Chocolate-Coated Strawberry Coconut Ice Cream (Dairy-Free)

Carrie Forrest Founder of Clean Eating Kitchen |

by | Updated: December 4th, 2016

If you can’t beat the heat, get into the kitchen! This homemade frozen treat is the perfect way to cool off while also quenching your cravings for something sweet. Creamy plant-based milks, fresh strawberries and dates give this dairy-free ice cream an irresistible flavor sure to rival any version from a carton. Top a scoop off with a hard chocolate shell made with coconut oil and cocoa powder for a summer dessert you can feel good about eating.

Homemade Strawberry Ice Cream

Chocolate-Coated Strawberry Coconut Ice Cream (Dairy-Free)

Serves 6


Ice Cream

1 cup Medjool dates
1 pint strawberries
1 cup almond milk
13.5 oz. unsweetened full-fat coconut milk
Seeds of 1 vanilla bean
1 teaspoon vanilla extract

Chocolate Coating

1 Tbsp. coconut sugar
¼ tsp. vanilla extact
½ cup extra-virgin coconut oil
2 Tbsp. cocoa powder


  1. Chill coconut milk in fridge until cold.
  2. In a blender, combine all ice cream ingredients, including chilled coconut milk, and blender until smooth.
  3. Add mixture to ice cream maker and process according to the maker’s instructions.
  4. Prepare the coating. In a saucepan, heat the coconut oil over medium heat. Stir in cocoa powder and vanilla. Continue to stir until coconut oil has fully melted and ingredients have fully combined.
  5. Scoop prepare ice cream into serving bowl. Pour mixture over ice cream. It will solidify in a few minutes. For a quicker method, place serving bowls in the freezer for a few minutes before using.

Shop dairy-free favorites, from milk alternatives to chocolate-rich treats! If you’re hungry for more, download our vegan recipe book.