Strawberry Coconut Ice Cream

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Strawberry ice cream Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS

Serves: 4 portions

270 kcal per portion


  • 2 cups canned coconut milk
  • ¼ cup pureed strawberry
  • 2 ½ Tbsp. honey
  • ¼ tsp. vanilla extract
  • Pinch of salt


  1. Blend fresh strawberries in a blender or food processor.
  2. In a mixing bowl, combine pureed strawberries, coconut milk, honey, and vanilla extract.
  3. Add a tiny pinch of salt.
  4. Stir to combine all ingredients.
  5. Scoop the mixture into an ice cube tray dividing evenly.
  6. Place ice cube trays into the freezer.
  7. Freeze for a minimum of 2 hours to solidify.
  8. Once frozen, remove cubes from the ice cubes tray and place in a high quality blender.
  9. Blend the frozen cubes to create shaved ice.
  10. Serve immediately, or place back into the freezer for future use.

Tips and tricks

  • Coconut milk can be substituted with other legal milks such as almond or cashew milk.
  • Strawberries can be substituted with other fruits such as apples, banana, blueberries, etc.
  • Sweetness can be adjusted as desired. 
  • Alternatively, this recipe can be made into popsicles or frozen bites (as shown in left photo) by not blending the frozen cubes.

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