Sweet and creamy Strawberry Swirl Coconut Ice Cream made with just 7 ingredients and no ice cream maker.
Summer is here and the temperatures are getting hot in Florida so we're doing what we can to keep cool. Swimming and enjoying plenty of cool, refreshing treats are fun and delicious ways to beat the heat. The newest creation to come out of our kitchen, this Strawberry Swirl Coconut Ice Cream, does just the trick for these hot summer days. It's creamy, rich and full of delicious flavor and the best part, super simple to make.
Always keeping it simple, we made this ice cream with just a handful of ingredients and without the need for any special equipment. That's right - creamy, delicious ice cream with no ice cream maker required.
Ingredients
For our vegan ice cream base, we're using canned full fat coconut milk or canned coconut cream. Our favorite brand is Thai Kitchen.
- canned full fat coconut milk
- maple syrup
- vanilla
- salt
- strawberries
- lemon juice
See recipe card below for quantities.
Instructions
You'll want to chill the cans of coconut milk in the fridge overnight to allow the cream to firm up at the top while the water stays at the bottom. It should be thick like you see above. To make the base you simply scoop the firm cream off the top leaving the water for another use such as in smoothies.
Once you have the thickened cream, it's time to sweeten it up. We like maple syrup for a refined sugar free option. Add a little vanilla and pinch of salt and that's all you need for a creamy, vegan ice cream base.
To make those delicious swirls of strawberries throughout the ice cream, start by chopping fresh strawberries. You could also use frozen if that's all you have. From there, heat the cut berries, a bit of sugar and squeeze of fresh lemon juice in a sauce pan. Simmer and stir often until the strawberries have broken down and formed a sauce that coats the back of a spoon. Super simple!
Once the base of the ice cream has firmed up a bit in the freezer dollop spoons of the cooled sauce over the top and use a knife or skewer to swirl it through. Looks impressive, but really it's so easy!
Equipment
No special equipment is required for this recipe. If you have an ice cream maker you can use it if you like. Follow the instructions for making the base below up to the point of freezing and then follow your maker's directions instead. Once the base is ready swirl in the prepared strawberry sauce.
Storage
Store ice cream in a lidded container in the freezer. Good for up to 1 month.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Strawberry Swirl Coconut Ice Cream
Ingredients
Ice Cream Base:
- 2 cans full fat coconut milk or cream
- ½ cup maple syrup
- 1 teaspoon vanilla
- pinch of salt
Strawberry Swirl:
- 1 cup chopped strawberries
- ¼ cup sugar or maple syrup
- 2 tsp fresh squeezed lemon juice
Instructions
Ice cream base:
- Chill coconut milk or cream overnight in the fridge to allow cream firm up at the top of the can.
- Scoop firm cream leaving the water in the can into a bowl. Add maple syrup, vanilla and salt and whisk to thoroughly combine. You can use a stand mixer, hand mixer or whisk for this step.
- Line a loaf pan or other similar container with parchement paper to protect the surface from damage when scooping ice cream later and transfer the coconut cream mixture to the pan. Place in freezer for about one hour to firm enough to add strawberry swirl.
Strawberry swirl:
- While base is beginning to freeze prepare sauce by combining chopped strawberries, sugar or syrup and lemon juice in a sauce pan.
- Bring to a boil and then reduce heat to a simmer. Continue simmering for 15-20 minutes or until strawberries have broken down and formed a sauce that coats the back of a spoon. See photo above.
- Remove from heat and allow to cool before swirling into ice cream base.
- Once sauce has cooled and ice cream base has firmed up some, remove pan from freezer. Stir the mixture and spoon sauce over the top of ice cream base. Swirl the sauce through using a knife or skewer.
- Return pan to freezer to freeze fully, 2-3 more hours.
- When ready to serve, allow to thaw briefly and scoop as normal.
Margie says
I made this yesterday and oh man, it is as good as it looks. The strawberries are so delicious and the base part is so creamy - divine! I'm thinking about trying a popsicle version, since it's hard to wait for it to soften! Next time, I'll probably use a little less maple syrup in the base, but overall, this recipe is a hit - you should definitely try it.
Melissa says
I'm thrilled you enjoy the recipe!! Popsicles are a great idea! Thank you so much for the great feedback.