Picture this: a creamy, refreshing bowl of ice cream that fits perfectly into your Whole30 goals. Yes, it’s possible! This Strawberry Coconut Ice Cream is made with just two simple ingredients—fresh strawberries and coconut cream. It’s dairy-free, sugar-free, and packed with juicy, fruity flavor. Think of it as a little tropical escape… in every bite.
Simple? Absolutely. Delicious? You bet.
Whether you’re in the mood for something cool on a sunny day or just wanting a guilt-free treat, this recipe has got you covered. Ready to dig in? Let’s do it!
Quick Recipe Overview
- Prep Time: 2 hours (freezing the strawberries)
- Mixing Time: 15 minutes
- Servings: 4
- Difficulty: Super easy!
What You’ll Need:
- Baking sheet (for freezing the strawberries)
- A good blender or food processor
- Freezer-safe container
Bonus? This ice cream stays good in the freezer for two weeks—just give it 10 minutes to soften before scooping.
Ingredients
Strawberries (3 cups, fresh or frozen)
- Tip: Use ripe ones for the sweetest flavor. Don’t have fresh? Frozen works, too—just skip the freezing step.
Coconut Cream (1 can, chilled overnight)
- Tip: Only scoop out the thick, creamy part. Save the watery part in case you need it while blending.
Want to Mix Things Up?
- No strawberries? Try mangoes, peaches, or raspberries instead.
- Don’t have coconut cream? Coconut milk works too, but it might be a little less creamy.
Step-by-Step Instructions
1. Freeze the Strawberries
Wash, hull, and slice your strawberries in half. Lay them flat on a baking sheet with parchment paper and freeze for about two hours.
- How to know they’re ready? Touch them—they should feel frosty but not like ice cubes.
2. Blend It All Together
Grab your blender or food processor. Toss in the frozen strawberries and the thick coconut cream scooped from the can. Blend until smooth and creamy.
- Pro Tip: If things aren’t blending well, add a little bit of that leftover coconut liquid (a tablespoon at a time).
3. Freeze (Again)
Spoon the mixture into a freezer-safe container and pop it in the freezer for 15 minutes. Not too long—just enough to firm it up a bit!
Heads up: If you leave it in the freezer for hours, it might get rock hard. Let it sit out for a few minutes to soften before scooping.
Make It Your Own
Flavor Upgrades
- Add a splash of vanilla extract for extra depth.
- Swirl in pureed strawberries or chunks of fresh fruit for texture.
Seasonal Twists
- Summer: Peaches or cherries.
- Fall: Pumpkin puree, cinnamon, and nutmeg.
How to Serve It
Plating Ideas: Scoop into small bowls or ramekins. Sprinkle some toasted coconut or fresh strawberry slices on top. Simple, but oh-so-pretty.
Pair It With: A fresh summer salad or grilled fruit skewers. Want to get fancy? Drizzle a little unsweetened chocolate sauce over the top.
Storing Leftovers
Not that you’ll have any, but just in case… keep it in an airtight container in the freezer for up to two weeks. To avoid it getting icy, press plastic wrap directly on top before sealing the lid.
Scooping Hack: Run your scoop under warm water first. Trust me—it makes life easier.
Why You’ll Love It
This Strawberry Coconut Ice Cream proves that healthy eating doesn’t have to be boring. It’s sweet, creamy, and so easy to whip together. Perfect for a midweek treat or a weekend gathering.
So, whether you’re following Whole30 or just want something natural and wholesome, this recipe is going to be a hit. Ready to try it out?
Let us know how it goes!
PrintWhole30 Strawberry Coconut Ice Cream
This Whole 30 Strawberry Coconut Ice Cream is a creamy, refreshing dessert that’s dairy-free, sugar-free, and made with just two simple ingredients—fresh strawberries and coconut cream. Perfect for warm days or as a guilt-free indulgence, this recipe is quick, easy, and Whole30-compliant!
- Prep Time: 2 hours (freezing strawberries)
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4
- Category: Dessert
- Cuisine: Whole30, Dairy-Free
Ingredients
- 3 cups fresh strawberries, washed, hulled, and halved.
Tip: Use ripe strawberries for natural sweetness. If out of season, frozen strawberries can be used (skip the initial freezing step). - 1 can coconut cream, chilled overnight.
Tip: Scoop only the thick cream from the top; reserve the liquid for texture adjustments.
Instructions
Wash and hull the strawberries, then cut them in half. Spread them out on a baking sheet lined with parchment paper and freeze for about 2 hours until firm.
Place the frozen strawberries and the thick coconut cream (from the top of the can) into a food processor or high-speed blender. Pulse until crumbly. Then blend on high until smooth and creamy.
Pro Tip: If the mixture isn’t blending well, drizzle in small amounts of the reserved coconut cream liquid (one tablespoon at a time) until it reaches your desired consistency.
Transfer the blended mixture to a freezer-safe container and let it chill in the freezer for about 15 minutes to firm up slightly. Serve immediately for best texture.
Common Mistake to Avoid: Don’t leave it in the freezer too long as it may harden excessively due to its low water content.
Notes
Serving Suggestions:
- Serve in small bowls or ramekins with fresh strawberry slices or toasted coconut flakes for garnish.
- Pair with grilled fruit or a light summer salad for a refreshing dessert combo.
Tips & Tricks:
- Ensure your coconut cream is well-chilled for a creamier texture.
- Use only ripe strawberries for natural sweetness—no added sugar needed!
- Let the ice cream soften at room temperature for about 5–10 minutes if it hardens too much in the freezer.
Storage & Reheating:
- Store leftovers in an airtight container in the freezer for up to two weeks.
- To serve again, allow it to thaw slightly at room temperature before scooping.
