When I was a child, I can remember our family had an ice cream maker that involved turning the crank for what seemed like endless hours to make homemade ice cream. My siblings and I would all take turns turning the crank and as I can recall, for very little ice cream.

Thank goodness there are better ways to make ice cream these days. I am dairy-free, so coconut milk ice cream is a great alternative if you want a little treat from time to time.

You can substitute other berries if you want to change the recipe up for variety.


  • 2 pounds of organic, frozen strawberries
  • 28 ounces of full fat, organic coconut milk
  • 1 tablespoon organic maple syrup
  • 1 teaspoon Lohan/Monk Fruit (to sweeten)
  • 2 teaspoons of organic lemon juice
  • 1 teaspoon of fresh, organic thyme leaves, chopped finely


Using a Vitamix or similar type blender, add all ingredients and blend until completely smooth.

Transfer mixture into a square glass container with a tight lid. Be sure to use a container that is 5 inches in height or less.

Freeze for 1 hour and remove to mix.

Return to freezer for another 1-2 hours.

Ice cream is done when mixture is very firm, but not ice solid. Scoop out into small dishes and enjoy!

Makes 16 servings