Strawberry Coconut Ice Cream – A Twist of Sunshine and Love

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This Strawberry Coconut Ice Cream is creamy and dreamy. It is made entirely without dairy, gluten, or refined sugar. It is delicious and requires no ice cream machine, and you only need a few ingredients!

Ah, strawberries. One of the best things I love about summer is the plentiful availability of ice cream. Is there anything more nostalgic than the sweet scent of fresh strawberries on a summer’s day?

This Strawberry Gelato recipe is one of my absolute favourites—not just because it’s delicious but also because it reminds me of the Bulgarian summers I spent picking strawberries in my Nan’s enormous village garden. It’s so lovely and reminiscent. I bet everybody has some like these…

Perfect as a summer treat or a sweet afternoon pick-me-up, like peanut butter banana ice cream or tangy blueberry lemon sorbet—mmm! All of these no-guilt frozen desserts fit neatly into a clean-eating lifestyle—no refined sugar, no additives, and no flavourings.

Why You’ll Love This Strawberry Coconut Ice Cream

• Dairy-free & vegan – made with full-fat coconut milk
• Gluten-free & grain-free – safe for coeliacs and those with intolerances
• Naturally sweetened – no refined sugar here, only fruit and maple syrup
• Easy to make – no complicated steps or fancy tools needed
• Full of real strawberries – no flavourings, just the real deal

Strawberry Coconut Ice Cream Ingredients (Serves 6)

1. Coconut cream
   Coconut cream gives this gelato its rich, creamy texture and provides healthy fats. The full-fat version ensures a smooth, indulgent feel without dairy, making it the perfect vegan dessert base.
2. Fresh strawberries
   Strawberries bring natural sweetness and vibrant colour to the gelato. Packed with antioxidants and vitamin C, they’re tasty and a healthy addition to any dessert.
3. Maple syrup
   Maple syrup adds a touch of sweetness while being a natural alternative to refined sugars. It also imparts a subtle caramel-like flavour, balancing the tartness of the strawberries.
4. Vanilla extract
   Vanilla extract enhances the gelato’s overall flavour, adding a warm, comforting note that complements the fruity strawberries and coconut richness.
5. Lemon juice
   Lemon juice brightens up the flavour, cutting through the sweetness and enhancing the strawberries’ natural taste. It adds a fresh, zesty kick that balances the creamy coconut milk.
6. Sea salt (a small pinch)
   A pinch of sea salt heightens the ingredients’ flavours, making the gelato’s sweetness stand out even more. It’s a slight touch, but it makes a big difference in taste!
7. Optional: Arrowroot starch (2 tbsp)
   Arrowroot starch is a natural thickener that helps gelato achieve a smoother, creamier texture. It’s a great addition to gelato if you want a velvety mouthfeel.

These ingredients combine to create a gelato that’s not only delicious but also nourishing. It provides healthy fats, antioxidants, and natural sweetness without any refined sugar!

Strawberry Coconut Ice Cream Method

1. Prep the strawberries
   Rinse and hull your strawberries, then blend them into a smooth purée. Set aside.
2. Create the base
   In a mixing bowl, beat the coconut cream with a hand mixer until creamy and fluffy. Then add maple syrup, vanilla, lemon juice, sea salt, and arrowroot (if using).
3. Blend it all
   Pour the mixture into your blender with the strawberry purée. Blend until silky smooth.
4. Chill thoroughly
   Let the mixture cool to room temp, then refrigerate for at least 3 hours (or overnight).
5. Freeze
   Pour the mixture into a loaf pan and freeze
6. Serve and enjoy
   Let it sit at room temperature for 10 minutes before scooping. Garnish with fresh mint or extra strawberries for that ‘wow’ factor.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	185 kcal
Fat	13g
Carbohydrates	17g
Fibre	3g
Natural sugars	9g
Protein	1.5g

Ingredient Tips & Tweaks

• Fresh or frozen strawberries? Both work well, but thaw frozen berries first and drain excess liquid for a richer flavour.
• Too tart? Add a bit more maple syrup or a few drops of stevia to balance.
• Creamier texture? Arrowroot helps, but a tablespoon of nut butter can also give a velvety mouthfeel.
• Nut allergy? You can skip the lemon juice and substitute vanilla coconut yoghurt to boost flavour and texture naturally.

Nutritional Benefits

This gelato isn’t just tasty—it’s packed with nutrients your body will love:

• Strawberries are rich in vitamin C, antioxidants, and fibre.
• Coconut milk brings MCTs (medium-chain triglycerides), which may support metabolism and energy.
• Maple syrup is a natural sweetener that doesn’t spike blood sugar like refined sugar.
• Gut-friendly & anti-inflammatory – a win for anyone focused on holistic wellbeing.

FAQ

Can I use a sweetener substitute like stevia or monk fruit instead of maple or date syrup? Yes, you can. Both stevia and monk fruit are great low-carb, sugar-free alternatives. However, remember that they are much sweeter than maple or date syrup, so you may need to adjust the amount. Additionally, they won’t add the same rich, caramel-like flavour as the syrups, so consider adding a dash of vanilla or a pinch of salt to enhance the overall taste.

Can I use coconut milk only? You can, but the result will be less creamy. Coconut cream gives ice cream that dreamy, rich texture.

Can I use other berries? Absolutely! Try raspberries or a mix of berries—just strain out seeds if you prefer a smoother finish.

Is strawberry coconut ice cream safe for toddlers? Yes! This is a lovely treat for little ones as long as they don’t have strawberry allergies. You might even sneak in a little ground flaxseed for added fibre.

Can I make it ahead of time? Yes! You can make it a few days ahead and keep it in an airtight container in the freezer. Just let it soften at room temperature for 10–15 minutes before serving.

How long will it keep in the freezer? For optimal taste and texture, it’s best enjoyed within 2 weeks, though it will technically last longer. Store it in a well-sealed container to prevent ice crystals.

Can I reduce the sweetener? Absolutely. You can use less maple syrup or opt for stevia or monk fruit. Just taste the base before freezing and adjust to your preference.

Can I add mix-ins like chocolate chips or nuts? Of course! Stir in chopped nuts, dark chocolate chunks, or freeze-dried berries after blending and before freezing for added texture and flavour.

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