Strawberry Milkshake Without Dairy — Creamy Vegan Recipe

This dairy-free milkshake made with coconut milk and fresh strawberries gives a lighter, refreshing twist to a classic summer treat. It’s naturally vegan and gluten free.

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This dairy-free milkshake blends the bright flavor of summer strawberries with creamy coconut milk. It tastes indulgent yet feels lighter than a traditional shake. Because it’s both dairy free and gluten free, it’s a versatile choice whether you follow a plant-based diet or simply want a fresher summer treat.

There’s something distinct about a strawberry milkshake: sweeter, brighter, and perfect for warm afternoons. This recipe highlights fresh fruit and coconut for a shake that’s rich in flavor without the heaviness of cream.

Whether you avoid dairy or not, this dairy-free milkshake earns a spot in your summer recipe lineup.

Try a dairy-free milkshake for a lighter take on a classic!

• Only 4 main ingredients.
• Coconut milk adds natural flavor and is lighter than heavy cream.
• Vegan and gluten free.
• Easy to vary with other fruits and non-dairy bases.

Ingredients you’ll need

• Fresh strawberries: Choose firm berries with deep red color and no soft spots.
• Coconut milk: Use light or full-fat coconut milk; full-fat gives a thicker texture.
• Non-dairy frozen dessert: A coconut milk–based strawberry or vanilla frozen dessert provides creaminess. Use your favorite brand.
• Sugar: A small amount to macerate the strawberries and bring out their juices.

Recommended tools and equipment

• Chef’s knife and cutting board to hull and slice strawberries.
• Mixing bowl for macerating the fruit.
• Sturdy blender to achieve a smooth, scoopable shake texture.

How to make a dairy-free milkshake

Step 1: Slice, macerate and freeze the strawberries

Hull strawberries and quarter them.

Place the slices in a bowl, sprinkle with a little sugar, and toss to coat. Let the strawberries sit for about 10 minutes so they soften and release their juices into a syrup.

PREP TIP — Macerating means adding sugar to fruit so it softens and releases sweet juices that enhance flavor and texture.

After macerating, spread the strawberries on a tray or leave them in the bowl and place in the freezer until solid, about 40 minutes to 1 hour.

Step 2: Blend to the perfect consistency

In a blender, combine the whole pint of non-dairy frozen dessert, ½ cup coconut milk, and the frozen strawberries, including any syrup from macerating. Blend until smooth, stopping to scrape down the sides as needed.

Take care not to make the shake too runny. If the blender struggles or the texture is too thick, add up to an additional ¼ cup coconut milk, a little at a time, until you reach the desired scoopable consistency.

Pour into glasses and serve immediately. Sit back, relax, and enjoy a cool summer moment.

Variations and substitutions

This basic template works with many non-dairy bases—adjust liquid to achieve your preferred thickness.

• Oat milk and oat-based frozen dessert for a milder flavor.
• Soy milk and soy-based frozen dessert for a neutral base.
• Almond milk and almond-based frozen dessert for a nutty note.

Other fruits and flavors to try

Switch fruits and frozen dessert flavors to match the season or your mood.

• Chocolate: use a dairy-free chocolate frozen dessert with a vanilla non-dairy milk.
• Blueberries or blackberries: pair with a vanilla non-dairy base.
• Cookies and cream: use vegan cookies and a neutral non-dairy frozen dessert.
• Mango: pairs beautifully with coconut milk for a tropical shake.

More dairy-free recipes with strawberries

Fresh strawberries brighten many dishes—try them in salads, drinks, and desserts for a simple seasonal boost.

• Strawberry Arugula Salad with Basil and Mint is a light summer salad.
• Strawberry-Basil Prosecco Punch is a refreshing party drink featuring bright strawberry flavor.

Recipe