Strawberry Coconut Ice Cream
Ali Segersten
What to do when the weather turns warm? Make ice cream, of course. We’ve been making “ice cream” quite a bit lately. Last week, the temperature lingered in the low 80s for days, and this week has been just as beautiful—hovering in the 70s. These early warm spells always inspire us to bring out the blender, freeze fresh organic fruit, and get creative in the kitchen.
Last week, my daughter Lily created her own ice cream recipe using raw cashews, water, agave nectar, frozen bananas, cherries, and raspberries. She even tossed in half an avocado, a few spoonfuls of raw coconut butter, and a splash of vanilla extract. She blended it all in our Vitamix, and it turned out so creamy and flavorful—I wrote the recipe down somewhere (I’ll share it once I find it!).
Today I’m sharing a different kind of dairy-free ice cream—one made in an ice cream maker. I use a Cuisinart Ice Cream Maker, which I love because it works beautifully and doesn’t break the bank. While you can make ice cream in a Vitamix or food processor, it just doesn’t have that same silky, scoopable texture—the kind of mouthfeel that makes it feel like “real” ice cream.
Last September, we made a white nectarine ice cream in the ice cream maker that was so good, I wanted to hide the container and eat the whole thing myself. I have that recipe scribbled down somewhere too…maybe I’ll share it later this summer.
And now…the strawberry ice cream.
Strawberries aren’t just sweet and summery—they’re also rich in phytonutrients that support cellular health. They’re one of the best whole food sources of vitamin C, and contain a unique antioxidant called ellagic acid, which has been studied for its anti-inflammatory and cancer-protective properties. Their vibrant red hue comes from anthocyanins, compounds known to support brain health, heart function, and healthy aging. Blended into this creamy coconut milk base, strawberries offer not just flavor, but nourishment too.
This ice cream is a favorite with our kids—we love scooping it into bowls and topping it with extra sliced strawberries and fresh mint leaves. Sometimes I pour the mixture into popsicle molds instead of the ice cream maker, which makes it a fun frozen treat for summer afternoons (and an easy way to sneak in more fruit!). However you serve it, it’s simple, luscious, and satisfying.
Strawberry Coconut Ice Cream
This ice cream needs to be made in an ice cream maker. It can also be made into popsicles. If your ice cream maker container is too small to fit the strawberry-coconut cream, pour the remaining into popsicle molds. Serve ice cream with sliced fresh strawberries and fresh mint leaves for a cooling summer dessert.
If you're a vegan who doesn't eat honey, simply replace the honey with pure maple syrup or coconut nectar.
- Place all ingredients into a blender or Vitamix and blend until smooth and creamy.
- Immediately pour the liquid into your ice cream maker. Churn for about 25 to 30 minutes and then transfer ice cream a container and place into the freezer.
- It needs to chill for about 2 hours before serving.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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