Scrumptious Strawberry Ice Cream
Makes 5 cups
  • 2 cups (16 oz) frozen coconut milk, thawed. I prefer the fresh taste of Tropics frozen 100% pure but you can use canned milk (Canned contains 1½ cups and Tropics frozen has 2 cups). Or you can use almond milk or raw milk.
  • ½ cup yogurt (strawberry, vanilla or plain), add more sweetener if you use plain yogurt or use coconut cream) (optional)
  • 1 banana, frozen (used for texture and sweetness; if you want to taste the banana, add more)
  • 2 cups frozen strawberries
  • 1 cup strawberry chunks (optional)
  • ½ cup maple syrup or more to taste (or use coconut nectar or raw honey)
  • 7-9 drops of stevia (or to taste; the ice cream will taste less sweet once it's frozen)
  1. Blend all ingredients together (except for the 1 cup of strawberry chunks) in the blender until well mixed. Pour the ice cream mixture into the freezer bowl.
  2. Let frozen strawberries thaw out a little bit before cutting them into smaller pieces or slices. Add them to the freezer bowl. Frozen or cold fruit helps speed up the freezing process.
  3. Turn the machine on and let it mix until it freezes, about 20 to 25 minutes. Ice cream will have a soft, texture.
  4. If you like it firmer, transfer the ice cream to the freezer for about 30 to 60 minutes.
  5. If it becomes too hard, remove from freezer and wait about 20 minutes or more before serving.
If you are eating this right away, maple syrup freezes best. If you are making this ahead of time or planning on leftovers, ¼ cup maple syrup and ¼ cup honey will make it softer to scoop out the next day due to the honey keeping it from freezing too hard.
Recipe by Wholetarian Society at