Dairy -Free Strawberry Coconut Ice Cream

dairy free

Say it with me….. I scream, you scream, we all scream for…. ICE CREAMMM

As the fall season approaches, I’m posting the last few of my summer recipes but I can’t make any promises because I’ll probably post another ice cream recipe in the freezing cold winter. I’m not usually a season-specific person when it comes to food but since starting this blog, I feel like people want to see things that relate to the time of year. I’ll have to throw in a few random ones, though, because I can only handle so much pumpkin, apple spice, soup, and warm foods. 

What appeals to me most about this recipe is the simplicity of the ingredients. The only sugar in it comes naturally from the strawberries, unless you want a sweeter, rather than tart, ice cream and then the only sweetener is pure maple syrup. Having only two ingredients makes it much easier to afford and easier to make. Another thing I love about this recipe is that it uses the entire can of coconut cream. Weird thing to love, right? Except, this way, you don’t have coconut cream leftovers you don’t know what to do with. See, now you love it too!

I’m not dairy-free (or anything-free) but I also don’t consume a ton of dairy day-to-day. I’ve never cared for milk, cheese is okay depending on the dish but I could go with out it, but yogurt…well I love me some yogurt. Anyways, I know a lot of people who are dairy-free, so I thought this would be a great option for them as well. Along with the lack of dairy, the coconut cream gives this recipe the fat to make it ice cream and also gives it it’s coconutty flavor. At my grocery store, a can of coconut cream can be found in the Asian foods section beside the canned coconut milk. 

If you plan on making this Strawberry Coconut Ice Cream, be patient with the freezing and thawing process. Because of the no dairy and lack of additives, it can get pretty frozen but will easily thaw in about fifteen minutes to a smooth and creamy consistency. You’ll just have to think ahead before eating or serving it and make sure to stir occasionally. 

This easy-to-make ice cream will be great to beat the last heat waves of summer before the cool fall air comes in. If you’re like me and you live somewhere that’s still approaching 100° everyday, then you might be enjoying this recipe for months to come! Either way, I hope you find a special way to enjoy this ice cream and as always, let me know if you try it out!

Tiff Tips

  • Pictured above is a double batch (8 cups frozen strawberries and 2 cans coconut cream)

  • This ice cream pairs really well with coconut flakes and my

  • Occasionally stir the ice cream while it's freezing

  • An actual ice cream bin or a freezer safe container with a lid works best

Dairy -Free Strawberry Coconut Ice Cream


  • 4 cups frozen strawberries

  • 1 ~13 oz can of coconut cream, preferably refrigerated overnight


  • 1/4 cup maple syrup


  1. Add ingredients to food processor or blender and blend until smooth

  2. Serve immediately for soft serve ice cream or put in freezer-safe container and place in freezer for 2-6 hours, stirring every 30 minutes or so

  3. Once frozen enough, scoop desired amount and enjoy!! I love topping this ice cream with my                                            and coconut flakes!

Store in freezer. Remove at least 15 minutes before serving to allow it to thaw


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