I have some sad news, friends: we’re coming up on the tail end of our local strawberry season around here so you better get yours before they’re gone.
If you can find organic strawberries, all the better (and all the rarer, in my experience) because this fruit is unfortunately heavily sprayed. In fact, strawberries are listed as top #4 most sprayed fruit or vegetable according to the EWG’s 2015 Shopper’s Guide to Pesticides in Produce. Yikes.
Along with the dearth of local, organic strawberries, we’re also facing the July heat. It seems to have invaded my entire main floor (I’m hiding out in the basement as I write this… though I probably won’t still be here by the time you read this – if so, please call my emergency contact – I may need food and water).
In light of this, I would like to wholeheartedly recommend that any strawberries you do get your hands on should go straight into this dairy-free soft serve ice cream.
For this recipe, I recommend a food processor. Not because the ice cream is difficult to make, but because when the temps are hot, who wants to be slicing, dicing and fussing?
Even if it’s for ice cream, which I would normally make any exception for.
If you don’t have a food processor or something that will do a similar job, you can make this recipe by hand. Just chop your frozen banana and your fresh strawberries fairly small and then mix everything together. Do this as quickly as possible before everything melts into a sad, but still delicious strawberry-banana-coconut puddle!
You’ll thank me later.
If you’re allergic to coconut or just don’t enjoy the taste, you can swap the coconut milk for almond milk or your next favourite nut or seed milk. Aim for full-fat and creamy whenever possible (so in case you’re not sure, this won’t be the same with rice milk.)
You can also omit the shredded coconut for chopped nuts or seeds. Whatever makes you happy, keeps your belly content and your spirits high!
Here’s the recipe for my dairy-free Strawberry-Banana-Coconut Soft Serve ice cream:
Strawberry-Banana-Coconut Soft Serve (dairy-free)
- 1 ripe banana
- Juice of ½ lime
- 2 Tbsp full-fat coconut milk
- ½ cup small strawberries preferably organic
- ¼ cup shredded unsweetened coconut
Peel and cut the banana into large chunks. Freeze on a parchment-lined baking sheet until frozen.
When the banana is frozen, add it to the bowl of a food processor with the lime juice and milk. Pulse 2-3 times to incorporate and then process on low speed until it becomes smooth (about 20-40 seconds). Do not over-process it because we want it to stay as cold as possible and overusing the blades can quickly heat up the mixture.
Add the strawberries and shredded coconut. Pulse 4-5 times until incorporated and slightly broken down.
Serve immediately or freeze for 15 minutes for a firmer texture.
This recipe serves one but can easily be doubled.
Looking for more recipes to use your highly coveted strawberries in? Check out my 20-Minute Homemade Strawberry Jam. I also made sour cherry jam the same way earlier this week.
Looking for more dairy-free ice cream recipes? I don’t blame you!
Check out my Honey and Vanilla Coconut Milk Ice Cream (with optional add-ins for Roasted Peach & Orange Mint OR Roasted Cherry and Dark Chocolate). If you’re feeling brave and your basil plant is getting bigger than you can bear, this Basil Chocolate Chip Ice Cream is novel and pretty outstanding, if I do say so.
Life is a plate… Eat up!