Dairy‑Free Strawberry Soft Serve

I whisked up dairy‑free strawberry soft serve using just a blender and simple ingredients—ripe strawberries, rich coconut milk, creamy nut butter, and a touch of maple syrup. The result is delightfully creamy, fruity, and completely plant‑based.

Why I’ll Love This Recipe

I love how this recipe delivers ice‑cream‑style soft serve with zero churning or machines. There’s no dairy, yet the coconut milk gives a velvety texture that mimics ice cream, while the nut butter adds subtle creaminess and body. Every swirl tastes like ripe summer berries with a hint of sweetness.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Full‑fat canned coconut milk

• Strawberries (fresh or frozen and thawed)

• Nut butter of choice (e.g. macadamia, almond, or SunButter)

• Maple syrup (or other liquid sweetener)

• Vanilla extract

• Salt

• Splash of almond milk (optional, to help blending)

directions

1. I blend coconut milk and strawberries until smooth and pour the mixture into an ice cube tray; then I freeze it overnight.

2. Next day I blend the frozen strawberry‑coconut cubes with nut butter, maple syrup, vanilla, and salt, adding a splash of almond milk if needed, until smooth and creamy.

3. I serve the soft serve immediately or transfer it to a loaf pan and freeze another 30 – 60 minutes if I want a firmer texture or to pipe it into cones.

Servings and timing

This recipe makes about 6 servings. Prep time is just a few minutes, freezing overnight is hands‑off, and re‑blending takes about 5–10 minutes. The total process spans around 18 hours but requires less than 30 minutes active time.

Variations

• I swap strawberries for raspberries, blueberries, or even cherries for different berry flavors.

• I’ve used different nut butters: almond, cashew, tahini, or SunButter depending on flavor and allergies. All work well.

• Sometimes I swirl the blended mixture into homemade waffle cones or swirl into piping bags for a playful presentation.

storage/reheating

I store soft serve in an airtight container in the freezer. When it freezes too solid to scoop, I let it soften at room temperature a few minutes before stirring to restore a soft‑serve texture. I don’t reheat—it’s best served frozen or slightly softened.

FAQs

Can I use almond milk instead of coconut milk?

No—not for this recipe. The high fat content of full‑fat coconut milk is crucial for achieving that creamy, ice‑cream‑like texture. Almond milk is too thin and won’t set correctly.

Can I omit maple syrup or sweetener altogether?

Yes—I’ve skipped sweetener when using very ripe berries. It yields a more tart, natural flavor. Adding sweetener is optional depending on taste.

Are other fruits okay in place of strawberries?

Absolutely! I’ve made versions with blueberries, raspberries, and even frozen mango or peaches with stunning results.

Can I make this in an ice cream maker or Ninja Creami?

Yes—this base works well in a soft‑serve or “light” setting on Ninja Creami or in ice cream makers. The result is wonderfully smooth.

Can I add protein powder?

Definitely—I’ve stirred in protein powder for an extra protein boost. Just blend it in with the other ingredients before freezing the cubes.

Conclusion

I absolutely adore this Dairy‑Free Strawberry Soft Serve—it’s bright, creamy, and satisfying without any dairy or churning machines. Whether I’m craving something refreshing on a hot day or serving up a healthy dessert, this recipe delivers luscious texture and bold berry flavor with minimal effort. Let me know if you’d like ideas for chocolate swirl, vegan topping ideas, or fruit combos!

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