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Wellness Mama » Blog » Recipes » Dessert Recipes » Strawberry Coconut Milk Ice Cream Recipe

Strawberry Coconut Milk Ice Cream Recipe

July 23, 2015 (Updated: August 7, 2019)   —  by Katie Wells

Strawberry Coconut Milk Ice Cream Recipe

Reading Time: 3 minThis post contains affiliate links. Click here to read my affiliate policy.

Table of Contents[Hide][Show]
  • Coconut Milk & Ice Cream+−
    • Choose Your Method
    • Want More Ice Cream?
  • Strawberry Coconut Milk Ice Cream Recipe
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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 chilling 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
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4.58 from 7 votes

Strawberry Coconut Milk Ice Cream Recipe

Simple coconut milk ice cream made with fresh strawberries and natural sweeteners for a delicious and guilt free treat.
Course Dessert
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 307kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 2 13.5 ounce cans coconut milk
  • ½ cup  honey or coconut sugar
  • 4 egg yolks
  • ½ tsp  salt
  • 1 lb fresh strawberries tops removed
  • 2 TBSP  vanilla extract or make your own

Instructions

  • Heat the coconut milk and sweetener over medium heat until chosen sweetener is dissolved and mixture is hot. Do not let this boil!
  • 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. Blending/whisking constantly, slowly add a small amount of the hot coconut milk mixture at a time until completely incorporated and smooth.
  • Return the sweetened milk and egg mixture to pan, add the salt, and simmer for 2-3 minutes or until slightly thickened, stirring occasionally.
  • Meanwhile, puree the fresh strawberries in the blender until smooth.
  • Remove the coconut milk mixture from the heat, stir in the vanilla, and add mixture to the blender with the strawberries. Blend until mixed and completely smooth.
  • Let mixture cool in the refrigerator for approximately 1 hour.
  • 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.

Nutrition

Serving: 1/2 cup | Calories: 307kcal | Carbohydrates: 25.2g | Protein: 3.7g | Fat: 22.8g | Saturated Fat: 18.9g | Cholesterol: 92mg | Sodium: 164mg | Fiber: 1.2g | Sugar: 20.6g

Want More Ice Cream?

  • Homemade Mint Chocolate Chip Ice Cream Recipe – This icecream gets its green color (and healthy fats) naturally from avocado.
  • Easy Homemade Strawberry Gelato Recipe – Just like the gelato I had in Italy 🙂
  • Butter Pecan Ice Cream Recipe – Easy and always a crowd pleaser!
  • Chocolate Chip Coffee Popsicles – My personal favorite. Sometimes I share…

Like this recipe? Check out my new cookbook, or 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!

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Category: Dessert Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (51 Comments)

  1. Wendy

    January 8, 2016 at 1:41 AM

    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!

    Reply
  2. Norma Pascal

    December 6, 2015 at 7:44 PM

    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….

    Reply
  3. jane

    August 1, 2015 at 8:17 AM

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

    Reply
  4. Emily

    July 28, 2015 at 4:25 PM

    5 stars
    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!

    Reply
    • Audrey

      April 5, 2016 at 10:43 AM

      That’s what I’m wondering ?

      Reply
  5. Laura

    July 27, 2015 at 8:14 PM

    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.

    Reply
  6. Echel

    July 27, 2015 at 5:57 PM

    where do I find the tin can method?

    Reply
    • Katie - Wellness Mama

      July 27, 2015 at 6:01 PM

      It was linked in the post above, but the PDF is here https://www.coffeecupsandcrayons.com/make-ice-cream-coffee-can/

      Reply
  7. Joanna

    July 27, 2015 at 4:47 PM

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

    Reply
    • Katie - Wellness Mama

      July 27, 2015 at 6:05 PM

      We have this one

      Reply
  8. Mary Lou Ledgerwood

    July 26, 2015 at 5:56 PM

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

    Reply
    • Wellness Mama

      July 26, 2015 at 6:49 PM

      Actually, saturated fats are very healthy! https://wellnessmama.com/1265/saturated-fat/

      Reply
  9. Lisa

    July 26, 2015 at 5:09 PM

    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! ?

    Reply
    • Katie - Wellness Mama

      July 27, 2015 at 6:15 PM

      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 🙂

      Reply
      • Lisa

        July 27, 2015 at 10:26 PM

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

        Reply
  10. Luba

    July 26, 2015 at 1:34 PM

    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

    Reply
    • Wellness Mama

      July 26, 2015 at 8:14 PM

      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).

      Reply
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