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Dairy-Free Strawberry Ice Cream

Avoid dairy, refined sugar, and trans fat by making this healthy and delicious Dairy-Free Strawberry Ice Cream.
Course Dessert
Cuisine American
Keyword dairy free, dessert, gluten-free, healthy, paleo, Snacks, Special Diet, spring, summer, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 people
Calories 105kcal

Ingredients

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.
  • This dairy-free strawberry ice cream is low in fat, so it takes longer to soften than traditional ice cream recipes. You can leave it at room temperature for a few minutes before you scoop the ice cream.
  • To store: Keep tightly wrapped in the freezer for up to 3 months.

Nutrition

Serving: 1/6 | Calories: 105kcal | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 246mg | Fiber: 3g | Sugar: 17g