Roasted Strawberry Mint Ice Cream

This roasted strawberry mint ice cream is made with coconut milk for a dairy free and vegan frozen treat that’s still super creamy and delicious.

I resisted the whole premise of an ice cream maker for a long time. One attempt into having one though (thanks to my mother in law) and I want to punch myself in the face for the years I missed out on this homemade amazingness because of my stubborn “I don’t need another kitchen appliance” stance.

I needed it, I just didn’t know it.

And I got the one that’s an attachment to my KitchenAid stand mixer so it’s barely another appliance. More like an add-on. Totally justifiable.

Roasted strawberry mint ice cream

Deciding on what flavor to make the first go around was somewhat like what I imagine it would be like to pick out a name for your kid. Oh, the choices! Like names, there are about 10 million ice cream variations out there.

Milk & cream or dairy free? Egg base, no eggs? Chocolate mix ins or the fruit route? Nuts, no nuts? The choices go on and on and on and on…

dairy free roasted strawberry mint ice cream

After some facebook input, I decided to go the coconut milk base route this time around and while almond joy, lemon, york peppermint patty and oreo were thrown out as suggestions (and will eventually be made because they all sound amazing) the abundance of strawberries I had on hand won out.

Roasting them and mixing with a little bit of fresh mint resulted in what I’d call the perfect spring flavor.

paleo strawberry ice cream

Only made better by the 70+ sunny weather, a good book read front to back, the open top jeep rides and the complete avoidance of the computer this past weekend.

Roasted Strawberry Mint Ice Cream

Roasted Strawberry Mint Ice Cream

Yield: 4-6 servings
Prep Time: 2 hours 20 minutes
Total Time: 2 hours 20 minutes

This roasted strawberry mint ice cream is made with coconut milk for a dairy free and vegan frozen treat that's still super creamy and delicious.


  • 2 (14.5oz) cans full fat coconut milk
  • 1/3 cup honey
  • 1/2 tablespoon vanilla extract
  • 1/2 vanilla bean*
  • 1 cup chopped strawberries
  • 1 tablespoon mint, minced


  1. Preheat oven to 400 degrees.
  2. Roast chopped strawberries on baking sheet for 10 minutes.
  3. Remove from oven, spread out on a cutting board and chop strawberries again into smaller pieces.
  4. Place cutting board with strawberries in the refrigerator to cool.
  5. Combine coconut milk, honey, vanilla extract, vanilla bean and mint in a large bowl. Whisk together until well combined.
  6. Pour mixture into ice cream maker and churn according to manufacturerâ??s directions (mine churned for 20 minutes)
  7. Remove strawberries from refrigerator and add to ice cream maker during the last 2 minutes of churning.
  8. Transfer ice cream to a freezer safe bowl and freeze for 2 hours to harden.
Nutrition Information:

Amount Per Serving: Calories: 13Carbohydrates: 3g


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  1. Nutmeg Nanny

    Yes! I just did a roasted strawberry shake on my site and I’m obsessed with roasting those bad boys. Could they get any more delicious? I’m loving the addition of mint. It’s so summery :)

  2. Beth @ Tasty Yummies

    YES! Roasted strawberries are my favorite. Add in some balsamic vinegar and forget about it, it’s over. This ice cream looks incredible. I think it’s time for my ice cream maker to make it’s first appearance of the year.

  3. Rachel @ Baked by Rachel

    Ohhh you HAVE to make a custard based soon. You’ll love it even more. It’s heavenly. PS I totally made a strawberry ice cream today without having even seen this but it’s different – no worries.

  4. Aparna B.

    I knew I should have bought that attachment for our mixer. We had the pasta one and I returned it and used the $250 to buy something else I probably don’t use in my kitchen. I really want this attachment though. My sister has one and she uses it like twice a year, but it’s still justifiable. Great idea on roasting those strawberries beforehand! One of my favorite restaurants in town makes a strawberry mint lemonade and if I think those flavors are the bees knees, having that in frozen form will probably make me wish this weather was here year-round. Oh wait I already wish that.
    Glad you’re finally get some sunshine! I have been loving it!

  5. Nicole

    I’ve never heard of roasted strawberries before but they sure do seem to get a good wrap from everyone. This looks great and I’m super excited that it’s dairy free.

  6. Mary@FitandFed

    That’s the same ice cream maker that I have, the attachment to the KitchenAid Stand Mixer! It’s worked well for me. The way it attaches to the paddle took me a little getting used to but I have it down now. I like the way you roasted the strawberries, I’m sure that intensifies the flavor, and added them at the end. I love having little chunks of strawberry in my strawberry ice cream. I have a strawberry frozen kefir recipe that I make often.

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  9. Victoria

    Though afraid i’m not good enough to make this! last time I tried to make ice cream, my kitchen looked like the one from Minecraft lol The only time I managed to make a decent ice cream was in ice cream game Freezeria :D but i’ll give it another shot :P

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    Hi. Your strawberry-mint ice-cream looks delicious and I’m tempted to try it out. I haven’t used my ice-cream maker in years because all the ice-creams I’ve made have turned out hard as a rock after freezing it. Is yours that way too? I’ve tried other suggestions with adding alcohol to avoid having it turn out so hard, which really works, but you can really taste the alcohol, which I don’t like.


  12. Sheri

    How much honey do you use? It says ? cup. This looks delicious, planning to make it for mother’s day!

    1. Running to the Kitchen Post author

      Sorry about that, it’s 1/3 cup. Had a glitch with the recipe card area for 1/3 measurements where it’s displaying a ? instead. Appreciate you pointing it out!


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