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Eggless Strawberry Ice Cream

By Holly Darnell, RD

May 21, 2024

Eggless strawberry ice cream

Strawberries make a great flavor for so many desserts, such as strawberry shortcake. But for many, strawberry ice cream is where it’s at, for it's one of the most popular summer dessert recipes.

Here we do an eggless strawberry ice cream that uses strawberries, coconut milk, maple syrup, almond butter and strawberry lemonade collagen powder. It’s off the hook tasty.

The good news is that it’s also a no-churn strawberry ice cream recipe, as all you need is a blender. And no ice cream maker needed either.

Best Ingredients

Strawberries contain numerous flavonoid antioxidants, including anthocyanin and catechin. These are associated with lowering the risk for many health issues. Plus strawberries are a low-calorie, keto fruit.

Maple syrup is the natural sweetener of choice, as it blends so well with strawberry flavor without overpowering it.

Full-fat coconut milk makes this recipe go, as it provides healthy fats and allows this ice cream to be creamy and scoop-able after freezing. The medium-chain triglycerides (MCTs) in coconut milk also helps you feel pleasantly full and can provide energy.

For this homemade strawberry ice cream, we also use some almond butter, ideally unsalted. This adds more healthy fats, some creaminess, plus it contains more vitamins, minerals and fiber than peanut butter.

Lastly, the Strawberry Lemonade Multi Collagen Protein adds a sublime flavor plus collagen for skin, joint and gut support. This collagen powder also mixes very easily in this recipe.

How to Make Strawberry Ice Cream

First, place a freezer friendly loaf pan in the freezer and allow to freeze for 30 minutes.

Next make up the strawberry jam. In a saucepan over medium-high heat, add in the strawberries, maple syrup and lemon juice. Cook for 15 minutes, using a wooden spoon to break up the strawberries. (You can also make up this jam up to one day ahead of time.)

Add in arrowroot flour (which is loaded with B vitamins and works as a good thickener) and stir. Place on low heat and allow to thicken, stirring occasionally for about 10 minutes. Set aside and allow to cool.

In a high-speed blender, add in coconut milk, almond butter, maple syrup, vanilla extract, sea salt, Strawberry Lemonade Multi Collagen Protein and your strawberry jam. Blend on high for one minute, until smooth and creamy, scraping down the sides so that everything is incorporated. 

Pour the mixture into the frozen container and place in the freezer. Allow the ice cream to set for 45 minutes, then remove and stir with a rubber spatula to “churn” the ice cream. Place back in the refrigerator and cover with plastic wrap.

Continue this process two more times. Then continue to freeze for an additional four hours, best if overnight. This extra work is worth it, as it’ll make this homemade strawberry ice cream easier to scoop and creamier when eating. Before serving, allow to thaw for 15 minutes. Note that this ice cream can be kept in the freezer in a stored container for up to two months.

Other Homemade Ice Creams

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Homemade Strawberry Ice Cream Recipe

Category

Desserts

Servings

10

Time

8 hours (Prep time: 45 min)

Calories

285

Author

Holly Darnell, RD

Strawberry ice cream usually means eggs, milk and sugar. This healthier, delicious version uses coconut milk, almond butter, maple syrup and the secret ingredient of Strawberry Lemonade Multi Collagen Protein. Try this out and no one will be sorry!

Ingredients
  • 1 pint strawberries, hulled 

  • ¼ cup maple syrup

  • 1 tablespoon lemon juice (½ of 1 lemon)

  • 2–3 tablespoons arrowroot flour

  • 2 14 oz cans full-fat coconut milk

  • ¼ cup almond butter

  • ½ cup maple syrup

  • 1 teaspoon vanilla extract

  • ½ teaspoon sea salt

  • 2 scoops Strawberry Lemonade Multi Collagen Protein

Directions
  1. Place a freezer friendly loaf pan in the freezer and allow to freeze for 30 minutes.

  2. Make the strawberry jam. In a saucepan over medium-high heat, add in the strawberries, maple syrup and lemon juice. Cook for 15 minutes, using a wooden spoon to break up the strawberries.

  3. Add in arrowroot flour and stir. Place on low heat and allow to thicken, stirring occasionally for about 10 minutes. Set aside and allow to cool.

  4. In a high-speed blender, add in coconut milk, almond butter, maple syrup, vanilla extract, sea salt, Strawberry Lemonade Multi Collagen Protein and strawberry jam. Blend on high for 1 minute, until smooth and creamy, scraping down the sides so that everything is incorporated. 

  5. Pour mixture into the frozen container and place in the freezer. Allow the ice cream to set for 45 minutes, then remove and stir with a rubber spatula to churn the ice cream. Place back in the refrigerator and cover with plastic wrap. Continue this process 2 more times. Then continue to freeze for an additional 4 hours, best if overnight. 

  6. Before serving, allow to thaw for 15 minutes.

  7. Ice cream can be kept in the freezer in a stored container for up to 2 months.

Nutrition

One half-cup serving (170 g) contains:

  • Calories: 285

  • Total Carbohydrates: 24.3 g

  • Fiber: 1.4 g

  • Sugar: 16.5 g

  • Total Fat: 20.5 g

  • Saturated Fat: 15.4 g

  • Polyunsaturated Fat: 1.1 g

  • Monounsaturated Fat: 2.8 g

  • Trans Fat: 0 g

  • Protein: 4.9 g

  • Cholesterol: 0 mg

  • Sodium: 144 mg (10% DV*)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

homemade strawberry ice cream
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