Strawberry Coconut Ice Cream
Hey there, friend! If you’re dreaming of a creamy, dreamy dessert that’s as easy as it is delicious, you’ve come to the right place.
This Strawberry Coconut Ice Cream is the perfect blend of sweet, tangy strawberries and rich, velvety coconut milk. It’s a no-churn wonder, meaning you don’t need an ice cream maker to whip up this tropical treat.
Whether you’re hosting a summer BBQ or just craving something cool and indulgent, this recipe is your shortcut to pure bliss.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Prep Your Strawberries
Start by washing and hulling your strawberries. Slice them into small pieces and toss them with a bit of sugar to draw out their natural juices. Let them sit for about 10 minutes—this will create a syrupy strawberry mixture that’s bursting with flavor.
Step 2: Blend the Base
In a blender or food processor, combine the macerated strawberries, creamy coconut milk, and a touch of vanilla extract. Blend until smooth and luscious. If you like a little texture, pulse it a few times to leave some strawberry chunks.
Step 3: Whip It Good
In a separate bowl, whip up some chilled coconut cream until it’s light and fluffy. Gently fold the strawberry mixture into the whipped coconut cream until fully combined. This step is what gives the ice cream its airy, scoopable texture.
Step 4: Freeze and Enjoy
Pour the mixture into a loaf pan or airtight container, smooth the top, and pop it in the freezer. Let it set for at least 4-6 hours, or until firm. When you’re ready to serve, scoop it into bowls or cones and garnish with fresh strawberries or shredded coconut for an extra touch of magic.
Pro Tips
- Use full-fat coconut milk and coconut cream for the creamiest texture.
- If your strawberries aren’t super sweet, add a bit more sugar to taste.
- For a boozy twist, add a splash of coconut rum to the mixture before freezing.
- To make it extra fancy, layer the ice cream with a homemade strawberry swirl before freezing.
Storage
- Store in an airtight container in the freezer for up to 2 weeks.
- Let it sit at room temperature for 5-10 minutes before scooping for easier serving.
- Avoid refreezing melted ice cream, as it can affect the texture.
Strawberry Coconut Ice Cream
Description
This easy, no-churn Strawberry Coconut Ice Cream combines fresh strawberries, creamy coconut milk, and a hint of vanilla for a refreshing dessert that’s perfect for warm days or anytime you need a sweet escape.
Ingredients
Instructions
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Macerate the Strawberries:
 In a bowl, toss the sliced strawberries with sugar. Let sit for 10 minutes to release their juices.
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Blend the Mixture:
In a blender, combine the macerated strawberries, coconut milk, and vanilla extract. Blend until smooth.
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Whip the Coconut Cream:
In a separate bowl, whip the chilled coconut cream until light and fluffy.
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Combine:
Gently fold the strawberry mixture into the whipped coconut cream until fully incorporated.
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Freeze:
Pour the mixture into a loaf pan or airtight container. Smooth the top and freeze for 4-6 hours, or until firm.
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Serve:
Scoop into bowls or cones, garnish if desired, and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 8g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a smoother texture, strain the strawberry mixture before blending.
- If you don’t have coconut cream, you can use an additional can of coconut milk (just scoop out the solid part).
- This recipe is naturally dairy-free and vegan-friendly.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
