Strawberry Coconut Milk Ice Cream Recipe

Strawberry Coconut Milk Ice Cream Recipe

My kids have been begging for ice cream lately, and since many of our family summer activities involve getting outside in the heat and humidity, I decided an inside project of learning to make coconut milk ice cream would be a fun break.

Coconut Milk & Ice Cream

This coconut milk ice cream recipe is similar to my original butter pecan ice cream (a family favorite), but makes use of the gorgeous seasonal strawberries that are available right now and is completely dairy free. If your family eats dairy, you could absolutely substitute an equal part mixture of whole milk and cream for the coconut milk in this recipe.

You could also make this with any berry or fruit (mango would be delicious as well), but strawberry is my personal favorite. Since this recipe uses only fresh strawberries (and not artificial dyes), it won’t have the bright pink color like some store bought versions.

Choose Your Method

There are two ways to make this ice cream:

  1. If you have an ice cream maker, just pour the mixture into the ice cream maker after blending and follow the instructions on your machine. (This is the ice cream maker we have)
  2. If you don’t have an ice cream maker (or even if you do), try this simple tin-can method for making ice cream by hand… just don’t use their recipe 😉
Strawberry Coconut Milk Ice Cream Recipe

1 vote

Print

Strawberry Coconut Milk Ice Cream Recipe

Yield 6 +

Simple coconut milk ice cream made with fresh strawberries and natural sweeteners for a delicious and guilt free treat.

Ingredients

  • 2 cans of coconut milk
  • 1/2 cup of honey or coconut sugar (preferred) or less to taste
  • 2 tablespoons of real vanilla extract (make your own)
  • 1/2 teaspoon real salt
  • 4 egg yolks
  • 1 pound of fresh strawberries (remove tops)

Instructions

  1. Bring the coconut milk and sweetener to a simmer over medium heat and stir until dissolved. Do not let this boil!
  2. Remove from heat and temper in the egg yolks. To do this, beat the egg yolks in a blender or in a medium bowl with a whisk until smooth. Slowly add tiny bits of the hot coconut milk mixture, whisking or blending constantly, until completely incorporated and smooth.
  3. Add vanilla extract and salt and blend again.
  4. Return to pan and simmer for an additional 2-3 minutes or until slightly thickened.
  5. While simmering, puree the fresh strawberries in the blender until smooth.
  6. Remove the coconut milk mixture from the heat and add to the blender with the strawberries. Blend until mixed and completely smooth. Let mixture cool in fridge for approximately 1 hour.
  7. Pour into ice cream maker (following instructions) or use tin can method. Freeze for 1 hour before serving.

Notes

If you aren't an ice cream purist and trust the source of your eggs, you can simply blend all the ingredients in a blender until smooth and add to the ice cream maker, skipping all the other steps. This will result in a slightly less creamy (but equally delicious) ice cream.

Courses Dessert

Like this recipe? Get all my recipes (over 500!) in a personalized weekly meal planner here!

Ever made your own homemade ice cream? What’s your favorite flavor? Share below!

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Become a Wellness Mama VIP member for free and get access to my handbooks & quick start guides to help you detox your home, become a master of home remedies, make beauty products from scratch, and conquer mealtime madness!

Yes! Let me in!

Wellness Mama widget banner

Reader Comments

  1. can I make this with fresh peaches?

      • Since it’s made with raw egg yolk, how long would it last in the freezer?

  2. What coconut milk do you use? The only kinds I can find here have thickeners. I am from Canada and cannot order from Trive.

    • Golden Star Coconut Milk doesn’t have thickeners. It only had coconut and water. They have it on Amazon, but I get it at the local Wal-Mart

  3. You rock! Thanks so much! Looks yummy AND easy enough!!! Right up my alley!!! Oh yes…AND healthy!!!

  4. Thank you! What an awesome surprise!

  5. This looks so delicious. the only thing I want to mention is that you should be aware of using coconut sugar.

    • Why? What’s wrong with coconut sugar?

      • Why is that? I have used it in my tea for years.
        Shannon

  6. This looks amazing! I can’t wait to try it.

  7. Would there be a way to change this recipe into chocolate ice-cream too?

    • It’s probability as simple as leaving out the strawberries, and adding cocoa powder to the sugar/milk mixture. I’d say start with 1/4 or 1/3 cup. Taste it, and if it needs more chocolatey flavor add a bit more, maybe up to 1/2 cup. I wouldn’t go more than that as it might change the texture, but you could always add chocolate chips. Oh, and you may need to add a touch of salt and/or increase sugar to balance the flavors. Play with it, and let us know how it turns out. ?

  8. How much coconut milk is in 2 cans? We can only find coconut milk in cartons here. Thanks!

  9. How many ounces in a can of coconut milk?

      • You replied twice that a can of coconut milk is 32 ounces. The recipe calls for 2 cans = 64 ounces which is clearly not correct. Coconut milk typically comes in 13.5-14 ounce cans.

  10. Would this work with homemade coconut milk?

    • Yes, though you may need to add extra eggs for the creaminess since homemade has less fat than canned milk

      • What canned coconut milk do you use?

  11. Hi Katie!
    What do you mean by equal part mixture of the raw milk and cream?
    How much cream and how much milk for this recipe? Thanks

    • If you eat dairy and want to make it with milk instead you will use 14oz of raw milk and 14oz of cream (same as 2 cans of coconut milk).

  12. This sounds absolutely wonderful! I have been on a coconut ice cream kick for awhile, but its so expensive. I am glad to have a couple recipes to try. Question, could I go without the eggs? I’d rather not use them if I dont have to, or maybe I could use an egg substitute? What would you suggest?? Also, I’d love to try a chocolate version, do you have any tips? Like, how much cacao powder would you use?? Thanks a bunch for all of the time you take to test recipes and share them with us all. It is such a blessing! ?

    • Working on a chocolate one. Eggs help the texture, but if you prefer not to use them, throw in an avocado instead (remove the pit and skin first). Chocolate avocado ice cream recipe coming this week 🙂

      • Oooh! That sounds fabulous. Thank you so very much!

  13. Doesn’t coconut milk contain SATURATED fat which is not recommended?

  14. It sounds delicious!! I’m going to try it. By the way what blender do you recommend?

  15. where do I find the tin can method?

  16. I made this ice cream tonight and it was truly delicious. It was creamy and just the right amount of sweet. Unfortunately I didn’t let it cool long enough and the temp was too high for my ice cream maker to handle. We ended up having ice cream soup – but it was enjoyed by all. Thank you for the recipe.

  17. This ice cream sounds delicious! We are making it right now. We used the strawberries, but we were wondering if we could make it without any fruit as vanilla. That way we could put on different toppings. Looking forward to tasting this later this evening!

    • That’s what I’m wondering ?

  18. Can this be sweetened with stevia, and if so, how much?

  19. In such a wonderful health conscious website I wonder why you use cans in some of your recipes. They have an epoxy liner made with Bisphenol A..I do my own coconut milk instead of buying it in a can. And I use my Vitamix blender to do the ice cream. It sounds fun to do it in a coffee can but not very healthy. I admire you and love your website…I’m just very much against using cans….

  20. In response to the comment above: If you use homemade coconut milk instead of canned (you can find cans without BPA) you will need to add more egg yolks otherwise you’ll have ice milk instead of ice cream- it just doesn’t work the same. We tried a batch with homemade coconut milk and ended up just throwing it out due to the popcicle-like texture. Good luck!
    Thanks for the great recipe!

  21. My dad’s favorite ice-cream was peppermint, (bright pink with bits of peppermint candies in it), which was fitting because his birthday was in Dec (the only time of year peppermint ice-cream is available). I always enjoyed it, too. The first thing I thought after reading Katie’s recipe is that it’d be really easy to adapt this to peppermint. I’ll just leave out the strawberries and vanilla, add peppermint extract and some chopped up really good quality dark chocolate. It could be better than the originals, and definitely healthier. When I try it, I’ll post the results.

    One thing I noticed is that Katie instructions say to add the vanilla extract, then simmer again. I’d like to suggest waiting to add the vanilla until everything is done being heated or the flavor will evaporate along with the alcohol. I made that mistake recently.

  22. waw i like the coconut ice cream thank you .

  23. I made the coconut chocolate for Christmas . because I make peanut butter balls for family they all count on them my 1 year old granddaughter and 7 year old grandson loves doing the dipping part,they aren’t the prettiest looking ones but love helping.So I made the coconut for me tastes just like an almond joy, have made them 3 times since,my hubby had tried to surprise me and make them but put everything in blender including the chocolate,they taste better and we then tried to use half of coconut oil and added almond butter in not as oily, love them.thank you so much as I need chocolate and sugar when I wake up these hit the spot and lots better for me to eat.

  24. Can I add whole eggs instead of just the yolks when using the blended method?

  25. After cooking, can I just throw it in the Vita Mix? Do I add ice?

  26. would this work with coconut cream? or should it be just coconut milk used?