Strawberry & Vanilla Bean “Nice” Cream

Hi there and welcome to summer! Is it time for dessert yet? I hope so because I brought this Strawberry & Vanilla Bean “Nice” Cream and it’s starting to melt already!

Strawberry & Vanilla Bean Ice Cream from Carrie on Living |

Okay, so I suppose you want to know how I made my vegan ice cream, right? You do need an ice cream maker, I use the Cuisinart version that I got at my bridal shower nearly ten years ago <—-(wow, am I really that old?).

Strawberry & Vanilla Bean Ice Cream from Carrie on Living |

There are many ways to make a vegan ice cream base, but my favorite is using a can of coconut milk blended with with whatever sweetener and flavor you want. I also use unsweetened soy milk for the creaminess.

Here’s the recipe for this incredible Strawberry & Vanilla Bean version, I hope you enjoy it!

Strawberry & Vanilla Bean "Nice" Cream
Recipe type: Dessert
Serves: 6
  • 1 13.5-ounce can coconut milk
  • 2 cups unsweetened soy milk
  • 1½ cups pitted Medjool dates
  • 1 pint strawberries
  • 1 teaspoon vanilla extract
  • 1 vanilla bean
  1. Place the can of coconut milk in the refrigerator until chilled thoroughly.
  2. Combine coconut milk, soy milk, dates, strawberries, vanilla extract, and the seeds of the vanilla bean in a high-speed blender and process until smooth.
  3. Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer's instructions.

Ideally, you would freeze this an additional 1-2 hours after it’s done in the ice cream maker so it gets really firm. Then, about 30 minutes before serving, take it out of the freezer so it is then scoop-able.

Enough talking, let’s eat!!!

Strawberry & Vanilla Bean Ice Cream from Carrie on Living |

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Strawberry & Vanilla Bean Nice Cream that is vegan, dairy-free, and sugar-free

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  1. says

    Hi Carrie!

    I would love to have some of your vegan strawberry vanilla bean “nice” cream! I love that name! Which brand do you use for the coconut milk? Is it okay to use So Delicious Dairy-Free coconut milk?

    Happy Virtual Vegan Potluck 3.0 Day x

    ♡ rika, vegan miam
    ★ we travel + eat vegan blog ★

    • says

      Thanks, Rika! I looooooove your blog. I use the Nature’s Forest organic coconut milk; you can use any brand, just make sure to use the full-fat version to get the right consistency. 🙂

    • says

      The kind of coconut milk that So Delicious Dairy-Free Coconut Milk is is NOT the right kind. That is coconut milk beverage, which is suitable for replacing dairy milk in any recipe or dish. What you want is a CAN of coconut milk, not the excellent coconut milk beverage. It’s not the same thing at all! 🙂

      • says

        Yes!!! Very astute comment, Melissa. I didn’t realize that some people might confuse coconut milk as a beverage with a can of coconut milk which is entirely different. I will make note of this in the recipe. Thank you!

    • says

      Thanks! I fully admit to being a bit of a “kitchen-appliance hoarder,” but an ice cream maker is worth its weight in gold. 🙂

  2. says

    Carrie, the color is lovely and the ingredients don’t scare me ;-)! Would love to scoop some up right now. Thank you for participating in the Potluck – hope to see you at November’s event!

  3. Oly Jacobsen says

    I have loved ice cream all my life, I’m so happy to be able to make a vegan one! I usually make nice cream with frozen bananas, that way I put it in the food processor and can eat it right away! Will make yours, Carrie, on a special occasion like my daughter’s birthday, I’m sure she will love it, since coconut ice cream is her favorite!

    • says

      Thanks for the comment, Oly! I think the coconut ice cream would be a wonderful special treat for your daughter’s birthday. Hugs!!!

  4. Patty says

    This is great Carrie! I might just have to get a nice cream maker now! Looks really yummy and not complicated. Right up my alley.

    I have been thinking of making a few purchases to add to my kitchen and was wondering what your favorites are: pressure cooker; toaster oven; and good chef’s knife. Any ideas or thoughts would be appreciated.

    Happy Mother’s Day!

    • says

      Hi Patty! That’s great you’re thinking of expanding your kitchen appliances. I don’t use a toaster oven, but I can recommend either the Cuisinart pressure cooker (electric, about $60) or the B/R/K stovetop set (over $150). However, I’d urge you to check out the book by Jill Nussinow called The New Fast Food because she is the pressure cooking expert! As far as a chef’s knife, I think it is more important that it is sharp than the brand. 🙂

      • Patty says

        Thanks, Carrie! I’m gonna check out those items! It’s always helpful when I know a like-minded freind who likes, or has tried, something. Chat soon!! xo

  5. says

    I adore ice cream (vegan, of course) and coconut milk, so this sounds amazing. My freezer is a huge 4-at. one, so I’d have to make a huge amount. I’ll have to think on that one!

  6. says

    Can’t wait to try this and put my ice cream maker into use. I think I may have used it twice since I got it. Time to right a wrong!

  7. says

    Oh my, oh my my my, this looks so creamy good! I never missed strawberry ice cream until seeing your pictures. Now if only I can find someone who has an ice cream maker I can commandeer 🙂

  8. says

    I agree, I really like the idea of calling it nice cream. I am a huge fan of blending bananas and berries together (raspberries being my favourite), but this really looks like it is a richer and more decadent way of doing it. I will definitely have to treat myself to it soon. Thank you.

  9. Pamela says

    Thanks for the great recipe… I think Nice Cream is the best term yet. It makes people wonder why regular ice cream isn’t so nice. It also gives us an alternative to the awkward “frozen dessert” mouthful my spouse and I have been dealing with for the last ten vegan years!

  10. Brandi says

    I have a soy allergy. Do you think I can use unsweetened almond milk instead of soy milk? Thank you

  11. says

    Hi Carrie,
    Sounds wonderful. I make homemade ice-cream except I am highly allergic to soy so I use the coconut milk & my own raw homemade yogurt with strawberries or other berries. I either use raw honey or maple syrup with coconut nectar. Your recipe sounds so refreshing. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

  12. Deborah Ward says

    yummy for the tummy ……I know I’m old enough to be your momma but could you adopt me 🙂 pwease??? lol hugs from MD


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