool down at room temperature.
- Once the ice cream has achieved the desired texture, remove from the freezer.
- Gently fold in the strawberry crumble. Serve right away, or place in the freezer and thaw to the desired consistency before serving.
Notes
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Storage
- Store in an airtight container in the freezer for up to two weeks. Thaw to the desired consistency before serving.
