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Blender Strawberry Ice Cream – Paleo, AIP, Vegan

Blender Strawberry Ice Cream
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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.

Ingredients

Scale
  • 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

  1. Prepare Sweetened Coconut Milk: Warm the coconut milk slightly and stir in honey until fully dissolved. Let it cool to room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://easyrecipeacademy.com/blender-strawberry-ice-cream/