Who doesn’t love strawberry ice cream? It’s sweet, creamy, and perfect for just about any occasion. But what if you’re avoiding dairy, refined sugar, or eggs? No problem! This version of strawberry ice cream is Paleo, AIP, and Vegan. And here’s the best part: it’s super easy to make. All you need is a blender, a few simple ingredients like coconut milk and strawberries, and a little freezer time. No ice cream maker? No worries. This recipe is your go-to for a quick, healthy treat that doesn’t skip on flavor.
Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: None (just freezing time)
- Total Time: 10 minutes + freezing
- Servings: 5
- Difficulty: Easy
What You’ll Need:
- Equipment: High-speed blender, ice cube trays, freezer-safe container
- Pro Tip: Freeze your coconut milk in advance to save time!
Ingredients You’ll Need
Main Ingredients:
- Coconut Milk Ice Cubes: 3 cups of full-fat coconut milk, frozen into cubes.
- Frozen Strawberries: 2 cups, halved for easier blending.
- Coconut Milk (warmed): ¾ cup. Option: swap with raw dairy milk if you’re not vegan.
- Honey: ½ cup (use maple syrup for a vegan or Low-FODMAP version).
- Vanilla Extract: 1 tablespoon (totally optional).
Swaps & Substitutions:
- No honey? Use maple syrup or liquid allulose.
- Not a strawberry fan? Try blueberries, mango, or peaches instead.
- Don’t want coconut milk? Homemade cashew cream is a great alternative.
How to Make It
Sweeten the Coconut Milk:
Warm up the liquid coconut milk slightly. Stir in the honey (or your preferred sweetener) until it dissolves. Let it cool to room temp.
Blend the Frozen Stuff:
Toss your frozen coconut milk cubes and strawberries into the blender. Pulse until everything is crushed, like a fluffy snow. It’ll be noisy, but worth it.
Add Liquid:
Pour in about two-thirds of the sweetened coconut milk mixture, plus the vanilla extract if you’re using it. Blend on high. Use a tamper or scrape the sides if needed to keep things moving.
Check the Texture:
Too thick to blend? Add the rest of the liquid slowly until it’s creamy. Don’t overdo it, or the ice cream will turn slushy.
Freeze or Eat:
For soft-serve vibes, dig in right away. Prefer firmer scoops? Transfer to a container and freeze for about an hour.
Scoop Like a Pro:
If it’s super hard after freezing, let it sit on the counter for 10–15 minutes before scooping.
Extra Tips and Customizations
Diet Variations:
- For Low-FODMAP: Use maple syrup instead of honey.
- For Keto: Swap honey for liquid allulose.
Get Fancy:
- Add a pinch of sea salt to enhance the sweetness.
- Swirl in roasted strawberry puree or balsamic glaze for a gourmet twist.
Switch It Up by Season:
- Summer? Use peaches or cherries.
- Fall? Pumpkin puree for a cozy vibe.
Pro Tips for the Perfect Scoop:
- No ice cube trays? Freeze the coconut milk flat in a silicone bag and break it up.
- Want it easier to scoop straight from the freezer? Add a splash of vodka to the mix before freezing (don’t worry, you won’t taste it).
Storage & Serving Suggestions
- How to Store:
Keep it in an airtight container for up to a week. Pro tip: press plastic wrap on the surface to keep it smooth. - What to Serve With It:
Pair with almond flour cookies, paleo brownies, or a fresh fruit salad. - Quick Single Servings:
Freeze smaller portions in silicone molds, so you can grab them whenever you get a craving.
Why You’ll Love It
This recipe is quick, customizable, and totally guilt-free. Whether you’re making it for friends or indulging on your own, it’s a crowd-pleaser. Plus, no fancy ice cream maker needed! Just your blender, some frozen coconut milk, and your favorite fruit. Let’s be real—what’s not to love about that?
PrintBlender Strawberry Ice Cream – Paleo, AIP, Vegan
This creamy, refreshing strawberry ice cream is a guilt-free indulgence perfect for hot days. Made with wholesome, dairy-free ingredients, it’s Paleo, AIP, and Vegan-friendly. The recipe is quick to prepare and uses a blender—no ice cream maker required! Sweetened naturally and packed with fruity goodness, this treat is as healthy as it is delicious.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes + freezing time
- Yield: 5 servings 1x
- Category: Dessert
- Cuisine: Vegan, Paleo, AIP
Ingredients
- 3 heaping cups full-fat coconut milk ice cubes (frozen in advance)
- 2 heaping cups frozen strawberries (halved or quartered)
- ¾ cup warmed coconut milk (or raw dairy milk for non-vegan versions)
- ½ cup honey (use maple syrup for vegan/Low-FODMAP or liquid allulose for low-carb)
- 1 tablespoon vanilla extract (optional)
Instructions
- Prepare Sweetened Coconut Milk: Warm the coconut milk slightly and stir in honey until fully dissolved. Let it cool to room temperature.
- Blend Frozen Ingredients: Add the coconut milk ice cubes and frozen strawberries to a high-speed blender. Blend until powdered. This step might be noisy but ensures a smooth texture.
- Incorporate Liquid Gradually: Pour in about two-thirds of the sweetened coconut milk mixture along with the vanilla extract (if using). Blend on high speed, using a tamper or scraping down the sides as needed. Gradually add more liquid if necessary, but avoid adding too much to keep the mixture thick.
- Achieve Ice Cream Consistency: Blend until smooth and creamy. If the mixture is too soft for scooping, transfer it to a freezer-safe container and freeze for at least 1 hour.
- Serve and Enjoy: Scoop into bowls or cones for serving. If frozen solid, let it sit at room temperature for 10–15 minutes before scooping.
Notes
Serving Suggestions:
- Garnish with fresh strawberries or mint leaves for a pop of color.
- Pair with grain-free cookies or drizzle with melted dark chocolate for an indulgent touch.
Tips & Tricks:
- Use full-fat canned coconut milk for creaminess; light versions won’t yield the same rich texture.
- Gradually add liquid to control consistency—too much will make it runny.
- Wet your ice cream scoop for easier serving.
Storage & Reheating:
- Store leftovers in an airtight container in the freezer for up to a week.
- Let frozen ice cream soften at room temperature for 10–15 minutes before scooping to regain its creamy texture.