Dairy-Free Strawberry Ice Cream is easy to make at home and is a healthy treat!
Heads up! This post was originally published in June 2013. We aren’t moving. 🙂 Photos were updated May 2018.
I’m sitting amid half-packed boxes getting ready for our big move this weekend. I can’t believe this week is finally here! (Remember this post when I announced we were moving? It’s been such a long, busy 9 months since then!) Even though I have a to-do list longer than I can handle, I wanted to do a quick post about this dairy-free strawberry ice cream.
A friend and I went strawberry picking a few weeks ago and I brought home eight quarts of delicious, organic strawberries. I’ve been in strawberry heaven!
I made this Dairy-Free Strawberry Ice Cream for Meghan when she was asking for ice cream. The best part is that she doesn’t seem to notice or care that the homemade ice cream is not like the kind we get when we take her to the ice cream shoppe. When I make “ice cream” at home, it’s always fruit based, non-dairy, and with much less sugar than regular ice cream.
Although the texture isn’t exactly like churned ice cream, not needing an ice cream maker makes up for it. This is such a simple recipe. I used full-fat coconut milk to mimic the creaminess of heavy cream used in traditional ice cream.
You can taste the coconut flavor, so if you don’t like it, try substituting another type of milk. It takes a while for the mixture to freeze into ice cream, at least 3 hours, but it’s worth the wait for this healthy treat!
How to Make Dairy-Free Strawberry Ice Cream
PrintDairy-free Strawberry Ice Cream
This dairy-free Strawberry Ice Cream is made with coconut milk and naturally sweetened with honey. No ice cream maker required!
- Prep Time: 5 minutes
- Cook Time: 3 hours (chill time)
- Total Time: 3 hours 5 minutes
- Yield: 6 servings 1x
Ingredients
- 3 cups frozen strawberries
- 1 (15 ounce) can full-fat coconut milk
- 1/3 cup honey, or to taste
Instructions
- In a blender, blend the frozen strawberries, coconut milk, and honey until you have a smooth mixture. Taste and add more sweetener if you prefer.
- Pour the mixture into a freezer-safe container (I used a loaf pan cover with plastic wrap and foil), cover tightly, and freeze until solid, at least 3 hours. Enjoy!
Nutrition
- Calories: 194
- Sugar: 18.7 grams
- Fat: 12 grams
- Carbohydrates: 23 grams
- Protein: 1.5 grams
Have a lot of strawberries on your hands like me? Try one of these strawberry recipes:
Strawberry-Banana Yogurt Muffins
Double Chocolate Strawberry Baked Oatmeal Cups
If you make this Dairy-Free Strawberry Ice Cream recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!
This post was first published May 2018. A video was added May 2019.
vex 3 says
November 25, 2019 at 3:03 amThe non-dairy strawberry ice cream you make is delicious and not fat. I really love this ice cream.
★★★★★
Emily says
July 2, 2019 at 1:30 pmI just made this and it is fantastic! I had a ton of fresh picked strawberries so I made a double batch. I did cut my sweetener down just because my berries were very sweet. I only used a total of 1/4 c honey, which was plenty sweet for me. I also added the juice of a small lemon and a slash of unsweetened vanilla almond milk. I will definitely make this again!
★★★★★
Maryea says
July 2, 2019 at 2:05 pmSo happy you enjoyed this Emily!
fnaf 2 says
May 23, 2019 at 3:23 amWonderful article, thanks for putting this together! This is obviously one great post.
Jackie says
April 26, 2019 at 1:08 pmHello, I am wanting to try this recipe. Could I use 2% A2 milk instead?
I am allergic to dairy milk.
Thank you.
Maryea says
April 29, 2019 at 3:09 pmYes i think that will work.
Steph says
November 7, 2016 at 2:12 pmWow, I never heard of anyone using coconut milk to make ice cream! Do you think it would be better to mix it up periodically while it’s in the freezer or is it just fine if you let it freeze solid? I’m running out to the store right now to pick up the ingredients. Can’t wait to give it a shot!
Maryea says
November 7, 2016 at 7:18 pmIt’s fine without doing that, but I do think that would make it even better! I hope you love this!
Kitchen Stuff says
April 15, 2016 at 3:18 amI love strawberries so much! I can eat anything with strawberries anytime of the day. I won’t let this recipe pass without trying it!
Maryea says
April 15, 2016 at 10:56 amI hope you love it!
Bill says
October 11, 2015 at 10:08 pmThanks for your great recipe. I love ice cream so i made it by myself after reading your post. Awesome
Maryea says
October 12, 2015 at 6:28 amGlad to hear you liked this!
Lisa says
July 26, 2013 at 7:54 pmI wonder if I could use an ice-cream machine? We’d love to enjoy tonight instead of waiting the three hours for it to freeze. I’ll report back the results. Thanks!
Maryea says
July 29, 2013 at 8:22 amI’m sorry but I don’t have any experience with ice cream machines. Please let me know if you tried it! Sorry for the late response on this; your comment got lost among the contest entry comments!
Heidi @ Food Doodles says
June 22, 2013 at 8:35 pmThis looks so delicious! I hope your move went well!
Allison Z says
June 14, 2013 at 2:33 pmThis looks delicious! This reminds me of summer birthday ice cream. This remi ds me, what did you give Luke for his 1st birthday? I have an MSPI baby too (plus no nuts, seeds, legumes) and I’m trying to gather ideas for her 1st birthday cake in late July. You’re blog has been a Godsend to me during my breastfeeding and elimination diet struggles. Thank you from the bottom of my heart!
Connie M says
June 11, 2013 at 5:35 pmIf you can’t wait for the 3 hours I know a secret… keep your can of full fat coconut milk in the fridge and mix the solid part with the frozen berries and add whatever sweetener you like, I have only used agave nectar. The ice cream is ready when out of my food processor. Happy moving Maryea!
Maryea says
June 19, 2013 at 10:14 amGreat idea! I will definitely try that next time. 🙂
Ann-Louise says
June 10, 2013 at 4:06 pmWhat a fresh and summery recipe! I’ve made your chocolate-coconut “pudding pops” several times and we all love them. I don’t think this ice cream will last long in the freezer either…
Michelle says
June 10, 2013 at 3:12 pmThis looks great! I’ve made mousse with coconut milk and cocoa, but this fruit version sounds delicious! I’d love to have you link it up on ShareAtopia.com!