Roasting fresh strawberries in the oven completely changes their flavor and brings out an amazing natural sweetness.

That deep berry syrup is the base for this dairy free chocolate covered strawberry ice cream, and it makes every single scoop taste fresh.

If you cannot eat dairy like me, you know how hard it can be to find plant based ice cream that does not feel icy or thin.

This version stays soft and scoops nicely from the freezer, especially with the thin bits of dark chocolate mixed in.

It gives you that classic dessert combination right at home without any stomach discomfort later.

Why This Recipe Is a Keeper

Intense Strawberry Flavor – Roasting fresh fruit and adding freeze-dried strawberries creates an amazingly deep berry taste in every scoop.

Super Creamy Texture – The mix of full-fat coconut milk and oat milk keeps this dairy free treat perfectly smooth.

Melt in Your Mouth Chocolate – Coconut oil helps the dark chocolate shards stay crisp and melt smoothly without feeling hard or waxy.

Never Icy – A touch of corn syrup and cornstarch keeps the ice cream soft and silky instead of icy.

Here’s What You’ll Need

For the Strawberry Base

1 lb Fresh Strawberries, Hulled & Halved
2/3 cup Granulated Sugar, Divided
1 can (13.5 oz) Full-Fat Coconut Milk
1/2 cup Unsweetened Oat Milk
2 tbsp Light Corn Syrup
1 tbsp Cornstarch
1/4 tsp Salt
1/2 cup Freeze-Dried Strawberries
1 tsp Fresh Lemon Juice
1 tsp Vanilla Extract

For the Chocolate Shards

5 oz Dairy Free Dark Chocolate, Chopped
1 tbsp Refined Coconut Oil

How to Make It

Step 1

Preheat the oven to 375°F. Toss the strawberries with 1/3 cup of the sugar in a baking dish and roast for 25 to 30 minutes, stirring once, until soft and surrounded by thick, syrupy juices, then let cool for 10 minutes.

Step 2

In a medium saucepan, whisk together the remaining 1/3 cup sugar, cornstarch, and salt, then whisk in the coconut milk, oat milk, and corn syrup. Cook over medium heat, whisking constantly, for 5 to 7 minutes, until the base simmers and thickens slightly.

Step 3

Pour the base into a blender and add the roasted strawberries with all their juices, the freeze-dried strawberries, lemon juice, and vanilla. Remove the center cap from the lid, cover the opening with a kitchen towel, and blend until smooth.

Transfer to a bowl, press plastic wrap onto the surface, and refrigerate for at least 6 hours or overnight.

Step 4

Melt the chocolate and coconut oil in the microwave in 20-second bursts, stirring between each, until smooth. Spread it very thin over a parchment-lined baking sheet, freeze for 15 minutes until firm, then break into small shards and keep them in the freezer.

Step 5

Pour the chilled strawberry base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy.

Step 6

Working quickly, fold the chocolate shards into the churned ice cream, saving a small handful for the top.

Step 7

Spread into a 9×5-inch loaf pan, scatter with the reserved shards, cover tightly, and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.

Recipe Tips

Roast the Strawberries Completely

You’ll get the best results if you let the strawberries bake until the juices look thick and bubbly in the baking dish.

Fresh strawberries carry a lot of water, which can turn dairy-free ice cream icy. Roasting cooks that water out and leaves you with an intense strawberry flavor.

Use Refined Coconut Oil

I recommend choosing refined coconut oil instead of unrefined or virgin coconut oil for the chocolate.

Refined coconut oil has no coconut taste or smell, so the pure flavor of the dark chocolate stays front and center.

It also gives the chocolate that classic melt-in-your-mouth feel without freezing into rock-hard chunks.

Spread the Chocolate Very Thin

When you pour the melted chocolate onto the parchment paper, spread it out as thin as you possibly can.

Thick pieces of frozen chocolate are too hard to bite through in a cold scoop of ice cream.

Paper-thin pieces will snap softly with each bite and melt on your tongue right away.

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