This Paleo Strawberry Ice Cream is easy to make, so creamy, and only has 5 ingredients! Dairy free, gluten free, and naturally sweetened. A great summer treat that is healthy!
I figured it was about time to make a fruit flavored ice cream. I have always preferred fruity desserts over any other kind, so strawberry ice cream seemed like a good idea and it turned out just as good as I hoped. It has a great freshness and is not too rich. It has the most beautiful pink color that is completely natural, proving that artificial colors aren’t necessary!
How perfect are these strawberries? My daughter loves them just as much as I do. 🙂
This ice cream is almost completely sweetened with just the strawberries. There is a little maple syrup added and I think it’s just the right sweetness. You can taste it before you refrigerate it and add more maple if you desire.
This ice cream is super easy to make. The strawberries cook on the stove top with the maple syrup for 5 minutes while the coconut cream and gelatin bloom. You then take the strawberries off the heat, add the coconut cream mixture, blend and let chill in the fridge. Then churn and eat right away for smooth, soft-serve style, or let freeze for a more scoop-able version.
Even with the coconut cream in this, it is not overly coconut-y. Before it cooled I could kind of taste it, but once it churned the strawberry flavor is what really stood out. I did add a few mini dairy free chocolate chips to the top which is super fun. Strawberry and chocolate are a great combo.
Here are my other ice cream recipes to check out: Paleo Chocolate Almond Butter Ice Cream, Paleo Pumpkin Ice Cream, Paleo Almond Butter Molasses Ice Cream. They are all dairy free and naturally sweetened- Enjoy!
HERE is the grass-fed gelatin I use and love!
- 3 cups chopped organic strawberries (about 1 pound)
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 13.5 oz can coconut cream
- 1 teaspoon grass-fed gelatin
- Before you begin, make sure your ice cream bowl has been freezing for at least 24 hours.
- In a small sauce pan, combine the strawberries, maple syrup and salt. Turn the heat to medium and cook for 5 minutes.
- While the strawberries are cooking, pour coconut cream in a small bowl and whisk to remove large chunks. Sprinkle with the gelatin and let bloom 5 minutes.
- Once the 5 minutes is up, turn the heat off and add coconut cream mixture to the strawberries.
- Using an immersion blender, blend until completely smooth.
- Pour mixture into a medium glass container with a lid and refrigerate for 4 hours or overnight.
- Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took about 15 minutes.
- Eat right away for soft serve or pour into a loaf pan and place in the freezer.
- Remove the pan from the freezer 10-15 minutes before scooping- just to make it easier.