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AIP strawberry ice cream

Dairy-Free Strawberry Swirl Ice Cream

National Pick Strawberries Day is May 20, and what better way to preserve the fresh, sweet strawberry flavor than to make delicious Strawberry Swirl Ice Cream? This easy ice cream recipe doesn’t require an ice cream maker and is made with just 5 ingredients. The base for this dairy-free ice cream is coconut milk, making it perfect for AIP and Paleo diets. This ice cream is sweetened with refined sugar-free sweeteners like honey and coconut sugar, making it a great healthy coconut strawberry ice cream! strawberry ice cream

Coconut ice cream without an ice cream maker

Coconut makes a great base for dairy-free ice cream because it is so flavorful, rich, and creamy. It is a great dairy-free alternative to heavy cream for ice cream. All it needs is a little sweetener, such as honey or maple syrup, and a little flavor from vanilla bean powder.

Coconut milk contains electrolytes, such as phosphorus, potassium, and magnesium. These electrolytes help maintain normal muscle, nerve, and heart function. Coconut milk also contains iron, which helps prevent anemia and keeps the blood cells healthy.

Make sure to use full-fat coconut milk without any other added ingredients to make ice cream. This will give your ice cream the creamiest feel without any unnecessary preservatives that can be irritating to the gut. strawberry ice cream

Strawberry swirl

The strawberry swirl in the coconut ice cream is such a delicious way to add flavor, nutrients, and color to ice cream! I make a simple strawberry sauce in a saucepan from fresh strawberries and coconut sugar, similar to the strawberry sauce used in these Strawberry Waffles.

Strawberries are naturally sweet berries that are actually pretty low in sugar and carbs, despite their sweet flavor. They’re juicy and flavorful, making them perfect for swirling into ice cream. Strawberries have high amounts of Vitamin C, manganese, folate, and potassium. Vitamin C is good for our immune system and our skin. Manganese and folate are important for healthy tissue growth, cell function, and other processes in the body. Potassium helps regular blood pressure and is an important electrolyte. In addition to this, strawberries are high in fiber and antioxidants, helping us maintain a healthy gut and preventing aging and damaging effects from free radicals.

A pound of strawberries needs just a little sweetener to make a delicious sauce: about 2 tablespoons coconut sugar, which is a great alternative to refined sugars. You can also use honey instead.

How to make ice cream without an ice cream maker

It’s easy to make ice cream without an ice cream maker. You need to make sure you start with a base that has a lot of fat, such as full fat coconut milk. Sweeten the coconut milk with a little honey and add vanilla bean powder for more flavor. Then freeze the coconut milk for about an hour on a large baking sheet so it freezes in a thin layer that would be easy to break up.

Break the frozen sheet of coconut milk and blend the pieces in a blender to make a slushy. Transfer that slushy to a loaf pan and swirl in the strawberry sauce, or stir in any other add-ins you like!

Freeze this mixture for about 2 hours, or until solid. To serve homemade ice cream, let it sit at room temperature for 10-15 minutes before scooping.

I hope you get to try this coconut strawberry swirl ice cream with freshly picked strawberries! The fresh strawberry flavor paired with creamy coconut ice cream is the best combination and makes a great summer treat. You will never have a tastier ice cream with simpler wholesome ingredients!

More frozen desserts to try:

AIP strawberry ice cream

Dairy-Free Strawberry Swirl Ice Cream




Prep Time

10 minutes

Cook Time

15 minutes


  • 2 cans full fat coconut milk
  • 1/4 cup honey *avoid if following The Myers Way® or AIP diet
  • 1/2 tsp vanilla bean powder
  • 1 lb strawberries diced
  • 2 tbsp coconut sugar


  1. Whisk or blend the coconut milk with the honey (optional) and vanilla, if using. Pour into a large baking sheet and freeze for about an hour.
  2. Combine the diced strawberries and sugar in a saucepan, and cook for 10-15 minutes, stirring frequently, until the strawberries break down and the sauce thickens.
  3. The coconut milk ice cream base should be frozen but not solid. Break it up into chunks and add the chunks to a blender. Blend for a few seconds to make a slushy, then transfer to a loaf pan or other freezer-safe container. Swirl in the strawberry sauce and freeze for at least 2 hours, or until solid.
  4. To serve, let sit at room temperature for 10-15 minutes to soften.
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