Make this guilt-free and delicious Strawberry Ice Cream with coconut milk. It’s so creamy and so good.
Welcome back to ice cream week. Today I am sharing with you a strawberry ice cream with coconut milk that happens to be refined sugar-free as well. You may think this recipe is not very flavorful by the title, but I guarantee it tastes as good as a real frozen dessert.
This strawberry ice cream is very creamy. The coconut milk helps to create almost the same texture as traditional ice cream. Now, I have to be honest. If you don’t like the flavor of the coconut, you may not like this recipe because you can really taste the coconut flavor in there. .
I chose to use strawberries for this recipe because they make a really yummy combo with coconut milk. And if you have really sweet strawberries, you can reduce the amount of honey in this recipe. It will be very flavorful and a great snack for your kids. Strawberries are such a wholesome and delicious way to add sweetness to your recipes like this No Bake Chocolate Strawberry Bars or Strawberry Chia Pudding.
I made this strawberry ice cream recipe a few days ago and my 1 year and a half old nephew loves it and to be honest, it wasn’t only him who enjoyed this recipe. My entire family really likes it. This strawberry ice cream was gone in two days.
One last tip before you jump to the recipe. Since this isn’t a very fatty ice cream, it will need to be on a counter to soften for about 30 minutes before you serve it. I hope you enjoy it! If you want to try more, check out this 10 Ice Cream Recipes post! Or if you’re in a strawberry mood, try these 10 Strawberry Summer Treats!
Strawberry Ice Cream
Ingredients
- 2 big frozen bananas
- 2 cups frozen strawberries
- 2 cups of coconut milk
- 3 tbsps honey or maple syrup or agave
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- In a blender or food processor, add strawberries, bananas, and coconut milk.
- Blend for about 3-5mins or until smooth.
- Then add honey, vanilla, and salt.
- Blend again for 1 minute or so.
- Pour into a container and place in a freezer.
- Freeze it for 3-5 hours or overnight.
- Before serving, let soften on a counter for 30 minutes.
Notes
- You need a powerful blender or food processor for this recipe as you do not want to burn out the motor.
- If you have really sweet strawberries, you can reduce the amount of honey in this recipe. If your strawberries aren't super ripe, add extra honey.
- To store: Keep tightly wrapped in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Ice Cream Recipes!
for future recipes, honey being vegan is debatable (and usually isn’t considered vegan).
My bad. I forgot to add a note in the instructions to replace honey for maple syrup or agave. Thanks for your comment!
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This ice cream looks so refreshing and wonderful!! What a perfect summer treat 😍.
I’m curious about what kind of coconut milk you used. Was it canned, did you make it from a coconut or is it the boxed kind for cereal? Thanks so much
It’s from the can because it’s creamer 😉