Grab some fresh local strawberries, when they are in season, and make some of this delicious, refreshing Paleo Strawberry Ice Cream. My kids love this on a warm spring/summer day.
You can usually get strawberries year round at you local grocery store. We have local strawberry farms where we can go pick fresh strawberries, typically in early June. There is a whole festival dedicated just to strawberries. These are fun field trips for our family. If you can’t get them locally, buy them from a local farmer’s market or grocery store. The sweeter the strawberries, the sweeter the ice cream.
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Ingredients for Paleo Strawberry Ice Cream
2 cups unsweetened full fat coconut milk
½ cup pure unrefined organic coconut sugar
1 teaspoon pure vanilla extract
Dash of sea salt
½ cup pureed sugared (mix in 1 tablespoon coconut sugar) strawberries
1 cup sliced sugared (mix in 1 tablespoon coconut sugar) strawberries (stir these in after the ice cream is made/frozen)
Instructions for Paleo Strawberry Ice Cream
Pour coconut milk, 6 tablespoons coconut sugar, vanilla extract, and sea salt into a quart jar and use an immersion blender or replace lid tightly and shake until sugar is dissolved. Open and add the pureed strawberries, replace lid, and shake gently.
Pour into a 1 quart electric ice cream freezer and allow ice cream to churn and freeze until stiff. This should take about 30-40 minutes, depending on your ice cream freezer. Fold in sliced strawberries. Enjoy!
Tip: This recipe is best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft. This Paleo Strawberry Ice Cream recipe makes a little over a quart.
Here are a few things you may need for this recipe:
Print Paleo Strawberry Ice Cream to save for later:
- 2 cups full fat coconut milk
- ½ cup pure coconut sugar (divided)
- 1 teaspoon pure vanilla extract
- Dash of sea salt
- ½ cup pureed sugared (1 tablespoon coconut sugar) strawberries
- 1 cup sliced sugared (1 tablespoon coconut sugar) strawberries (stir these in after the ice cream is made/frozen)
- Pour coconut milk, 6 tablespoons coconut sugar, vanilla extract, and sea salt into a quart jar and use an immersion blender or replace lid tightly and shake until sugar is dissolved. Open and add the pureed strawberries, replace lid, and shake gently.
- Pour into a 1 quart electric ice cream freezer and allow ice cream to churn and freeze until stiff. This should take about 30-40 minutes, depending on your ice cream freezer. Fold in sliced strawberries. Enjoy!
- Note: This recipe is best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.
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