It’s been a lovely sunny weekend – and what better way to end a Sunday than with ice cream – in this case dairy-free ice cream?
The Easiest Strawberry & Coconut Ice Cream Ever!
A perfect way to end a sunny weekend, this strawberry and coconut ice cream is easy to prepare, naturally sweet, and paleo-friendly. Enjoy a healthy dessert that doesn't spike your blood sugar.
Servings: 4
Calories: 200kcal
Cost: 10
Equipment
- Blender
- Freezer-safe dish
Ingredients
- Frozen Strawberries
- Tin Coconut Cream
- Shredded coconut
Instructions
- Prepare the Ingredients: Begin by gathering a couple of handfuls of frozen strawberries and a whole tin of coconut cream. These are the base ingredients for your delicious ice cream.
- Blend the Mixture: In a blender, combine the frozen strawberries and coconut cream. Blend until the mixture is smooth but leave a few small pieces of strawberries intact for texture.
- Freeze the Mixture: Pour the blended mixture into a freezer-safe dish. Sprinkle shredded coconut on top for added flavor and texture. Place the dish in the freezer and allow it to set for a couple of hours.
- Serve and Enjoy: After the mixture has frozen, your dairy-free strawberry and coconut ice cream is ready to serve. Scoop it into bowls and enjoy a refreshing, healthy dessert!
I don’t think this ice cream needs any extra sweetness, as the strawberries provide plenty of natural sweetness. The texture is just like shop-bought ice cream, yet it’s much healthier and won't cause the same spike in blood sugar levels. It’s a simple, delightful treat for any sunny day.
Have you tried making dairy-free ice cream at home? What are your favorite combinations? I’d love to hear your thoughts and recipes in the comments below! Don’t forget to subscribe to our newsletter for more delicious Paleo recipes and healthy eating tips. Enjoy your strawberry and coconut ice cream!
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Hey! I'm in the states, when you say “coconut cream” do you mean coconut milk? I've never seen coconut cream in a can (tin), or any other way, but I could just not be looking in the right place. Thanks!!
Yes, it's coconut milk, but a lot thicker. If you don't shake a can of coconut milk it would be the thick layer I guess.
If you make this in a food processor, you can use more strawberries and a bit less coconut cream and you get the consistency of ice cream immediately. Just add liquid slowly so it won't turn into a smoothie.
How long does this keep in the freezer? Sounds amazing & I can't wait to make it!