Looking for the perfect Paleo ice cream? This dairy-free Strawberry Ice Cream is a creamy, naturally sweet treat that’s vegan-friendly and simple to make.
Summer always means ice cream season for me — as soon as the temperature climbs, I find every excuse to enjoy a frozen scoop. This strawberry coconut version satisfies that craving while keeping the recipe dairy-free and naturally sweetened.
I first discovered this recipe in Kelly of The Spunky Coconut’s cookbook Dairy-Free Ice Cream, which is full of inventive, plant-based frozen treats. A few favorites from the book include Salted Caramel Ice Cream, Rocky Road, Brownie Batter, Fried Banana, and Honey Marshmallow Fluff. The Strawberry Ice Cream is one of the simplest and most refreshing options, and it’s a great example of how whole-food ingredients can create an indulgent dessert without dairy or refined sugar.
This strawberry version uses coconut milk for creaminess and Medjool dates for natural sweetness. It also fits nicely into many paleo and vegan meal plans, and depending on your ingredient choices, it can align with Whole30-style preferences for real-food desserts.
What you’ll need for this recipe:
- Fresh or frozen strawberries
- Full-fat coconut milk
- Medjool dates
- Almond, cashew, or hemp milk
- Lemon juice
- Pure vanilla extract
How to make paleo strawberry ice cream
1. Combine the strawberries and full-fat coconut milk in a blender and puree until completely smooth.
2. Add the pitted Medjool dates, the almond (or cashew/hemp) milk, lemon juice, and vanilla extract.
3. Blend again until the mixture is fully smooth and the dates are completely broken down.
4. Chill the mixture in the refrigerator until cold, or place it in the freezer for about an hour to speed up chilling.
5. Pour the cold mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
6. Enjoy immediately for a softer texture, or transfer to an airtight container and freeze until firm for clean scoops.
If you like this paleo strawberry ice cream recipe, you’ll love:
Strawberry Mousse (vegan, AIP)
Strawberry Ice Cream Bon Bons
Did you make and love this recipe? Give your review below and share your creations by tagging on Instagram!
Strawberry Ice Cream
Dessert
American
paleo ice cream
5
minutes
30
minutes
35
minutes
105
kcal
Kelly @ The Spunky Coconut
Ingredients
-
2
cups
fresh or frozen strawberries
about 10 ounces -
13.5
oz
can full-fat coconut milk -
1/2
cup
Medjool dates
about 8, pitted -
1/2
cup
almond milk
or cashew or hemp milk -
1
teaspoon
lemon juice -
2
teaspoons
pure vanilla extract
Instructions
-
Put the strawberries and coconut milk in a blender and puree until smooth.
-
Add the dates, almond (or cashew/hemp) milk, lemon juice, and vanilla extract.
-
Puree again until the mixture is completely smooth.
-
Chill in the refrigerator until cold or freeze briefly for about an hour to speed chilling.
-
Pour into an ice cream machine and churn according to the manufacturer’s directions.
-
Serve immediately for a soft texture, or freeze until firm for scoops.
