Strawberry Coconut Ice Cream

No need for an ice-cream maker to create this luscious dessert. We do it all in the food processor with just a handful of ingredients that you likely already have on hand.
Strawberry Coconut Ice Cream recipe

Strawberry Coconut Ice Cream

  • Duration
  • Prep Time
  • 4Servings


  • 1 10-oz bag frozen strawberries

  • 1 banana, sliced and frozen

  • 2 tsp pure vanilla extract

  • Pinch sea salt

  • ¾ cup canned heavy coconut cream, stirred (TRY: Let’s Do Organic Heavy Coconut Cream)

  • 2 tbsp raw honey or pure maple syrup, optional


1. To a food processor, add strawberries, banana, vanilla and salt. Pulse to chop and mix. 

2. Add coconut cream and honey (if using) and process until smooth, stopping to scrape down sides of bowl and break up chunks as needed. 

3. Serve immediately. Alternatively, place in a container, cover and freeze; let stand at room temperature for a few minutes before serving.

Nutrition Information

  • Serving Size: ½ cup
  • Calories: 342
  • Carbohydrate Content: 24 g
  • Fat Content: 27 g
  • Fiber Content: 10 g
  • Protein Content: 4 g
  • Saturated Fat Content: 24 g
  • Sodium Content: 45 mg
  • Sugar Content: 10 g
  • Monounsaturated Fat Content: 1.5 g
  • Polyunsaturated Fat Content: 1.5 g