How to make strawberry coconut ice cream

Reid has been craving ice cream, but we’ve been trying to cut back on refined sugar lately. Luckily, I’ve found an incredible recipe that satisfies our sweet tooth without all the guilt!

This recipe has become one of my absolute favorites, and it reminds me so much of the famous Hailey Bieber coconut ice cream sundae from Erewhon—seriously, it’s THAT good! The best part? It’s creamy, decadent, and made with simple, wholesome ingredients.

The secret to getting that rich, velvety texture is to use coconut cream—not coconut milk. Coconut cream is thicker and makes the ice cream super creamy, whereas coconut milk can leave it a bit watery. Trust me on this one, it makes all the difference.

If you have an ice cream maker, this recipe becomes even easier! Just blend everything up in a Vitamix, pour the mixture into your ice cream maker, and let it do its magic. Don’t have an ice cream maker? No worries! You can still freeze the mixture, stirring it every 30 minutes until you get that perfect, scoopable texture.

Whether you’re a coconut lover or just looking for a refined-sugar-free dessert, this recipe is a must-try!

Let me know if you give it a go—I’d love to hear what you think!

Strawberry Coconut Ice cream

2 cups of frozen strawberries

14 ounce can, coconut cream. (Not coconut milk)

1/4 cup maple syrup

Add ingredients to a Vitamix and blend well. If you don’t have an ice cream maker, pour strawberry cream mixture into a frozen loaf pan for 1 hour. Take it out at the 30 min mark and mix. Otherwise, pour the cream mixture into the ice cream maker and enjoy once it hardens. Garnish with strawberries.