Go Back

Paleo Strawberry Ice Cream



  • 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.