A deliciously refreshing dessert, this coconut milk strawberry ice cream is perfect for a hot summer night or a summer celebration!
I don’t know about you but this 4th of July weekend, I’m here for the ice cream. It’s going to be a scorcher in Boston over the next few days and a frozen dessert sounds like the perfect way to cool down. That and the A/C CRANKING.
Have you ever made homemade ice cream before? If not, it’s really fun. At least I think it is. It’s pretty satisfying putting liquid into a machine, letting the machine do all the work, and then having it come out as soft-serve ice cream. I could stare at my ice cream machine make ice cream all day. But that’s just me. If you don’t have an ice cream maker (btw it’s worth the investment), it’s a little more time-intensive.
Once you have a good base, whether you’re making dairy or non-dairy ice cream, you can then customize it with ALL THE FILLINGS. I personally love a good seasonal fruit filling, which is why I decided to make this strawberry swirl ice cream.
Strawbs are one of my favorite fruits but they’re only super delicious a few short weeks out of the year when in-season. We decided to sign up for a CSA this year since we aren’t taking any super long trips this year and they’ve been including some strawberries in our boxes the last couple weeks and it’s made me SO happy.
This ice cream has a coconut milk base but feel free to substitute regular milk or your non-dairy beverage of choice. I personally like using canned coconut milk because it’s high in fat, which gives the ice cream a much creamier consistency. And if I’m making ice cream, you best believe I want creamy.
This ice cream would be a perfect addition to a 4th of July party! Especially if you throw some blueberries in there :). Happy 4th, friends!Print
- 1 pint strawberries, quartered (about 2 cups)
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice (from 1/2 lemon)
- 2 cans coconut milk
- 1/3 cup honey
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- Store your ice cream freezer bowl in the freezer for at least 15 hours before use.
- In a small saucepan, add strawberries, sugar, cornstarch and lemon juice over medium heat, stirring occasionally, until brought to a boil. Reduce heat to simmer, stirring occasionally, until thickened, about five minutes. Remove from heat and let cool to room temperature.
- In a high-speed blender, blend coconut milk, honey, vanilla and salt until combined.
- Transfer coconut milk mixture to ice cream maker and churn according to manufacturer’s instructions, about 25-30 minutes.
- Using a spatula, transfer half of the ice cream mixture to a freezer-safe container (loaf pan works well). Add half of strawberry mixture. Repeat and swirl with knife, spatula, or chopstick to create layers.
- Transfer ice cream to a freezer to harden for at least 4-6 hours.
- Let soften at room temperature for 15-20 minutes before serving.
- If you have don’t have an ice cream maker, transfer coconut milk mixture to a large freezer-safe bowl. Freeze for 30 minutes and take it out to whisk briskly or blend using an immersion blender Repeat this every 30 minutes until your ice cream starts to turn creamy. Fold in strawberries and continue to repeat until ice cream is frozen through.
- Category: Dessert
- Method: Freezer
- Cuisine: Ice Cream
Keywords: ice cream, non-dairy, coconut milk, strawberry