One of the ladies from our bootcamp requested a recipe using frozen strawberries and I found the PERFECT one!

This delicious strawberry ice cream may be the simplest recipe you make all summer. It was quick – with only 3 ingredients – easy and SO delicious! I may have eaten most of the ice cream, all by myself!

Adapted from one of my favorite foodies, Arman from The Big Man’s World, the only thing I changed was the amount of maple syrup. His recipe called for 1/2 cup and while I love my sweets, it was a bit too sweet, so I reduced the amount to 1/3 cup. Depending on how sweet you like your foods and the sweetness of the strawberries you use (mine were very sweet) you may even reduce the maple syrup to 1/4 cup.

This vegan strawberry ice cream is perfect for those hot summer days!



  • 2 cups frozen strawberries
  • 1 14 oz can full fat coconut milk, refrigerated
  • 1/3 cup pure maple syrup can sub for honey
  • 1 tsp xantham gum optional    
  1. Place a loaf pan in the freezer.

  2. In a high speed blender or food processor, add your chilled coconut milk, adding the layer of cream first, followed by the liquid. Add your frozen strawberries and maple syrup and blend until thick and creamy. Do not over blend, or it will become too icy when thawing.

  3. If you choose to use xantham gum, add it halfway through blending and do not over blend.

  4. Pour the strawberry ice cream mixture into the frozen loaf tin. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.

  5. Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.

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