Creamy Strawberry Ice Cream (Dairy-Free)

This Creamy Strawberry Ice Cream is so delicious no one will ever miss the dairy. It's made with coconut milk for it's richness, and sweetened with pure maple syrup or honey. The maple syrup version is so good! -- The Nourishing Gourmet

This beautiful pink tinted ice cream is bursting with strawberry flavor and has a lovely balance of creaminess and sweetness without either being over-powering. It’s made with coconut milk (or coconut cream) and is dairy-free, egg-free and paleo-friendly, but really, it’s so delicious anybody would enjoy it with, or without dietary restrictions.

You can use either honey or pure maple syrup to sweeten it with, but I choose the maple syrup, and it was perfect.

It speaks spring and early summer to me. But since I tested it with frozen strawberries, year round will work for me too. 😉

This recipe comes to you with permission from The Urban Poser, from her AMAZING book, The Paleo Patisserie.

This. Book. Rocks.

Because I can’t have eggs, I can’t enjoy many of the recipes in the book (so take note those of you who also sadly can’t have eggs). But for those of you can, and who are looking for amazing gourmet desserts worthy of Paris, your table, and your tummy, this book just might be what you are looking for. You can get it from my partner Amazon, My Paleo Patisserie: An Artisan Approach to Grain Free Baking and many local stores as well.

Here are a few of the photos from her book. Try not to drool.

Neopolatin Cake: A delicious grain free combination of chocolate and vanilla cakes layered with raspberry buttercream.

Neopolatin Cake: A delicious grain free combination of chocolate and vanilla cakes layered with raspberry buttercream.

Double Chocolate Grain and Gluten Free Blackberry Cream Puffs . These are even dairy free!

Double Chocolate Grain and Gluten Free Blackberry Cream Puffs. These are even dairy free!

Grain Free Citron Tart - This classic French Tart is found in patisseries and cafes year-round!

Grain Free Citron Tart – This classic French Tart is found in patisseries and cafes year-round. An elegant dessert made with a shortbread crust, and lemon curd.

Because a grain-free diet is all about beautiful food! 

What Jenni is able to do is to show you the beauty in gluten and grain-free baking. The book is really a celebration of that beauty and I love that spirit. I don’t think anyone will regret buying this book!

A few notes on the below recipe:

  • I like to use a guar gum and preservative-free coconut cream.
  • I tested this with frozen strawberries that I defrosted just slightly and then threw in the food processor with the maple syrup and lemon juice (and then added the coconut milk, and the melted gelatin). It was still quite cold, so I was able to put it in the ice cream maker right away.
  • If you, like me, don’t own a microwave, simply sprinkle the gelatin over the water in a small saucepan. After it’s set for a couple of minutes at room temperature, heat on the stove over medium-low heat until just dissolved.
  • This is the gelatin I used.
  • This is an ice cream maker I recommend. I’m also tempted by these neat ice cream storage containers .

Other Coconut Milk Ice Cream recipes:

Dairy Free Ice Cream from The Paleo Patisserie

Dairy Free Ice Cream from The Paleo Patisserie

Strawberry Ice Cream

Special Equipment: Ice cream maker, Yield: 1 quart

Ingredients:
1 pound (455 g) fresh strawberries
2/3 cup (160ml) maple syrup or honey
1 teaspoon lemon juice
pinch of salt
1 1/2 teaspoons powdered gelatin
3 tablespoons water
2 cups (475 ml) full fat coconut milk

Directions:
1. Wash, hull, and cut the strawberries in half. Place them in a large bowl and coarsely mash them together with the maple syrup, lemon juice, and salt. Let sit for about 10 minutes, stirring occasionally.

2. Sprinkle the gelatin over the water in a small microwaveable bowl and leave to bloom for at least 5 minutes.

3. Pour the macerated strawberry mixture and the coconut milk into a blender and purée till smooth.

4. Gradually heat the gelatin mixture in the microwave in short bursts till the gelatin has melted. Do not let it boil. Stir the melted gelatin into the strawberry mixture until well combined. Chill till very cold.

5. Freeze in an ice cream maker according to the manufacturer’s instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.

6. The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.

Creamy Strawberry Ice Cream (Dairy-Free)
 
Serves: 1 quart
 
Ingredients
  • 1 pound (455 g) fresh strawberries
  • ⅔ cup (160ml) maple syrup or honey
  • 1 teaspoon lemon juice
  • pinch of salt
  • 1½ teaspoons powdered gelatin
  • 3 tablespoons water
  • 2 cups (475 ml) full fat coconut milk
Instructions
  1. Directions:
  2. Wash, hull, and cut the strawberries in half. Place them in a large bowl and coarsely mash them together with the maple syrup, lemon juice, and salt. Let sit for about 10 minutes, stirring occasionally.
  3. Sprinkle the gelatin over the water in a small microwaveable bowl and leave to bloom for at least 5 minutes.
  4. Pour the macerated strawberry mixture and the coconut milk into a blender and purée till smooth.
  5. Gradually heat the gelatin mixture in the microwave in short bursts till the gelatin has melted. Do not let it boil. Stir the melted gelatin into the strawberry mixture until well combined. Chill till very cold.
  6. Freeze in an ice cream maker according to the manufacturer's instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.
  7. The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. Valerie Benavidez says

    Kiki, this strawberry ice cream sounds wonderful and I intend to try it. My dear daughter-in-love is vegan, however, so I would not be able to use the gelatin. Do you know of a gelatin not animal product based, or would it compromise the ice cream to just leave it out?

    • says

      I think you could just leave it out. I often leave it out of my ice cream, and it’s fine (though it may take even a little longer to soften up at room temperature after is has been thoroughly frozen).

      • Nancy says

        Hi, this is for your comment on gelatin. Yes there are gelatin substitutes. The most popular is agar-agar, which you can find on Amazon or any Asian grocery store. Some grocery stores also carry vegan gelatin. My local Kroger does. Good luck!

  2. Chris says

    When you say freeze according to your ice cream maker, do you mean putting the ingredients IN the ice cream maker and turning it on until it’s ice cream consistency? I’ve made homemade ice cream in my ice cream make several times but this year is different since my husband and I are vegans now. Wondering if this is the same process with the maker or if you mean to transfer to the ice cream bowl part and just freeze? Thanks a lot!

    • says

      It’s the same process as with regular ice cream. 🙂 I think that Jenni meant that you should follow the specific instructions for timing and such details as listed on your specific machine.

  3. Jessica says

    I’m wondering if I could get away with using my homemade coconut milk in this recipe. It’s the only way to get gum free coconut milk that I can afford in my neck of the woods. And I’m discovering that any additives at all are causing me trouble right now.

  4. says

    This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.

    I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/

  5. Anna says

    To make it vegan, you can replace equal amounts of powdered gelatin for agar. It is often used in desserts.

  6. Danielle says

    We made this with the maple syrup and will try it again with honey. I am excluding milk from my diet and one of the things I really miss is ice cream and this is an excellent replacement. It has a sorbet consistency and my children enjoyed it too, so two thumbs up. Thank you for sharing!

  7. Tammy says

    Thank you doesn’t seem adequate. My husband was diagnosed with MS last year, and we have adopted a very strict diet. Finding snacks that meet his dietary requirements and appeal to him has been a challenge. Your recipes have been a godsend! Blessings to you and yours!

  8. Jeffery says

    The recipe calls for “full fat coconut milk”. Is this the coconut milk that comes in a can or from a carton? If it’s the canned coconut milk, 2 cups is about 1 1/2 cans. The coconut milk in the cans that I used seemed to separate into water and a thicker coconut. Should this be heated to mix the water with the coconut?

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