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5 from 3 votes

Paleo Strawberry Ice Cream

Prep Time10 minutes
Cook Time10 minutes
Servings: 10 servings
Calories: 128kcal



  • 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.


Calories: 128kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 60mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 25mg | Calcium: 12mg | Iron: 0.2mg