Strawberry Coconut Milk Ice Cream

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Adapted by Sandy Schrecengost from Cheeseslave’s Chocolate Coconut Milk Ice Cream

1-quart cleaned and stemmed strawberries
8 pastured egg yolks
2-13.5 oz cans unsweetened whole fat coconut milk *
1/2 cup raw honey
2 teaspoons vanilla
1/8 teaspoon sea salt

Special Equipment:
Ice Cream Maker with a 1-1/2 quart yield – Freezer bowl must be completely frozen.


In a blender, puree cleaned berries, adding berries a few at a time to ensure proper breakdown.  (See Note.)  Using the measurements on the side of the blender as a guide, continue to add strawberries to make 1-1/2 cups of puree.  Adding more than 1-1/2 cups of strawberries to the batter will cause the ice cream maker to overflow.

In an 8-quart Pyrex glass measuring cup or a medium-sized glass mixing bowl with a pour spout, beat egg yolks with a wire whisk until creamy and well whipped.

To the eggs, add pureed strawberries, coconut milk, honey, vanilla & salt; whisk again to combine.

Assemble the ice cream maker with the frozen bowl.  Start the machine and slowly add berry mixture, using a rubber spatula to collect every yummy drop.  Let the machine run, and in about 25-30 minutes, the mixture will reach its desired state.  When ready, the ice cream will start to “stand up” and hold its shape in the bowl; however, it will not get hard and firm.  Turn off the machine, lift the lid and scoop soft-serve ice cream into awaiting bowls.

If hard ice cream is preferred, this recipe can be made ahead and easily frozen, but without any additives, it will acquire crystals.  Just allow the ice cream to rest at room temperature for 10 minutes or so before eating to help those crystals melt a bit.

* Shake the cans very well before opening.

Note –
If you prefer to see chunks of strawberries in the ice cream, puree half the berries to a liquid state and then add the last half, but stop blending while a few healthy chunks remain.


  • Oh yum! You’re speaking my language. Next time I get some of the Oxnard strawberries I’m making this!

    June 19, 2011
  • coconut milk! I am so all over that. I love, love, love this post. The kids are out of school this week. I am ready to head out your way and plow the land. Just tell me when!

    June 20, 2011
  • Angela

    Delicious! Can’t wait to make it!
    I don’t have an ice cream maker so when I make ice cream, I just beat the ingredients with an electric beater until the consistency of whipped cream and pour it into a glass container before putting it in the freezer. I also add a little bit of vodka to the recipe to help prevent the crystals. Yum!

    June 21, 2011
    • Molly Chester

      Nice! I usually add vodka, too. We are going to try this with vodka next time to see how it goes. We made it with apricots tonight – delish!

      June 23, 2011
  • Mary

    Cool recipe, even cooler mixing bowl! I am crazy for spring blossom daisies ;)

    June 21, 2011
  • Trisha

    Where can you buy pasteurized egg yolks? Strawberries are luscious this year and coconut milk is a hit at our house.

    June 21, 2011
    • Notamythologist

      Pastured eggs, meaning eggs from chickens that are free to forage for grass and insects, are of much higher nutritional quality than eggs from confinement chickens. The marginal increase in value, of course, is found mostly in the yolk.

      Insects provide a higher DHA content, found exclusive in the yolk, and grass provides a higher vitamin E and carotene content, also found exclusively in the yolk. Egg yolks from pastured chickens are thus a powerful supplement to a healthy diet – a super-food – providing necessary nutrients in which the Standard American Diet is deficient.

      To find a source of eggs from chickens raised on pasture, you can visit Local Harvest and do a search for “eggs pastured” or “eggs grass fed” with your zip code. You can also visi Eat Wild and click on your state for a list of farms that pasture their animals.

      Additionally, you may be able to find roadside stands in your area that sell eggs from pastured chickens. Be sure to inquire about the farming practices, to make sure that the chickens are able to forage for both grass and insects.

      June 22, 2011
      • Molly Chester

        Thanks for this thoughtful and helpful comment!

        June 23, 2011
    • Molly Chester

      It’s actually PASTURED egg yolks and not pasteurized. Another reader left a great comment explaining what pastured means. Check it out! You won’t be disappointed! :)

      June 23, 2011
  • Mental Chew

    What a combo! We just received an ice cream maker and our strawberries are booming. This one will be featured on my blog ( in the next couple of week’s with a nod to you for the recipe. Thank you!!

    June 21, 2011
    • Molly Chester

      Thanks for the support Mental Chew!

      June 23, 2011
  • bek

    Does this taste like coconut? I haven’t used Co milk much but I’d like to make this. However DH can’t stand the taste of coconut so I wonder if I could sneak this past him :)

    June 21, 2011
    • Molly Chester

      It’s not overly coconut-y, so I think you might get away with it! Let me know how it goes…

      June 23, 2011
  • Penny Bradford

    Thanks! Now my daughter will probably want a recipe using the coconut milk but no eggs. I think that would have to be a sorbet then, huh?

    June 21, 2011
    • Molly Chester

      Hmmm… with the milk, it would almost be a cross between the two, but it might get a little ice-y without the eggs. Experimentation are always fun, and let me know how it goes.

      June 23, 2011
  • Jacqueline

    Oh this sounds so good! I can’t wait to try it out. I don’t have an ice cream maker, but I might have to get one now. Thanks for sharing this recipe.

    June 21, 2011
  • Deirdra Hearn

    I just made this, thanks so much for posting the recipe!
    I used an organic wildflower honey. Awesome!!

    July 4, 2011
    • Molly Chester

      Definitely! So glad you tried it!

      July 9, 2011
  • Leanne

    Just made this, and I can’t keep my boys away! They say they can’t taste the honey or coconut, just mild strawberry with a hint of sweetness. Perfect.

    February 5, 2013
  • Yoli

    Hello, how much Vodka would you put in it??


    March 29, 2013
    • Molly Chester

      About a tbsp.

      July 4, 2013

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