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!
