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5 from 1 rating

Strawberry Coconut Milk Ice Cream

A healthier, dairy free ice cream made with fresh strawberries and coconut milk.
Prep Time20 minutes
Cook Time45 minutes
Freeze time1 day
Total Time1 day 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 380
Author: Natalie

Ingredients

  • 2 cans 13.5 oz each full fat coconut milk
  • 1 cup + 1 tablespoon sugar divided
  • 6 egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1 pound of strawberries hulled
  • Toasted coconut chips for topping optional

Instructions

  • In a medium size sauce pan over medium heat, simmer the coconut milk and 1 cup of sugar until the sugar is dissolved, about 5 minutes.
  • While the sugar is dissolving, place your 6 egg yolks in a medium size heat safe bowl. Whisk the egg yolks vigorously for at least 2 minutes until they are light in color. Temper the eggs by taking a ladle full of the warm coconut milk and slowly pouring it into the eggs, whisking constantly. Add in 1 more ladle full, whisk to combine, then add the tempered eggs into the pan of coconut milk. Add in vanilla extract and cook over medium heat for 3 minutes until the mixture has slightly thickened.
  • Strain your ice cream base thru a fine mesh strainer into a medium size bowl, discard of any hunks. Cool the ice cream base in a double bowl ice bath, or place it in the refrigerator until it has completely cooled.
  • In a blender, puree the hulled strawberries and 1 tablespoon sugar until liquified. Set aside.
  • Cook your ice cream base according to your ice cream makers instructions. In the last 20 minutes, pour in the pureed strawberries. Transfer the ice cream to a freezer safe container and freeze for at least 4 hours until it is firm. Top with toasted coconut chips when serving if desired.

Notes

-Don't use low-fat or "lite" coconut milk, your ice cream will not freeze well and will be "icey". Full fat works best.
-If you don't have fresh strawberries, defrosted frozen strawberries would work fine.

Nutrition

Calories: 380 | Total Carbs: 41.9g | Protein: 8.4g | Fat: 21.6g | Fiber: 1.7g | Net Carbs: 40g