Dairy-Free Strawberry Ice Cream
This is an easy no-churn recipe for a small batch of dairy-free strawberry ice cream made with fresh or frozen berries, canned coconut milk, and honey. Plus, a secret ingredient that makes this ice cream extra velvety and smooth!
Servings: 4 Servings
Calories: 282kcal
Equipment
Ingredients
- 13.5 ounces unsweetened canned coconut cream, full fat 1 can refrigerated overnight
- 5.3 ounces coconut milk strawberry yogurt
- 2 cups fresh or frozen strawberries
- juice from 1/2 a lemon
- 2 tablespoons honey sweeten to taste
- 1 pinch salt
Instructions
- Refrigerate the can of unsweetened coconut milk the night before - This will cause the coconut solids and liquids to separate in the can. We are only using the coconut solids from the can. Note - If your can of coconut milk is mostly solid, use the whole can. If it half solid, half liquid, use 3/4 of the whole can (all solids, some liquid). If the solids are less than half, add another can to get more solids. If there are no solids, try another can.
- Add all of the ingredients to a blender or food processor and blend until smooth and creamy. This may take about 3 minutes.13.5 ounces unsweetened canned coconut cream, full fat, 2 cups fresh or frozen strawberries, juice from 1/2 a lemon, 2 tablespoons honey, 1 pinch salt, 5.3 ounces coconut milk strawberry yogurt
- Pour the ice cream mix into the ice cream container and freeze overnight.
- When ready to serve, remove the ice cream from the freezer and let sit at room temperature for a few minutes to soften. Serve on an ice cream cone or in a bowl and Enjoy!
Notes
- Coconut Milk - Refrigerate the can of coconut milk overnight. This will separate the coconut solids and liquid. Do not use carton coconut milk. If there are hardly any coconut solids in the can, try another can.
- Sweetener - Use any sweetener of choice, or omit altogether. To make the ice cream vegan, use maple syrup.
- Defrost Slightly - The ice cream freezes well and will need a few minutes on the counter to soften slightly.
- Yogurt - I use the small single-serve coconut yogurt from So Delicious.
- Ice Cream Container - If you don't have an ice cream container, you can use a loaf pan, small cake pan, small casserole dish, or heavy Tupperware. For everything but the Tupperware, I would recommend covering with plastic wrap and aluminum foil to keep the ice cream cold.
Nutrition
Calories: 282kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 34mg | Potassium: 393mg | Fiber: 2g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 43mg | Calcium: 70mg | Iron: 4mg