Strawberry Chocolate Ice Cream - corn-free, RSF, vegan
Prep time
Cook time
Total time
Light summery fruity ice cream laced with just a hint of chocolate. What could be better than that!
Recipe type: Dessert
Serves: 8
  • 1 can organic whole coconut milk
, refrigerated
  • ¼ cup non-dairy milk (I use homemade almond/brazil nut milk.)
1/4 cup organic raw agave syrup
 or honey
  • ½ tsp vanilla
 (I use ground vanilla bean but extract would work here too.)
  • ¼ tsp sea salt
  • ½ cup strawberry pulp
  • 2 tbsps unsweetened chocolate, grated
  • Fresh strawberries and cacao nibs, for garnish
  1. Mix everything but grated chocolate in a high-speed blender.
  2. Pour into ice cream maker and chill according to the manufacturer’s instructions.
  3. Five minutes before the ice cream is done, pour in the grated chocolate.
  4. Empty finished ice cream in a freezer container and freeze for 2 hours before serving.
  5. To serve, scoop into bowls and garnish with sliced strawberries and cacao nibs.
Let the ice cream thaw on the counter for about 15 minutes before scooping.

For easier party serving, pre-scoop all the ice cream into small one inch balls onto a baking sheet and freeze. After completely frozen, store in a freezer zipper bag. To serve, pull out as many ice cream balls as needed and garnish with sliced strawberries and cacao nibs.
Nutrition Information
Serving size: ½ cup Calories: 121.5 Fat: 8.1g Saturated fat: 6.6g Trans fat: 0g Carbohydrates: 11.9g Sugar: 9.9g Sodium: 10 mg Fiber: 1.1g Protein: .9g Cholesterol: 0mg
Recipe by Creating Silver Linings at