Strawberry Coconut Ice Cream

With strawberries in season and the weather getting much warmer, now is the perfect time to make strawberry ice cream.  Just like my Chocolate coconut mousse/ice cream, this recipe uses coconut milk and gelatin. Plus, it's allergy-free and paleo!

The gelatin is used to keep the ice cream smooth and creamy.  For this recipe it is sprinkled over a little bit of coconut milk and warmed gently until it dissolves.  Vegans can use agar agar powder instead. There's no need to stir the mixture.

While the gelatin is dissolving, I made the strawberry puree in a blender, adding a little bit of water to help the strawberries blend more easily.  Once I had a smooth puree, I added in the gelatin mixture, the rest of the coconut milk and remaining ingredients and blended until I had a smooth, pink custard.

I chilled the custard for 4 hours before churning it in an ice cream maker.  For a firmer texture, another option is to pour the custard into a freezer-safe container and freeze for at least 3 hours.  Either way, it is a delicious, creamy summer treat!


Strawberry Coconut Ice Cream

  • 2 c coconut milk (not lite)
  • 2 t unflavored gelatin (or 3/4 t agar agar powder)
  • 1/2 c maple syrup
  • 1/4 t salt
  • 3 c fresh strawberries, rinsed, drained, and hulled
  • 2 t vanilla extract
Cooking Directions
  1. Add 1/3 cup coconut milk to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat without stirring, until gelatin or agar agar dissolves.
  2. While the gelatin is dissolving, puree strawberries in a blender or food processor. You should have about 2 cups puree.
  3. Add the gelatin mixture, remaining coconut milk, maple syrup, salt and vanilla to the puree. Blend until smooth.
  4. Chill the custard for at least 4 hours. Scrape chilled custard into the canister of your ice cream maker. Churn according to manufacturer's instructions. Serve immediately. For a firmer texture, spoon into a freezer-safe container, cover and freeze for 3 or more hours.
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  1. I can't wait to try this recipe! Maybe I'll even make your chocolate mousse/ice cream for a double scoop of allergy-free frozen perfection. Thanks for sharing!

    1. Thanks, Tali! Let me know which one you like the best!

  2. I was just looking at ice cream makers on amazon today! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from