There’s something timeless about the combination of strawberries and cream, but what if you could enjoy that dreamy duo in a frozen dessert that’s completely dairy-free? Meet your new summer (or year-round) obsession: strawberry swirl coconut ice cream. Creamy, rich, and bursting with sweet strawberry ribbons, this treat feels indulgent—but it’s made from wholesome, plant-based ingredients. Whether you're vegan, lactose intolerant, or simply looking for a refreshing dessert with a tropical twist, this recipe delivers both flavor and feel-good satisfaction.
Made with luscious coconut milk and naturally sweetened with maple syrup and fresh fruit, this ice cream is the perfect alternative to conventional frozen treats. And the best part? You don’t need an ice cream maker to pull this off. Just a blender, a saucepan, and a freezer-safe container. Let’s swirl into the details.
Strawberry Swirl Coconut Ice Cream
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Chill Time (Freezing) 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Dessert
Cuisine Fusion
saucepan For simmering the ice cream base and the strawberry swirl.
Blender or immersion blender To ensure a silky-smooth texture.
Fine mesh strainer (optional) If you want a completely smooth strawberry swirl without seeds.
Loaf pan or freezer-safe container For storing and freezing the ice cream.
Parchment paper Helps prevent ice crystals on top.
Spoon or butter knife To create the perfect swirl.
For the Coconut Ice Cream Base
- 2 cans 13.5 oz each full-fat coconut milk (well-shaken)
- 1/3 cup maple syrup or agave nectar adjust to taste
- 1 tablespoon arrowroot starch or cornstarch
- 1 tablespoon vanilla extract
- Pinch of sea salt
For the Strawberry Swirl
- 1 ½ cups fresh or frozen strawberries chopped
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
Optional Add-ins
- 1/2 teaspoon balsamic vinegar for a richer strawberry flavor
- 1 tablespoon homemade coconut milk or water if strawberries are too thick
Make the Coconut Ice Cream Base
In a medium saucepan, combine 1 ¾ cans of coconut milk, maple syrup, vanilla, and salt. In a separate small bowl, whisk the remaining ¼ can of coconut milk with the arrowroot starch until dissolved, then stir it into the pan.
Bring the mixture to a gentle simmer over medium heat, stirring constantly, until it thickens slightly (about 5 minutes). Remove from heat and let it cool completely. This mixture will become your smooth and creamy coconut milk ice cream recipe base.
Prepare the Strawberry Swirl
In another small saucepan, combine the strawberries, maple syrup, and lemon juice. Simmer over medium-low heat for about 8–10 minutes until the strawberries break down and the mixture becomes syrupy.
You can blend the strawberry mixture if you want it smooth or leave it chunky for texture. Let it cool completely before swirling into the ice cream.
Assemble and Freeze
Pour the cooled coconut ice cream base into a loaf pan or container. Spoon the strawberry sauce over the top and use a spoon or knife to gently swirl it through the mixture. Don’t overmix—you want to see ribbons of red throughout the white base.
Place a sheet of parchment paper directly on top of the mixture to prevent ice crystals, then cover tightly with a lid or foil. Freeze for at least 6 hours or overnight until firm.
Serve
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve as-is, or top with fresh berries, coconut flakes, or a drizzle of chocolate sauce.
Pairings
This strawberry swirl coconut ice cream is delicious on its own, but here are some fun ways to elevate your dessert:
- Waffles or Pancakes: Spoon this over warm waffles for a decadent brunch twist.
- Coconut Shortbread Cookies: Sandwich a scoop between two cookies for an easy ice cream sandwich.
- Fruit Salad: Pair it with a bowl of fresh summer fruit like mango, pineapple, and kiwi for a tropical sundae.
- Chocolate Sauce & Toasted Nuts: A drizzle of dark chocolate and a handful of toasted almonds or pecans creates a balanced, crunchy topping.
- Frozen Yogurt Parfait Vibes: Layer scoops with granola and berries for a parfait-style dessert that's secretly a treat.
If you're into frozen desserts, this is just the beginning. You might also explore healthy coconut ice cream spins with matcha or turmeric, or cool off with a refreshing coconut sorbet for a lighter finish.
FAQs
1. Can I make this without refined sugar?
Absolutely. This recipe already uses maple syrup, but you can use dates, coconut sugar, or monk fruit for a refined-sugar-free version. It still tastes indulgent while being a truly healthy homemade ice cream.
2. Can I use other fruits instead of strawberries?
Yes! Raspberries, cherries, or even mango work beautifully. Any fruit with a little acidity and sweetness pairs well with the creamy coconut base. Just follow the same cooking method for the swirl.
3. Is this recipe vegan and paleo-friendly?
Yes to both! This ice cream contains no dairy, no eggs, and no refined sugars, making it a great paleo ice cream and vegan coconut ice cream option.
4. What can I do if I don’t have coconut milk?
While full-fat coconut milk gives the best creamy texture, you can experiment with almond milk ice cream by replacing it with a rich almond milk (homemade or store-bought). Just note that the texture might be slightly icier unless you add a bit more fat, such as cashew butter or coconut cream.
5. How long does this ice cream last in the freezer?
Stored properly, it will last up to 2 weeks. Make sure it's covered tightly and the parchment paper stays on top to minimize freezer burn.
