Vegan Strawberry Ice Cream With A Twist

June 29, 2017

Make this vegan strawberry ice cream with red bell pepper and cayenne has an incredible flavor that is mind-blowing. Make this in your high-speed blender in less than 10 minutes.

This vegan strawberry ice cream takes less than 10 minutes to make in your high-speed blender and will blow your mind. The addition of red bell pepper and cayenne adds a delicious twist. Be open. This combination sounds insane. But, it is so amazing.

Just like with my pineapple coconut ice cream, this strawberry ice cream uses a base of almond milk and dates. You could make a really simple strawberry ice cream with just those three ingredients for kids. But, don’t miss out on trying the more exotic blend with the bell pepper. For those of you who’ve tried the strawberry bell pepper lemonade you would be acquainted with how amazing the flavor combo is.

If you’re sensitive to spicy notes, omit the cayenne pepper.

The goji berries are optional too, but give them a go, too if you can because they also add a further dimension of flavor as well as nutrient density.

For those of you with a conventional blender, you’ll need to soak your dates and goji berries, and then use a food processor. You will really struggle to make this recipe in your blender.

I use the KitchenAid® Pro Line® Series high-speed blender with all of my recipes. As many of you know, I own almost every blender on the market (they’re all kept in a butler’s pantry and in the garage!), and this blender is the best blender I’ve ever used. This is now the most powerful home blender on the market, and delivers the most power at the blade to completely pulverizes nuts, seeds, and fibrous fruits and vegetables to deliver a consistency that incredibly smooth and creamy.

When you’re blending thick ingredients like this ice cream, as well as nut butters and cake batters you can get some instability with a lot of other blenders. With the KitchenAid® Pro Line® Series blender the die-cast metal base (that doesn’t move no matter how fast you blend, most other machines have plastic bases), the jar pad that allows the container to sit indented on the base (with some other machines where the jar sits on top of the jar pad you can get a rocking motion when you manipulate the blend with the tamper), and the soft grip sleeve on the container and the tamper handle all help ensure ultimate stability while blending and manipulating your blend with the tamper.

A great feature of the KitchenAid® tamper is that not only does it allow you to burst air pockets and guide ingredients through the blades while the machine is running, but with the flex-edge spatula attached to the tamper you can also scrape down the sides of the container while the machine is running. This is really fantastic for scraping down cacao powder, protein powder, flours, and nut butters when making cake and ice cream. With other machines you have to use a separate spatula to do this.

I shared this strawberry ice cream on the Kitchenthusiast® site as part of my role as the global spokesperson for KitchenAid® blenders.

There are a ton of fantastic recipes on their site, including about 50 recipes developed by me for the KitchenAid® Pro Line® Series blender.

You can find the Pro Line® Series blender online or in stores at:

For those of you in Australia, look in Myer and David Jones, and for those of you in the UK, they’ve got them at Lakeland

Be bold and give this exotic strawberry ice cream a go, and let me know what you think!

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.


Vegan Strawberry Ice Cream With A Twist

This vegan strawberry ice cream takes less than 10 minutes to make in your high-speed blender. Red bell pepper and cayenne adds a delicious twist. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 to 6
Author Tess Masters



  1. Throw the milk, dates, bell pepper, cayenne, and goji berries (if using) into your KitchenAid® Pro Line® blender, and blast on high for 30 to 60 seconds, until the dates, bell pepper, and goji berries are completely pulverized, and the mixture is smooth.
  2. Scrape down the sides of the blender container. Add the frozen strawberries, secure the lid, remove the center lid cap, and insert the tamper.
  3. Holding the tamper in place with a firm grip, process on variable speed 11 for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.
  4. Scoop out, and serve immediately like a frozen yogurt, or chill in the freezer for 2 hours to firm up for a harder sorbet consistency. Do not freeze for much longer or ice crystals will develop.

Recipe Notes

Learn more about the KitchenAid® Pro Line® Series blender
Photo by Trent Lanz; styling by Alicia Buszczak