Berry season is here, so it's the perfect time to try these summery vegan strawberry ice cream bars. Made with just a few simple ingredients, these ice cream bars are a healthy alternative to shop-bought ice creams. The coconut milk base gives them a creamy texture, perfect when paired with seasonal sweet strawberries.

I've used agave syrup to make these ice creams as I wanted to use a natural sweetener that had a neutral taste. However, feel free to use maple syrup instead if you prefer.

The recipe calls for freeze-dried strawberries pieces, which can also be found in powdered form. While the dried strawberries intensify the flavor and sweetness of this recipe, they are optional, so don't sweat if you can't get your hands on some, the ice creams are still delicious with it!



These vegan strawberry ice cream bars take just a few easy steps to make. It's as simple as blending the ingredients up and waiting for them to set!

Once you've added all the ingredients to your blender, be sure to get the mixture nice and smooth without lumps.

I recommend placing the ice cream molds on a tray or chopping board before filling them with the ice cream. This makes it much easier to transfer them in and out of the freezer.

The setting time will depend on your freezer, but I usually leave them for at least 4-6 hours before removing them from the silicone molds.

These ice cream bars will store for a couple of months in an airtight container in your freezer.

Strawberry ice creamsPin


  • Plant-based and vegan-friendly
  • Easy to make
  • Healthy dessert option
  • Perfect for summer
  • Minimal ingredients
  • Refined sugar-free
  • Soya-free
  • Nut-free
  • No-bake
  • Egg-free
  • Dairy-free
  • Cashew-free
  • Free from any animal-derived products

More vegan strawberry desserts

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Vegan Strawberry Ice Cream Bars

5 from 5 votes
PREP TIME: 15 mins
COOK TIME: 6 hrs
TOTAL TIME: 6 hrs 15 mins
Servings: 5


Creamy dairy-free strawberry and coconut ice cream. Fresh and perfect for summer, these ice cream bars are gluten-free and easy to make.


  • Silicone ice cream moulds (14.6 x 12.7 x 2.6 cm) X 5
  • Wooden lolly sticks x 4


  • 1 cup fresh strawberries
  • 1 400ml can chilled coconut milk, *see notes
  • ¼ cup agave syrup, or maple syrup
  • ½ teaspoon vanilla bean paste
  • 2 tablespoons coconut oil, solid
  • ½ cup freeze dried strawberry pieces, optional
  • Pinch sea salt


  • Remove the stems from the strawberries and cut them into quarters.
  • Add all of the ingredients to a high-speed blender and blend until smooth and creamy.
  • Place the ice-cream molds on a tray and insert a wooden lolly stick into each one. Pour the ice cream mixture into each mold cavity.
  • Transfer the ice creams to the freezer and freeze for 4-6 hours, until completely set.
  • Remove the ice cream bars from the silicone molds and garnish with some more freeze-dried strawberry pieces.


  • Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can


Calories: 256kcal | Carbohydrates: 14g | Protein: 2g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 243mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 26mg | Calcium: 21mg | Iron: 3mg
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