No-Churn Strawberry Coconut Ice Cream

There’s something about homemade ice cream that takes me right back to summer evenings on my grandmother’s porch. She never owned an ice cream maker — she’d just mix everything together and let the freezer do its thing. Last weekend, I had a basket of perfectly ripe strawberries and two cans of coconut cream, and I knew exactly what to do. This no-churn version is impossibly creamy, naturally sweetened, and comes together in about ten minutes of actual hands-on time. The hardest part is waiting for it to freeze.

aka The Porch Swing Dream

Ingredients

• 2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
• 2 cups fresh strawberries, hulled and roughly chopped
• ⅓ cup pure maple syrup
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• 2 tablespoons toasted coconut flakes, for topping
• Fresh strawberry slices, for topping

Instructions

1. Blend the strawberries: Add the chopped strawberries, maple syrup, and lemon juice to a blender. Pulse until you get a chunky purée — you want some small pieces remaining for texture, not a completely smooth liquid.
2. Whip the coconut cream: Open the chilled cans of coconut cream and scoop out only the thick, solid cream into a large mixing bowl (reserve the coconut water for smoothies). Using a hand mixer or stand mixer, whip the coconut cream on high speed for 2–3 minutes until fluffy and light, similar to whipped cream.
3. Fold together: Gently fold the strawberry purée into the whipped coconut cream using a spatula. Add the vanilla extract and sea salt, folding until just combined. A few streaks of pink are beautiful — don’t overmix.
4. Freeze: Transfer the mixture into a freezer-safe loaf pan or container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Cover tightly with a lid or aluminum foil.
5. Set and serve: Freeze for at least 5–6 hours or overnight until firm. Remove from the freezer 10–15 minutes before scooping to let it soften slightly. Top with toasted coconut flakes and fresh strawberry slices.

Tips

• Make sure your coconut cream is well-chilled — at least 12 hours in the fridge. This ensures the fat solidifies and whips up properly.
• For an even creamier texture, stir or re-blend the ice cream once after 2 hours of freezing, then return to the freezer.
• Frozen strawberries work great here too — just thaw them slightly before blending. This is a wonderful way to use berries that are past their prime.
• Swap strawberries for raspberries, mango, or peaches for endless seasonal variations.
• Store in an airtight container for up to 2 weeks. The flavor actually deepens after a day or two.