Blender Strawberry Ice Cream

It would be an understatement to say that this is a staple in our home. We LOVE blender ice cream, the convenience and lack of planning required. We eat it every time of day, whenever the urge strikes. I personally like it best for breakfast, on a grain-free waffle. (Waffles and ice cream are my favorite!) We love strawberry best; and there are both dairy and non-dairy versions! Blender Strawberry Ice Cream is perfect for Paleo, Primal, AIP and GAPS Diets, for all the folks who long for great ice cream NOW.
I have also made this recipe for kids that are used to eating sugary desserts and it goes over awesomely— well loved by all

Blender Strawberry Ice Cream
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  • 3 slightly heaping cups coconut milk ice cubes full fat; for the dairy version, see note below*
  • 2 slightly heaping cups frozen strawberries halved or quartered
  • 3/4 cup coconut milk, warmed or raw dairy milk
  • 1/2 cup honey
  • 1 Tablespoon vanilla extract optional


  • Stir honey into warmed coconut milk, until honey is fully dissolved. Allow honey-milk to come to room temperature.
  • Place coconut milk ice cubes and frozen strawberries into high-powered blender. Blend until powdered. (This may be noisy, depending on your blender brand.)
  • Use a wooden chopstick or handle to get all the frozen powder loosened from the corners. Add the remaining ingredients; (BUT don't add all of the liquid all at once; start by adding about 2/3 of the total, then see if you need all of it. If you use all of it, you may need to freeze the ice cream longer before scooping. If you want to serve it right away, don't add all the liquid.) Blend and scrape the sides as necessary, or us a tamper, until an ice cream consistency is achieved.
  • Scrape ice cream into a freezer-safe bowl and freeze until ready to serve. Leftovers are scoop-able and delicious, if left at room temperature for 15 minutes or so before scooping.