No-Churn Strawberry Coconut Ice Cream

Kiki Cooks
by Kiki Cooks
10 Serves
10 hr 20 min

This ice cream recipe is the perfect balance of creamy and refreshing. The strawberries give the ice cream such a natural sweetness that is contrasted so nicely by the thick coconut cream. Th fun part about this ice cream recipe is that you don't need an ice cream machine. I prefer to use frozen strawberries for this recipe, you can do this by thawing the strawberries almost completely, and then they will be ready to use. This adds such a nice texture and brings out all the juices which gives the strawberry puree an added flavor, sweetening it more too.

Combining the strawberry puree with the cream mixture.

The final product before going into the freezer.

No-Churn Strawberry Coconut Ice Cream
Recipe details
  • 10  Serves
  • Prep time: 20 Minutes Cook time: 10 Hours Total time: 10 hr 20 min
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  • 500g (2 cups plus 1 tbsp) heavy whipping cream
  • ½ cup coconut cream
  • 5 cups strawberries
  • ½ cup caster sugar

In a large mixing bowl, use an electric beater on high speed to whisk the heavy cream until stiff peaks form.
On low speed, beat in the coconut cream and set aside
In a medium bowl, use a stick bender to blend together 4 cups of strawberries with the sugar until smooth. If you have any juice from the strawberries, add that in too.
Gently fold in the strawberry puree to the cream mixture.
Pour your mixture into a metal ice cream tin.
Roughly chop remaining strawberries (1 cup) and scatter them on top of the mixture. Most of them will sink into the mixture - that's perfectly fine.
Place the tin in a stable location in the freezer and carefully lay a plastic cling-wrap over ice cream to avoid ice crystals from forming.
Leave overnight (min 10 hours) before serving.
  • Sprinkle white chocolate shavings for an added touch of flavor.