• Strawberry Coconut Ice Cream

    Strawberry Coconut Ice Cream

    Berries, berries, berries. We have strawberries growing from almost every dirt corner of our house. This year, I decided to rearrange my kitchen garden to grow more stuff I can consume. Out came a lot of climbing roses, columbine, and fragrant flowers, and in went herbs, tomatoes, peas, and a strawberry patch. The strawberries must be thinking, “uh, now she’s herding us – that’s ok, we’ll do our thing here too.”


    I started the strawberry patch project four weeks ago, and we have had
    several yields of strawberries (about four cups of strawberries at a
    time). I didn’t buy these plants, they kind of found us the first few
    years of living here – scattered on the edges of the property. Our
    neighbors had grown them for a while, so I assumed they just inched
    there way onto our little plot of earth. It’s a virtue and a curse of living in the
    Pacific Northwest – when plants like it here, they grow everywhere
    (later this summer, I’ll tell you about our blackberries).


    As a result, I’m on my fourth batch of strawberry coconut ice cream, however I see countless smoothies and frozen pops ahead of us if this harvesting keeps up.

    I add melted chocolate (a cool way to make chips in the ice cream) to our strawberry ice cream, but it’s up to you – this recipe is delicious solo, or you could also add some diced strawberries to the mixture.


    Posted in Dairy-Free, Desserts, Egg-Free, Gluten-Free, Lactose-Free, Paleo, SCD, Vegetarian  |  3 Comments

    3 Responses to Strawberry Coconut Ice Cream

    1. barbara says:

      okay, that is making my mouth water! 🙂 I tried making chocolate coconut ice cream recently, and it turned out well, but wasn’t as smooth as i would have liked— most likely because I didn’t have an ice cream maker.
      well, I really need to remedy that, and start growing strawberries too! yum!

    2. Erica says:

      You can make this without an ice cream maker. Chill the liquid for at least a few hours in the refrigerator. Then, take it out every 30 minutes or so to blend it (by hand or by processor) and place it back in the freezer. After about three or four cycles it should be uniformly mixed and starting to freeze. At this point, serve or store in a sealed container.

    3. Angie says:

      I love your recipes! I don’t like using honey a lot in my baking, do you have any suggestions for replacement in this recipe ? In your baked goods, could I replace the honey with a granulated sweetener and maybe use almond milk to help with moisture? Thanks!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

  • Free recipes & inspiration

  • Recent Comments

  • Sources & tips

  • Measurement equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
  • Cookbooks

    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
  •  target=