Strawberry Coconut Ice Cream – Vegan, Dairy-Free, Gluten-Free & Refined Sugar-Free
A creamy, fruity, and gut-friendly frozen treat made with coconut cream, real strawberries, and a touch of maple syrup. This no-churn strawberry ice cream is free from dairy, gluten, and refined sugar—perfect for a clean summer indulgence.
Equipment
Ingredients
- 400 ml Coconut cream
- 300 g Strawberries fresh
- 80 g Maple syrup or raw honey
- 1 tsp Vanilla bean paste
- 1 tsp Lemon juice fresh
- 1 pinch Salt sea or pink
- 3 tbsp Coconut milk full-fat
Instructions
- Rinse and hull your strawberries, then blend them into a smooth purée. Set aside.
- 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).
- Pour the mixture into your blender with the strawberry purée. Blend until silky smooth.
- Let the mixture cool to room temp, then refrigerate for at least 3 hours (or overnight).
- Pour the mixture into a loaf pan and freeze
- Let it sit at room temp for 10 minutes before scooping. Garnish with fresh mint or extra strawberries for that ‘wow’ factor.
- Serve and enjoy
Notes
Use chilled coconut cream for the creamiest texture. If using canned cream, refrigerate overnight and scoop only the thick part.
Frozen strawberries work too, just thaw and drain before puréeing to avoid a watery texture.
Want a lighter version? Use half coconut cream and half oat milk, but expect a softer freeze.
Add-ins: Stir in chopped dark chocolate, freeze-dried berries, or swirl in strawberry chia jam before freezing for extra texture and flavour.
Kid-friendly tip: Pour into silicone moulds for fun strawberry ice cream pops!
YourDani x x
Nutrition
Calories: 185kcal
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