Ingredients
Equipment
Method
- The night before, place both cans of coconut milk in the refrigerator. This allows the cream to separate and solidify at the top.
- Hull and slice strawberries. Toss with 2 tablespoons of maple syrup and let sit for 15 minutes until juicy. Mash roughly with a fork — leave some chunks for texture.
- Open the chilled coconut milk cans without shaking. Scoop the solidified cream into a large mixing bowl, leaving the liquid behind.
- Beat the coconut cream with a hand mixer on high until light and fluffy, about 2 to 3 minutes.
- Add remaining maple syrup, vanilla extract, and a pinch of salt. Beat until combined.
- Fold in the mashed strawberries gently, leaving swirls throughout.
- Pour into a freezer-safe loaf pan or container. Smooth the top.
- Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight.
- When ready to serve, let sit at room temperature for 5 to 10 minutes before scooping.
Nutrition
Notes
When possible, choose organic ingredients, especially strawberries. Refrigerate coconut milk cans overnight — this step is non-negotiable for proper texture. Let ice cream sit at room temperature for 5 to 10 minutes before scooping. If histamine is a concern, use fresh strawberries and maple syrup instead of honey. Individual alpha-gal reactions vary — always read labels carefully, especially for coconut milk and vanilla extract.