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ice cream with strawberries - Strawberry Swirl Ice Cream - Amy Myers MD®

Strawberry Swirl Ice Cream

Strawberries are one of the hallmarks of summer. Juicy and delicious, these nutritious fruits make excellent snacks. They also go well in baked goods and healthy desserts. If you’re looking for a way to enjoy these delightful fruits, this Strawberry Swirl Ice Cream is for you! 

There’s nothing like sitting on the front porch on a sunny afternoon, watching a batch of homemade ice cream come together. While the process of making old-fashioned ice cream feels nostalgic, you can still get that old-timey feeling without needing any fancy equipment. In fact, you can put this together with only a few ingredients! The base for this dairy-free ice cream is coconut milk, making it perfect for following The Myers Way® or AIP diet. It’s also sweetened with natural coconut sugar, which means it’s better for gut and immune health. This coconut strawberry ice cream not only tastes great, but is great for you!

ice cream with paleo protein - Strawberry Swirl Ice Cream - Amy Myers MD®

Coconut Based 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 and a little flavor from vanilla bean powder. I like to use honey or maple syrup as my sweetener.

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. Iron helps prevent anemia and keeps the blood cells healthy.

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

Paleo protein - Strawberry Swirl Ice Cream - Amy Myers MD®

Strawberry Swirl Ice Cream

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. It’s very similar to the strawberry sauce used in these Strawberry Waffles.

Strawberries are naturally sweet berries that are surprisingly low in sugar and carbs. You wouldn’t think so because of 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 regulate blood pressure and is an important electrolyte. In addition to this, strawberries are high in fiber and antioxidants! This incredible combination helps maintain a healthy gut, prevent aging, and reduce the damaging effects of free radicals.

strawberries in a bowl - Strawberry Swirl Ice Cream - Amy Myers MD®

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.

Strawberries and Cream Paleo Protein

Ice cream tends to get a bad rap for being high in sugar, dairy, and unhealthy fats. However, this strawberry ice cream comes with an extra protein boost thanks to my new Strawberries and Cream Paleo Protein powder.

paleo protein scoop - Strawberry Swirl Ice Cream - Amy Myers MD®

Each serving comes loaded with 21 grams of clean, high-quality protein. This protein powder supports optimal gut function, hair, skin, and nails. I also custom-formulated it for incredible flavor! Adding a boost of rich, authentic strawberries and cream flavor to this ice cream.

This protein ice cream is truly the best of both worlds in terms of health and flavor. Your friends and family will love it, and I can almost guarantee it will soon be a summertime go-to recipe.

How to Make Ice Cream Without an Ice Cream Maker

It’s easy to make ice cream without an ice cream maker. First, 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 coconut sugar and fresh vanilla bean for more flavor. Then add in the Strawberries and Cream Paleo Protein. Freeze the mixture for about an hour on a large baking sheet so it freezes in a thin layer that would be easy to break up.

ice cream freezing - Strawberry Swirl Ice Cream - Amy Myers MD®

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!

strawberries and ice cream - Strawberry Swirl Ice Cream - Amy Myers MD®

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

strawberry ice cream - Strawberry Swirl Ice Cream - Amy Myers MD®

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!

ice cream with strawberries - Strawberry Swirl Ice Cream - Amy Myers MD®

Strawberry Swirl Ice Cream




Prep Time

10 minutes

Cook Time

15 minutes



  1. Whisk or blend the coconut milk with the fresh vanilla bean, and Strawberries & Cream Paleo Protein. 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.
  4. Strain the strawberry sauce and then swirl it into the coconut milk ice cream base. Freeze for at least two hours, or until solid.

  5. To serve, let sit at room temperature for 10-15 minutes to soften.
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