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Strawberry Coconut Ice Cream

June 28, 2009 by Erica 7 Comments

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.”

strawberry-pea

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).

Frog-patch

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.

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Strawberry Coconut Ice Cream

You can easily make this plant based by using maple syrup in place of honey.
Servings: 4 servings
Calories: 503kcal

Ingredients

  • 2 cups strawberries trimmed
  • 1 cup honey or maple syrup
  • 2 cups coconut milk full-fat coconut milk
US Customary - Metric

Instructions

  • Blend the strawberries and honey until completely ground and mixed. You can also mash by hand.
  • Add the coconut milk and blend, or mix well by hand.
  • Add the mixture to an ice cream maker to create the ice cream.
  • Store in the freezer in a sealed container.

Nutrition

Calories: 503kcal | Carbohydrates: 79g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Sodium: 19mg | Potassium: 403mg | Fiber: 2g | Sugar: 73g | Vitamin C: 44mg | Calcium: 37mg | Iron: 4mg
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Nut Free, Paleo, Plant-based, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: coconut milk, strawberries

Previous Post: « Add Chocolate Chips to Ice Cream
Next Post: Raspberry Syrup »

Reader Interactions

Comments

  1. Sarah

    June 27, 2021 at 8:22 am

    Hi this looks great.
    Should I use coconut milk or coconut cream?

    Reply
    • Erica

      June 27, 2021 at 8:43 am

      Full fat coconut milk 🙂

      Reply
  2. Susan Berman

    June 12, 2021 at 1:51 pm

    Any suggestions for making SCD strawberry jelly doughnuts?

    Reply
    • Erica

      June 12, 2021 at 4:34 pm

      Hi Sue! You can inject some jam/jelly in my vanilla donuts using a syringe of some kind.

      Reply
  3. Angie

    February 14, 2013 at 5:23 am

    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!

    Reply
  4. Erica

    July 6, 2009 at 11:11 pm

    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.

    Reply
  5. barbara

    July 6, 2009 at 11:44 am

    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!

    Reply

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Measurement equivalents

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

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

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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