Dairy-Free Strawberry Ice Cream

Though this recipe contains just four ingredients, the creamy texture and bright berry flavor prove that simplicity is bliss.

Makes: approximately 1 quart
Free of: gluten and all top allergens



  • 1 pound (16 oz) strawberries
  • 1 14 oz can full-fat coconut milk*
  • 2/3 cup (160 mL) sugar
  • 1 tbsp vanilla extract

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. Wash and hull strawberries.
  2. Place strawberries, coconut milk, sugar and vanilla in a blender and puree until smooth and creamy, about 2 minutes.
  3. Set blender jar in the refrigerator and let chill for 1-2 hours.
  4. Churn the chilled mixture in an ice cream maker according to the manufacturer’s directions.
  5. Pack the soft ice cream in a freezer-safe container and freeze for at least 3 hours for hard-packed ice cream.

See also: Chocolate Pudding Ice Cream

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com