Homemade ice cream just hits differently, doesn’t it? It melts faster than the store-bought kind, every bite bursts with fresh flavors, and best of all—you made it yourself! Today, I want to share a recipe for Paleo Strawberry Ice Cream. It’s creamy, dreamy, dairy-free, and perfect for a hot day or when you’re simply craving something sweet.
This recipe gives a paleo twist to the classic custard-style ice cream. Instead of heavy cream, we’ll use full-fat coconut milk, and for sweetness, a touch of honey. The result? A smooth, velvety texture with all the bright, fruity goodness of fresh strawberries. Ready to make it? Let’s do this!
Quick Recipe Breakdown
Time Commitment:
You’ll spend about 10 minutes prepping and 8 minutes cooking, but you’ll need to chill the base overnight. Trust me, the wait is worth it!
Servings:
This recipe makes 4–6 servings, depending on how big your scoops are. Need more? Just double it—but make sure your ice cream maker can handle the extra volume.
Difficulty:
I’d say this is easy with a small learning curve. The trickiest part is cooking the custard without scrambling the eggs. Don’t worry, I’ll guide you through it all.
What You’ll Need:
- A medium saucepan
- A whisk
- A mixing bowl
- A fine mesh strainer
- A blender
- An ice cream maker (or a shallow dish if you prefer the old-school freeze-and-stir method)
No ice cream maker? No problem. Just freeze the mixture in a shallow container and stir every 30 minutes until creamy.
Bonus Tip:
You can prep the custard base up to 2 days in advance, so it’s perfect for planning ahead.
Ingredients You’ll Need
The Basics:
- 1 can (13.5 oz) of full-fat coconut milk – The key to a creamy, dairy-free base.
- 3 tablespoons honey – Sweetness without overpowering the strawberries. You can swap it for maple syrup if you’d like.
- 4 egg yolks – These make the ice cream rich and velvety.
- 2 cups fresh strawberries (stemmed) – Ripe, juicy strawberries work best. Frozen berries also do the trick—just thaw them first!
Substitutions:
- Want a vegan version? Swap the egg yolks for 2 tablespoons of arrowroot powder or tapioca starch.
- No honey? Maple syrup or coconut sugar are great alternatives.
Step-by-Step Instructions
Step 1: Heat the Base
In a medium saucepan, gently heat the coconut milk and honey over low heat. Whisk until smooth and warm, but don’t let it boil.
Remember: Coconut milk scorches easily, so keep the heat low.
Step 2: Temper the Eggs
Whisk your egg yolks in a bowl until smooth. Slowly add a little of the warm coconut milk to the yolks, whisking constantly. This warms the eggs up gently so they don’t turn into scrambled eggs.
What to look for: The yolk mixture should be silky and slightly thickened.
Step 3: Cook the Custard
Pour the tempered egg mixture back into the saucepan. Stir constantly over low heat until it thickens enough to coat the back of a spoon (about 8 minutes).
Quick Test: Run your finger across the back of the spoon. If it leaves a clean line, you’re good.
Step 4: Chill
Strain the custard through a mesh strainer to catch any bits (it happens, no shame). Refrigerate it until completely cold—overnight is best.
Step 5: Blend and Churn
Once chilled, blend the custard with your strawberries until smooth. Or, leave some chunks if you like a bit of texture! Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.
No ice cream maker? Pour it into a shallow dish, freeze, and stir every 30 minutes until creamy.
Step 6: Freeze and Serve
Transfer the ice cream into a container and freeze until firm (about 2–3 hours). Let it sit at room temperature for 5–10 minutes before scooping.
Fun Variations
- Vegan Version: Use arrowroot or tapioca starch instead of egg yolks.
- Mix-ins: Add some paleo chocolate chunks or swirl in fruit puree for extra flair.
- Seasonal Swaps: Try peaches in summer, roasted apples in the fall, or even raspberries.
- Keep it Simple: Skip the churning and serve this as chilled strawberry custard!
Serving & Storing
Serve your ice cream in bowls, waffle cones, or even between two paleo cookies for a fun twist! Garnish with fresh mint leaves or a few sliced strawberries for a pretty pop of color.
Store leftovers (if there are any!) in an airtight container in the freezer for up to a week. If it gets too firm, let it soften on the counter for a few minutes before scooping.
And that’s it! You’ve just made creamy, dairy-free Paleo Strawberry Ice Cream. Whether it’s for a dinner party or a quiet night in, it’s guaranteed to impress. Enjoy every bite!
PrintPaleo Strawberry Ice Cream
This Paleo Strawberry Ice Cream is a creamy, dairy-free treat made with coconut milk, fresh strawberries, and honey. With its velvety texture and naturally sweet flavor, it’s the perfect guilt-free indulgence for warm days or whenever you’re craving a wholesome dessert.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes (plus chilling time)
- Yield: 4–6 1x
- Category: Dessert
- Cuisine: Paleo
Ingredients
- 1 (13.5-ounce) can full-fat coconut milk
- 3 tablespoons honey (or adjust to taste)
- 4 egg yolks
- 2 cups fresh strawberries, stems removed
Instructions
- Warm the Coconut Milk Base: In a medium saucepan over low heat, whisk together the coconut milk and honey until warm (but not boiling).
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly ladle in half of the warm coconut milk mixture while whisking constantly to temper the eggs.
- Cook the Custard: Pour the tempered egg mixture back into the saucepan. Stir continuously over low heat until the mixture thickens and coats the back of a spoon (about 8 minutes).
- Chill the Custard: Strain the custard through a fine mesh strainer into a mixing bowl to remove any cooked egg bits. Cover and refrigerate until completely chilled, preferably overnight.
- Blend with Strawberries: Once chilled, transfer the custard to a blender. Add fresh strawberries and blend until smooth (or leave some chunks for texture).
- Churn & Freeze: Pour the mixture into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency. Transfer to a freezer-safe container and freeze for up to 1 week. Let sit at room temperature for 5–10 minutes before scooping for easier serving.
Notes
Serving Suggestions:
Serve in bowls or cones with fresh strawberry slices or a sprig of mint for garnish. Pair it with almond flour cookies or fruit salad for an elegant dessert spread.
Tips & Tricks:
- Keep your custard base over low heat to prevent curdling during cooking.
- For chunkier ice cream, pulse strawberries lightly instead of fully blending them.
Storage & Reheating:
Store in an airtight container in the freezer for up to 1 week. If it hardens too much, let it sit at room temperature for about 10 minutes before scooping—it’ll soften without melting completely.
