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The Boat Shed Kitchen

Strawberry Coconut Milk Ice Cream

This strawberry coconut milk ice cream is made with just four wholesome ingredients—coconut milk, fresh strawberries, maple syrup, and vanilla. It’s creamy without any cream, sweet without refined sugar, and so easy to make without an ice cream maker. A naturally vegan dessert that’s summer-perfect and freezer-friendly.
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Prep Time 5 minutes
Freeze Time 2 hours
Total Time 2 hours 5 minutes
Servings: 4
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups coconut milk
  • 1 cup fresh strawberries hulled and chopped
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract

Method
 

  1. Blend all ingredients until smooth.
  2. Pour into a loaf pan and freeze for 6 hours, stirring every 2 hours for creaminess.
  3. Serve and enjoy once scoopable.
  4. See full steps with tips & photos → https://theboatshedcafe.com/strawberry-coconut-milk-ice-cream/

Notes

  • Use ripe, sweet strawberries for best flavor.
  • For an ultra-smooth finish, strain the blended mixture before freezing to remove any seeds.
  • You can also use frozen strawberries if fresh ones aren’t available—just thaw slightly before blending.