Every summer, I find myself craving a cold treat that’s fruity, creamy, and just a little indulgent.

This strawberry coconut milk ice cream hits all the right notes — naturally sweet from maple syrup, rich from coconut milk, and bursting with fresh strawberry flavor.

The best part? There’s no churning, no dairy, and no complicated steps. Just blend, freeze, and enjoy.

Why I Love This Recipe

Dairy-free and vegan-friendly

Only 4 ingredients

Naturally sweetened

No ice cream machine needed

Rich, creamy, and fruity

What You’ll Need (Ingredient Highlights)

Coconut milk – The full-fat kind creates that creamy, luscious texture.

Fresh strawberries – Ripe and juicy, they bring vibrant color and flavor.

Maple syrup – Natural sweetness with a touch of depth.

Vanilla extract – Rounds out the flavor and enhances the fruitiness.

Pro Tips Before You Start

Use full-fat coconut milk (from a can) for the creamiest texture.

Choose ripe strawberries for best flavor — the redder, the better.

Want it sweeter? Add extra maple syrup or a banana.

For a firmer scoop, freeze overnight after the stirring steps.

Stirring during freezing breaks up ice crystals for a smooth texture.

How to Make Strawberry Coconut Milk Ice Cream

Step 1. Blend Everything Together

In a blender, combine coconut milk, chopped strawberries, maple syrup, and vanilla extract.

Blend until completely smooth and creamy.

Step 2. Freeze and Stir

Pour the mixture into a loaf pan or freezer-safe container.

Place in the freezer for 6 hours.

Every 2 hours, stir the mixture vigorously with a fork or whisk to improve creaminess.

Step 3. Serve and Enjoy

Once fully frozen and scoopable, serve in bowls or cones.

Top with fresh berries, shredded coconut, or a drizzle of maple syrup if you like.

What to Serve It With

Fresh sliced strawberries or blueberries

Toasted coconut flakes

Waffles or pancakes for a fun twist

A drizzle of dark chocolate sauce

Crumbled almond cookies on top

Variations / Substitutions

Banana twist – Add a ripe banana to the blend for extra sweetness.

Berry blend – Mix in blueberries or raspberries with the strawberries.

Coconut chunks – Stir in shredded coconut for texture.

Chocolate swirl – Add chocolate chips or a fudge ripple layer.

Stevia or honey – Use other natural sweeteners if preferred.

Storage & Leftovers

Keep in a sealed container in the freezer for up to 2 weeks.

If too firm to scoop, let sit at room temperature for 10 minutes.

Stir again before serving to restore creaminess.

Do not refreeze once melted — best enjoyed in small batches.

FAQs

Can I use light coconut milk?
You can, but it will result in a less creamy, more icy texture.

What if I don’t have maple syrup?
Honey, agave, or even simple syrup can be used as alternatives.

Can I skip stirring every 2 hours?
You can, but the texture might be more icy.

Stirring breaks up ice crystals for a smoother result.

Is this recipe vegan?
Yes, as long as you use maple syrup or another plant-based sweetener.

Can I use frozen strawberries instead of fresh?
Yes, just thaw them slightly before blending for a smoother mix.

How do I make it scoopable like store-bought ice cream?
Let it sit at room temp for 5–10 minutes before scooping, and blend well to start.

Can I double the recipe?
Absolutely! Use a larger pan or divide into two containers for even freezing.

Final Thoughts

This strawberry coconut milk ice cream is a refreshing, feel-good treat I keep coming back to.

It’s fruity, silky, and satisfyingly cold — with just enough richness from the coconut milk to make it feel special.

Whether you’re dairy-free or just want a lighter summer dessert, this one’s a keeper.

The Boat Shed Kitchen