Homemade strawberry ice cream


Mother’s day is almost here and here’s a super simple, healthy, and a guilt-free sweet treat you can snuggle up & enjoy with your mom after a long hard day of shopping. 🙂

Before we go any further though, a couple of notes on coconut milk:

-Coconut milk has a tendency to melt in heat. For best results, keep ice cream in the freezer until you’re ready to eat so it doesn’t get too soft.

-You can keep this recipe sugar-free by completely removing the sugar suggested or using a sugar substitute, such as stevia.

-Coconut milk is a tricky thing. Before buying flip your can and listen for a slight gurgle. If it sounds like there is room to slosh there is excess air-which you want to avoid. Refrigerate your can, untouched, overnight before using. Scoop gently, and use only the thickest, hardest, whitest part from the top. Keep the leftover coconut milk and toss it in a smoothie or at the very least, the compost.




2 cans full-fat organic coconut milk
2 cups frozen strawberries
2 tablespoons maple syrup or agave nectar or honey
1 teaspoon vanilla extract


Refrigerate the cans of coconut milk on a stable shelf overnight. When ready, open the can and scoop the full-fat, thick white layer off of the top half of the can and into a high speed blender or food processor. Save the clear-ish liquid at the bottom to use in smoothies, oatmeal, or anything else that requires a milk substitute. Add the strawberries, sweetener, and vanilla to the blender and start to blend, slowly at first, faster as the strawberries break down. Blend it all together about 1 minute, or until all the ingredients are completely combined in a soft-serve texture. Scoop the mixture into a medium sized mixing bowl or loaf pan and toss it in the freezer for at least 3 hours, but preferably overnight. When ready to eat, let sit on the counter for 5-10 to soften up enough for serving. Scoop out into bowls, top with sprinkles if desired, and share with your Mum! Saves in the freezer indefinitely if stored in a sealed container. Makes about 4 servings.

Enjoy! 🙂



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