Strawberry Coconut Ice Cream Recipe
Strawberry coconut ice cream is a delicious blend of natural flavors…you’ll want to make this recipe again and again!
With strawberries in season and on-sale right now and some coconut milk hanging around in our house just waiting to be used…it was inevitable.
It was time to try making coconut and strawberry ice cream.
We loved the outcome! The flavor is delicious!
A Note About The Philadelphia Style Ice Cream
If you don’t finish the entire batch in one sitting, please note that the Philadelphia style ice cream does harden pretty firm.
This ice cream is definitely best eaten straight out of the ice cream maker – but if you have leftovers, take the ice cream out of the freezer and allow it to sit out for awhile before serving.
The juice from the strawberries is obviously very watery and does not contain fat.
With the reduced fat content in this ice cream, it has a tendency to be harder when it is fully frozen.
The avocado helps to give this ice cream a bit more softness.
Serving Tip
Serve topped with sliced strawberries and sprinkle with toasted coconut. Delicious!
Strawberry Coconut Ice Cream
Ingredients
Strawberries
- 1 cup strawberries 1/2 pint
- 1 tbsp lemon juice
- 1/4 cup sugar
Ice Cream Base
- 1 1/2 cans coconut milk full-fat, chilled
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 avocado
Instructions
Strawberries
- Wash strawberries and place in food processor with the 1/4 cup sugar and lemon juice.
- Process until strawberries are pureed and completely smooth.
Ice Cream Base
- Combine coconut milk and 1/2 cup sugar. Whisk until sugar is completely dissolved.
- Mash avocado until completely smooth.
- Stir vanilla and avocado into the coconut milk and combine.
- Stir in pureed strawberries and combine well.
- Pour mixture into your ice cream maker.
- Mix about 25-30 minutes or according to manufacturer’s instructions.
Strawberry Coconut Ice Cream Recipe
Ingredients
Strawberries
- 1 cup strawberries 1/2 pint
- 1 tbsp lemon juice
- 1/4 cup sugar
Ice Cream Base
- 4 egg yolks
- 1 1/2 cans coconut milk full-fat
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 avocado
Instructions
Strawberries
- Wash strawberries. Put strawberries in blender or food processor with the 1/4 cup sugar and lemon juice.
- Process until strawberries are pureed and completely smooth.
Ice Cream Base
- Whisk egg yolks with sugar.In a medium saucepan, stir and heat coconut milk over medium high heat until coconut milk just begins to bubble around the edges.
- Pour heated coconut milk over egg yolks and stir to combine.Pour coconut milk/egg mixture back into saucepan and continue to heat over low heat.
- Heat, stirring constantly, until mixture thickens and begins to stick to the back of your spoon.
- Allow mixture to cool and then chill in fridge for at least 3 hours until cooled completely.
- Mash avocado until smooth.
- Stir vanilla and avocado into chilled coconut milk.
- Add chilled pureed strawberries and combine.
- Pour mixture into your ice cream maker.
- Mix about 25-30 minutes or according to manufacturer’s instructions.
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