Strawberry Ice Cream Recipe

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strawberry ice cream
Wellness Mama » Blog » Recipes » Strawberry Ice Cream Recipe

My kids have been begging for ice cream lately. Since many of our family’s summer activities involve getting outside in the heat and humidity, I decided a strawberry ice cream break was in order. This real food ice cream skips the red food coloring version from the grocery store. All you taste are the fresh berries and creamy texture.

Homemade Strawberry Ice Cream Recipe Ingredients

This coconut milk ice cream is similar to my original butter pecan ice cream (a family favorite). However, this homemade strawberry ice cream makes use of the gorgeous seasonal strawberries we have. Strawberries are naturally high in vitamin C, potassium, and dietary fiber. Plus the recipe is dairy free.

If your family eats dairy, you could substitute raw, whole milk, and heavy cream or whipping cream for the coconut milk. Try 2 cups cream and 1 and 1/3 cups whole milk instead of the coconut milk. To keep the milk raw you could skip the cooking part. Be sure to use pasture-raised eggs from a healthy source you trust though if you don’t want to cook the milk. The local farmer’s market is one potential good option.

Some people prefer an eggless version, but the eggs really add to the creaminess since we’re creating a custard base.

Ice Cream Creations

You could really make this with any berry or fruit you like. Peach ice cream, mango, or raspberry are just a few ice cream flavor options. The strawberry flavor is my personal favorite.

Since this recipe uses fresh strawberries (and not artificial dyes), it won’t be bright pink. And if all you have are frozen strawberries, then you can thaw, drain, and use those if desired.

Try adding some diced chunks of strawberries to your ice cream machine near the end of the churn time.

Choose Your Method

There are several different ways to make this ice cream. It’s essential to mix it in some way or you’ll end up with ice crystal chunks.

  1. If you have an ice cream maker, chill the mixture and pour it into your ice cream bowl. Follow the manufacturer’s directions on your machine. We have this Cuisinart ice cream maker.
  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 😉
  3. For a no-churn option, you can also try a food processor. Once you’ve made the custard base (eggs, coconut milk, salt, and sweetener), freeze the mixture in a reusable silicone bag. Be sure to remove all of the air and freeze completely. Next, break the custard mixture into pieces and add to your food processor bowl along with the strawberry puree and vanilla. Blend until smooth and store in a freezer-safe container.
strawberry ice cream

Strawberry Ice Cream Recipe With Coconut Milk

This simple strawberry ice cream features fresh strawberries and natural sweeteners for a delicious treat. Use coconut milk for dairy free or use regular milk.
Prep Time 8 minutes
Cook Time 10 minutes
Chilling and Churning Time 1 hour 30 minutes
Total Time 1 hour 48 minutes
Calories 298kcal
Author Katie Wells


8 servings



  • In a medium saucepan, heat the coconut milk and honey or coconut sugar over medium heat until the mixture is hot and the sugar has dissolved. Do not let this boil!
  • Remove the pan from heat and temper in the egg yolks to make the custard base. To do this, beat the egg yolks in a medium bowl with a whisk until smooth. While whisking constantly, slowly add 1 cup of the hot coconut milk mixture a little bit at a time until completely incorporated and smooth.
  • Return the sweetened milk and egg mixture to the pan and gently heat over low heat until slightly thickened, stirring fequently. Again, do not let this boil. You'll scramble the eggs!
  • Meanwhile, puree the fresh strawberries in the blender until smooth.
  • Remove the coconut milk mixture from the heat and stir in the vanilla.
  • Add the mixture to the blender with the strawberry puree. Blend just until mixed and completely smooth.
  • Let the mixture cool in the refrigerator for at least 1 hour or until completely chilled.
  • Pour the chilled mixture into an ice cream maker and churn ice cream according to the manufacturer’s instructions. When you’re done it should be the consistency of soft serve.
  • Freeze for 1 hour before serving to firm up. You can also use a food processor or the tin can method (see notes).


Nutrition Facts
Strawberry Ice Cream Recipe With Coconut Milk
Amount Per Serving (1 serving)
Calories 298 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 97mg32%
Sodium 18mg1%
Potassium 288mg8%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 134IU3%
Vitamin C 22mg27%
Calcium 36mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


If you enjoy making ice cream at home, I highly recommend an ice cream maker. But if you don’t go that route, here are a couple of other options:
  • Tin Can Method
  • Food Processor Method: Once you’ve made the custard base (eggs, coconut milk, salt, and sweetener), freeze the mixture in a reusable silicone bag. Be sure to remove all of the air and freeze completely. Next, break the custard mixture into pieces and add to your food processor bowl along with the strawberry puree and vanilla. Blend until smooth and store in a freezer-safe container.

Want More Ice Cream?

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

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a 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.


52 responses to “Strawberry Ice Cream Recipe”

  1. Wendy Avatar

    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!

  2. Norma Pascal Avatar
    Norma Pascal

    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….

  3. Emily Avatar

    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!

  4. Laura Avatar

    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.

  5. Joanna Avatar

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

  6. Mary Lou Ledgerwood Avatar
    Mary Lou Ledgerwood

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

  7. Lisa Avatar

    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! ?

    1. Katie - Wellness Mama Avatar

      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 🙂

  8. Luba Avatar

    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

    1. Wellness Mama Avatar

      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).

    1. Savannah Avatar

      3 stars
      Made this for my son who is lactose in tolerant. He quite enjoyed it. I however was not super impressed. I make ice cream frequently and I have only had issues when the fruit is not cooked prior. My instincts told me I should cook down the strawberries in a bit of sugar and that would have prevented the tiny bit of texture issue I had. But I wanted to follow this recipe to a T to make sure. Doesnt matter how much u blend, it does do the tiniest but of difference to the freeze.
      Also please note, you do link to a coconut milk that is 13.5 oz. Therefore 2 cans is not 32 oz. Luckily I read the comments.
      Thanks for the recipe. I think w some tweaks I will get it to suit my pickiness. The flavor though, delish. Actually could have eaten just the custard lol.

      1. Shelby Avatar

        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.

  9. Heather C Avatar
    Heather C

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

  10. Kaylie Avatar

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

    1. Willow Avatar

      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. ?

  11. Nathalie Avatar

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

  12. Tanya Skinner Avatar
    Tanya Skinner

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

  13. Karly Avatar

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

    1. Michelle Avatar

      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

      1. Molly Avatar

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

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