Fresh strawberry swirl and buttery shortcake-style crumbs make this dairy free strawberry shortcake crunch ice cream feel like a classic summer dessert.

I make the ice cream base with coconut milk and oat milk, so it stays creamy without using any dairy.

The homemade strawberry swirl adds bright fruit flavor and a pretty pink ribbon through every scoop.

The shortcake crunch is baked until lightly golden, then folded in and layered on top for a sweet, crumbly texture.

This dairy free recipe is a nice option when you want a frozen dessert that everyone at the table can enjoy, including those who avoid dairy.

Why This Recipe Is a Keeper

Creamy Dairy Free Base – Coconut milk and extra creamy oat milk create a smooth, scoopable texture without dairy.

Bright Strawberry Swirl – Cooked strawberries add juicy fruit flavor and a beautiful pink ribbon through every scoop.

Buttery Shortcake Crunch – Golden vanilla crumbs bring the sweet, crumbly texture that makes strawberry shortcake so satisfying.

Perfect Flavor Balance – Fresh lemon juice makes the strawberry swirl taste lively and keeps the sweetness balanced.

Here’s What You’ll Need

For The Strawberry Swirl

2 cups Hulled Quartered Strawberries
1/3 cup Cane Sugar
1 tbsp Fresh Lemon Juice
1 tsp Cornstarch

For The Shortcake Crunch

3/4 cup All-Purpose Flour
1/4 cup Cane Sugar
1/4 tsp Fine Sea Salt
1/4 cup Melted Refined Coconut Oil
1/2 tsp Pure Vanilla Extract

For The Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
1 1/4 cups Extra Creamy Oat Milk
2/3 cup Cane Sugar
2 tbsp Cornstarch
1 tbsp Refined Coconut Oil
2 tsp Pure Vanilla Extract
1/4 tsp Fine Sea Salt

How to Make It

Step 1

Combine the strawberries, cane sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 8 to 10 minutes, stirring regularly, until the berries are soft and the syrup is thick. Mash lightly, then refrigerate until cold.

Step 2

Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Stir together the flour, cane sugar, and sea salt, then mix in the coconut oil and vanilla until chunky crumbs form.

Step 3

Spread the crumbs on the prepared baking sheet and bake for 10 to 12 minutes, stirring once, until lightly golden. Cool completely, then freeze the shortcake crunch while preparing the ice cream.

Step 4

Whisk the coconut milk, oat milk, cane sugar, cornstarch, coconut oil, vanilla, and sea salt in a saucepan. Cook over medium heat, whisking frequently, until steaming and thick enough to lightly coat a spoon.

Step 5

Pour the ice cream base into a covered container and refrigerate for at least 4 hours, or until thoroughly cold.

Step 6

Churn the cold base in an ice cream maker according to the manufacturer’s directions. Add half of the shortcake crunch during the final 2 minutes.

Step 7

Layer the ice cream with spoonfuls of strawberry swirl and the remaining shortcake crunch in a freezer-safe container. Freeze for 4 to 6 hours, then let stand at room temperature for 5 to 10 minutes before scooping.

Recipe Tips

Cook the Strawberry Swirl Until Thick

Cook the strawberries until the juices look glossy and thick, not watery. When you drag a spoon across the bottom of the pan, the syrup should briefly leave a clear path before flowing back together.

The swirl will loosen a little as it freezes into the ice cream, so it needs to be thicker than a regular strawberry sauce. Mash only some of the berries to keep small pieces of fruit in every scoop.

Chill the Swirl Completely

Spread the strawberry swirl into a shallow container before chilling it. A shallow layer cools much faster and prevents warm fruit sauce from softening the freshly churned ice cream.

It should feel fully cold all the way through before layering. If it is even slightly warm, the ice cream can become icy around the strawberry ribbons.

Use Cold Coconut Milk

Refrigerate the canned coconut milk before making the base, then whisk the whole can well before measuring or pouring. Full-fat coconut milk often separates in the can, and mixing it first gives the ice cream an even creamy texture.

Choose full-fat coconut milk, not a light version or coconut beverage from a carton. The higher fat content is important for a smoother dairy-free ice cream that stays easier to scoop.

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