Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Scrumptious Strawberry Ice Cream
Omni-Wholetarian RecipePaleo-Wholetarian RecipeVege-Wholetarian RecipeVegan-Wholetarian RecipeRaw-Wholetarian RecipeGluten-Free RecipeAccommodation Attraction Recipe
It's Strawberrylicious!

Scrumptiously simple with just a few ingredients. Indulge yourself knowing that you are splurging on a much better choice of ice cream than the typical store brands. Don’t worry, this recipe is easy and quick with a Cusinart table top ice cream maker.

Whole Food Strawberry Ice Cream Recipe

This recipe is to be used in a Cusinart ice cream maker. You need to freeze the Cusinart freezer bowl a day or more ahead of time. Make sure your freezer is cold enough to freeze the unit. You will know the canister is frozen if when you shake it you don’t hear water sloshing around inside. If using a larger ice cream maker, double or triple recipe as needed.

About Coconut Milk

The coconut milk is what makes this ice cream so creamy and delicious. If you know you like canned coconut milk then you can use that but be aware that not everyone likes it canned. The taste of canned is very different from when it is freshly made or frozen. You don’t want to buy the “lite” version either. You can make your own fresh coconut milk. For convenience and price I buy frozen coconut milk in the freezer section at my local Asian Supermarket and I keep it on had for many other recipes. I’m telling you, fresh or frozen coconut milk in this recipe really resembles the taste and texture of traditional western ice creams. Substituting any other milk in this recipe will not be nearly the same. Luckily enough, coconut milk is a healthy, acceptable choice for all six types of Wholetarians.

Healthy Strawberry Ice Cream Recipe

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.

Healthy Strawberry Ice Cream RecipePhotos by: Karly Blair

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