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.
- 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.
- 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 😉
- 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 Recipe With Coconut Milk
Equipment
Ingredients
- 2 cans coconut milk
- ½ cup raw honey (or coconut sugar)
- 4 egg yolks
- ½ tsp salt
- 2 cups fresh strawberries (tops removed)
- 2 TBSP vanilla extract (or make your own)
Instructions
- 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 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 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 the 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 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 about 1 hour.
- Pour into your 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.
Notes
Nutrition
Want More Ice Cream?
- Homemade Mint Chocolate Ice Cream – This ice cream gets its green color (and healthy fats) naturally from avocado.
- Easy Homemade Strawberry Gelato – Just like the gelato I had in Italy!
- Butter Pecan Ice Cream – Easy and always a crowd-pleaser.
- Chocolate Chip Coffee Popsicles – My personal favorite. Sometimes I share…
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Ever made your own homemade ice cream? What’s your favorite flavor? Share below!
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!
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….
Can this be sweetened with stevia, and if so, how much?
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 ?
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.
where do I find the tin can method?
It was linked in the post above, but the PDF is here https://www.coffeecupsandcrayons.com/make-ice-cream-coffee-can/
It sounds delicious!! I’m going to try it. By the way what blender do you recommend?
We have this one
Doesn’t coconut milk contain SATURATED fat which is not recommended?
Actually, saturated fats are very healthy! https://wellnessmama.com/1265/saturated-fat/
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!
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).