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.

Prep Time
15 min
15 min


  • 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
  • Cholesterol Content 0 mg
  • 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