Instant No-Churn Strawberry Ice Cream (SUMMER)
Prep time: 
Total time: 
Serves: 2
  • 18 ounces (about a pint) fresh strawberries from the farmer’s market
  • Juice and zest of one lemon
  • ¼ cup sugar, more or less depending on the sweetness of your strawberries
  • 1 cup coconut milk, regular and not light
  1. Wash and stem your berries, and cut them into large chunks (leave them whole if they’re very small). Stir in the lemon juice and zest. Sprinkle the berries with sugar and put them in the freezer until they are frozen solid. (You can do this ahead of time, put the berries into plastic bags, and have them on hand whenever you want them.)
  2. Put the frozen berries into a blender or food processor, and slowly add the coconut milk, stopping to stir from time to time. Blend until it has come together into a cool, gorgeously pink ice cream.
  3. Serve immediately; this is best when it is freshly made, although it will keep in the freezer for a few weeks.
Recipe by Healthy Family Recipes at