Vegan Strawberry Ice Cream with Cookie Dough (no churn & gluten-free)

Overhead image of Vegan Strawberry Ice Cream with Cookie Dough. Image shows a waffle cone lying on a white plate, on a white marble surface with two scoops of ice cream in it. The cone is surrounded by an antique silver spoon and drips of ice cream. Also visible in the image is another cone, some strawberries and some oats.

This Vegan Strawberry Ice Cream with Cookie Dough recipe is a paid partnership with California Strawberries. All views and opinions expressed are my own.

If I had to choose a favourite berry...... I couldn't! I'll be honest, I love them all. That said, as a child, strawberries were my favourite food in the world, and I definitely still have a soft spot for them now. Whether it's eating strawberries and cream (vegan of course) in the summer, or adding them to muffins in the colder months, they're one of my favourite foods, period. There's something so perfect about their juicy sweetness, especially when picked straight from the sun-ripened plant.

Strawberries are also one of my favourite foods because they're a fantastic source of vitamin C. As the weather gets cooler, I'm always hunting for ways to up my quota of this vitamin to avoid the dreaded colds going around. After getting bored with the usual options, I was surprised to learn that one serving of California Strawberries contains more vitamin C than an orange! (One serving = 8 strawberries.) The same amount also provides a good source of fibre, making them a great snack to enjoy all round.

The Recipe: Vegan California Strawberry Ice Cream with Cookie Dough

I've wanted to add another ice cream recipe to the blog for quite some time, and it's taken a while to come up with one I love. This Vegan Strawberry Ice Cream with Cookie Dough - made with California Strawberries - is a real winner. It's creamy, decadent and juicy, with a delicious oat and almond cookie dough swirled in. I hope you love it as much as I do and have fun making it.

One important note for this recipe is that if making your own oat and almond flours, ensure you blend them finely. The cookie dough will have a much smoother texture if you don't have large pieces of oat/almond in it! Secondly, I can't stress enough the importance of making sure all ice cream ingredients are refrigerated. If they're all different temperatures, you run the risk of having your ice cream curdle as you whip it. Nobody wants that! (Trust me, I've been there.) Take your time, enjoy the process and indulge in some nutritious but delicious ice cream!

Vegan California Strawberry Ice Cream with Cookie Dough (no churn & gluten-free)

This Vegan Strawberry Ice Cream with Cookie Dough is deliciously indulgent, but also good for you too! (Plus it requires no churning or ice cream maker.)
Prep Time35 mins
Freezing time3 hrs
Total Time3 hrs 35 mins
Course: Dessert
Cuisine: American, gluten-free, vegan
Servings: 8 servings


Cookie Dough

  • 1 cup oat flour (if you don't have any, blend just under 1 cup of oats on high power for about 30 seconds, until a fine flour forms)
  • ½ cup almond flour (if you don't have any, blend just under ½ cup of almonds on high power for about 20 seconds, until a fine flour forms)
  • ¼ cup almond butter
  • 3 tbsp maple syrup
  • ½ tsp vanilla extract
  • A couple of pinches of sea salt

Ice Cream

  • cups fresh California Strawberries, cut into small chunks (refrigerated until needed)
  • cup maple syrup (refrigerated until needed)
  • 2 400ml cans coconut milk, refrigerated overnight (this is really important)
  • 1 tsp vanilla extract


  • Chill a large mixing bowl in the freezer while you're completing the next step (about 10 minutes). This will be used to make the ice cream.

To make the cookie dough

  • Mix all cookie dough ingredients together in a large bowl until a sticky dough forms.
  • Break the dough into small chunks and crumbles with your hands (you don't want large pieces of cookie dough in the ice cream as they will freeze harder than the rest of it) and set aside.

To make the ice cream

  • Add the California Strawberries and maple syrup to a blender and blitz on high power for about 15-20 seconds, until they are a puree but a few chunks still remain. Set aside.
  • Open the cans of coconut milk. The milk will have separated into a layer of coconut water and hardened coconut cream.
  • Remove your bowl from the freezer and scoop ONLY the hardened coconut cream into it. (You can reserve the remaining coconut water for other purposes.)
  • Using a mixer or electric beater, whip the coconut cream until creamy and smooth (about 5 minutes). You may need to scrape the sides of the bowl down several times while doing this. You're aiming to get a thick, fluffy coconut cream that has the consistency of whipped cream.
  • Add the vanilla extract and whip for another minute.
  • Using a large metal spoon, gently fold the strawberry puree and cookie dough into the mixture until just combined.
  • Spoon the mixture into a tin and freeze for 3-4 hours. This will give you an ice cream with the consistency of gelato. Best eaten immediately.


As mentioned, this ice cream is best eaten after being frozen for 3-4 hours. It can also be frozen for longer periods - e.g. overnight - but it will need to be thawed for about 20 minutes prior to eating if you do this. The texture may also be slightly harder, and you won't get the same gelato-style ice cream if you freeze it for this long.
I don't recommend using frozen strawberries in this recipe - their water content is a little too high and will make the ice cream very icy!

Looking for more tips, recipes and inspiration for enjoying California Strawberries? You can find them all here.

If you're looking for more seasonal desserts, why not try my Apple & Blackberry Crumble or my Spiced Rhubarb Tarts?

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