This Dairy Free Strawberry Ice Cream is easy to make, so creamy, and only has 5 ingredients! Naturally sweetened and makes a great summer treat.
I figured it was about time to make a fruit flavored ice cream. I have always preferred fruity desserts over any other kind, so strawberry ice cream seemed like a good idea and it turned out just as good as I hoped. It has a great freshness and is not too rich. It has the most beautiful pink color that is completely natural, proving that artificial colors aren't necessary!
How perfect are these strawberries? My daughter loves them just as much as I do. 🙂
Naturally Sweetened Ice Cream
This ice cream is almost completely sweetened with just the strawberries. There is a little maple syrup added and I think it's just the right sweetness. You can taste it before you refrigerate it and add more maple if you desire.
Making dairy free ice cream
This ice cream is super easy to make. The strawberries cook on the stove top with the maple syrup for 5 minutes while the coconut cream and gelatin bloom. You then take the strawberries off the heat, add the coconut cream mixture, blend and let chill in the fridge. Then churn and eat right away for smooth, soft-serve style, or let freeze for a more scoop-able version.
Even with the coconut cream in this, it is not overly coconut-y. Before it cooled I could kind of taste it, but once it churned the strawberry flavor is what really stood out. I did add a few mini dairy free chocolate chips to the top which is super fun. Strawberry and chocolate are a great combo.
This dairy free strawberry ice cream is simple, perfectly sweet and so delicious. Here are some more ice cream recipes to try:
- Butter Pecan Ice Cream (dairy free)
- Paleo Chocolate Almond Butter Ice Cream
- Dairy Free Mint Chocolate Chip Ice Cream
- Paleo Pumpkin Ice Cream
- Vegan Paleo Cinnamon Roll Ice Cream
This is the ice cream maker I have had for years and love.
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Dairy Free Strawberry Ice Cream
Ingredients
- 3 cups chopped strawberries, about 1 pound
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 1 13.5 oz can coconut cream
- 1 teaspoon grass-fed gelatin
Instructions
- Before you begin, make sure your ice cream bowl has been freezing for at least 24 hours.
- In a small sauce pan, combine the strawberries, maple syrup and salt. Turn the heat to medium and cook for 5 minutes.
- While the strawberries are cooking, pour coconut cream in a small bowl and whisk to remove large chunks. Sprinkle with the gelatin and let bloom 5 minutes.
- Once the 5 minutes is up, turn the heat off and add coconut cream mixture to the strawberries.
- Using an immersion blender, blend until completely smooth.
- Pour mixture into a medium glass container with a lid and refrigerate for 4 hours or overnight.
- Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took about 15 minutes.
- Eat right away for soft serve or pour into a loaf pan and place in the freezer.
- Remove the pan from the freezer 10-15 minutes before scooping- just to make it easier.
Diana says
Made this today and it was fantastic! Not too sweet! It was absolutely perfect! Thanks so much!
Zahra Tiwana Ahmmed says
Can I use collagen peptide powder instead of gelatin?
Jessica DeMay says
Hi Zahra- no, because gelatin has the thickening properties and collagen doesn't. Collagen wouldn't help with the iciness at all. Hope that helps!
Lori Brock says
This is the best strawberry recipe I've tried! It's also good with blueberries. I'm really particular about paleo recipes - most are not worth the time or the expensive ingredients put into making them. But this recipe is mouthwatering, the texture is perfect (we ate it soft serve right out of the ice cream maker), and it is simple to make. I can't rave enough about this recipe!! Thank you!!
Isabella Mansfield says
Low FODMAP at 1/2 cup serving, for the coconut cream, right? ???
Jessica DeMay says
That's correct, Isabella! Hope you try it!
Sofia says
Is the ice cream maker absolutely necessary to make this or could I just let the mixture sit in the fridge right away, too? Did anyone try that?
Jessica DeMay says
Hi Sofia- It is pretty important to get the best texture. Placing it in the fridge would not make ice cream, just a cool mixture. You could place the mixture in an ice cube tray, freeze them, then place in a high powered blender. That would work. Hope you try it!
Carla Spacher says
You can place it in the freezer and then about every 30 minutes go in and scrape the bottom and sides. It’s a lot of work, but that’s what you do to make sorbet.
Jessica DeMay says
Thanks, Carla!
Gurtruid says
This ice cream looks delicious. ... but can I make it without the gelatin, and substitute honey for maple syrup?
Jessica DeMay says
Hi Gurtruid- Yes, you can leave out the gelatin and use maple. It won't be as creamy so I suggest letting it sit out a little longer before scooping. Or eating it right from the ice cream maker. Hope you enjoy!
Becky Winkler says
This looks amazing! Crying over here with my coconut allergy...
Jessica DeMay says
Thanks, Becky! It would work with full fat dairy if you can tolerate that 🙂
Dana says
Eek! Does this call for coconutilk or coconut cream? Can you buy coconut cream at regular Grocer? thanks! Hope you can lete know soon! Have strawberries cooked already!;)
Jessica DeMay says
Hi Dana- coconut cream. They do sell it in stores (Whole Foods, Trader Joes), but you can use full fat coconut milk if that's all you have. Enjoy!
Dana says
Thank you! I found the coconut cream! The ice cream was delicious! Thank you!
Jessica DeMay says
You're welcome! Thanks for trying my recipe- glad you enjoyed it 🙂
Holley @ ThePrimalDesire.com says
What a great idea to add gelatine, I bet you can't even tell it is non-dairy ice cream! YUM!
Jessica DeMay says
Thanks, Holley! It really helps keep it creamy!
Darryl Edwards says
I love ice cream especially when it's dairy free! Thanks for providing an option that I can try.
Jessica DeMay says
You're welcome, Darryl! I think you would love this one!