As soon as I finished canning the strawberry agave jam, the next step with the fresh strawberries was obviously strawberry coconut milk ice cream. I have made chocolate coconut milk ice cream as well as vanilla coconut milk ice cream with great success and coconut milk ice cream is pretty popular in our house since we are both dairy free. The possibilities are unlimited, really but this simple strawberry coconut milk ice cream is a classic, for sure.
Strawberry Coconut Milk Ice Cream
3 cups cleaned and hulled strawberries, divided
2 cans coconut milk
1/2 cup + 1 tbsp agave nectar or honey, divided
1 tbsp vanilla bean paste or the seeds from one vanilla bean
1/4 tsp xanthum gum
In a blender, combine 2 cups of strawberries, 1/2 cup agave nectar (or honey) and the remaining ingredients and blend until well combined. Taste for sweetness and add in extra agave if you want it to be sweeter. Store the mixture in the refrigerator for at least two hours so that the flavors combine. Meanwhile, chop the remaining cup of strawberries and drizzle it with the tablespoon of agave or honey, stir well and set aside at room temperature. Remove the ice cream base mixture from the refrigerator and give it another whirl in the blender to make sure it hasn’t settled. Add the mix to your ice cream maker according to the manufacturer instructions and let it process until it is the texture of soft serve. Once it is the texture you like, slowly drop in spoonfuls of the set-aside strawberry mixture and let it process for a few more minutes. Remove from the ice cream maker and scoop into a freezer safe dish and freeze for at least 2 hours. Serve with toppings of your choice.
I love coconut milk ice cream – props to you for making your own. It looks delicious!
Nothing makes me happier than making ice cream at home, it is probably my most favorite recipes to write (and test ;))
this sounds (and looks) SO good!!!
Strawberry ice cream is second in my life only to coffee! I may have to use my mom’s ice cream maker this weekend when I go for a visit…Fantastic recipe, as always :)
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sign me up for some of this! holy yum :)
Picking strawberries in California is one of the ONLY things here that reminds me of living in Virginia…I can’t WAIT to try this out this summer. Yummm..
I actually just ordered an ice cream maker the other day, found a great deal on it! The funny thing is I never used to be interested in owning one but all the great frozen yogurt and coconut milk recipes I’ve been seeing are very intriguing. I can’t wait to give it a shot and develop some recipes! I too heard about adding xantham gum to improve the texture, so I’m glad to hear it worked out well for you!
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does the coconut ice cream stay soft or does it get hard like a rock? I’ve tried making my own without an ice cream maker and though you can time it right and get a soft-serving, the left overs turn hard as an ice cube.
I’ve never made it without an ice cream maker and can’t say for sure if that would make a difference or not. But, I do think the xanthum gum helps with iciness. It does not seem to get any harder than any other ice cream I’ve made or even store bought. I usually just let it sit on the counter for a few minutes before serving if it is hard.
I’m usually more of a chocolate/vanilla girl…but there’s something about strawberry ice cream that just looks so beautiful isn’t there?! …or maybe it’s just me ;)
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Oh, that looks so delicious!
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