Paleo Strawberry Ice Cream

A couple of days ago I was lucky enough to purchase a new ice cream machine. I had had a cheap one years ago that just never worked properly and as a result I never used it. It took up shelf space in my pantry, so I got rid of it. Then when I got my Thermomix I was super excited to try making sorbet and maybe ice cream too. But I never really did. The sorbet was nice, but only if it was eaten straight away and became icy if re-frozen.


So I started researching, looking around and asking sales assistant questions that they weren’t qualified to ask. Seriously, if you are selling a product, know that product! Then to my shopping delight they went on sale (who doesn’t love a bargain). My dilemma then became which colour to buy, tough choice I know. Some colours were cheaper than others, go figure.

Then somehow this little beauty came home with me, and promised me healthy, sugar and dairy free ice cream making capabilities. Blue wasn’t my first choice, but the price was unbeatable. So of course I had to start using it as soon as I could.


For those of you that have one, you’ll know you have freeze the bowl for 12-24 hours before using it. This was excruciating for my kids, but they didn’t shrivel up from starvation while waiting a day.

For the first recipe I wanted to keep it simple and use what I had a lot of. That was strawberries. At $1 a punnet at the moment I might have bought a lot of strawberries, and ice cream was the perfect use for some of them.


Paleo Strawberry Ice Cream

2 tins coconut milk
450gms fresh strawberries
1/4 cup honey

  1. Place the strawberries into your Thermomix and blend for 5 seconds on speed 6. Scrape down the sides.
  2. Add the other ingredients and process again for 5 seconds on speed 6. The mixture will resemble a milk shake (yum).
  3. Now turn on the ice cream machine with frozen bowl and following the instructions slowly pour the mixture into the bowl, through the opening in the top. The mixture will make enough to fill the machine, but make sure not to over fill it.
  4. As per my (new) machines instructions, I let it do its thing for 20 mins.
  5. Serve straight away if you want a soft serve consistency. If you want it firm for scooping, then spoon it out and into an airtight, freezer container. Freeze for two hours to ensure its firm.

1 2 3

Its really very simple. It made 1.5 litres and the total cost of the ingredients was approximately $3.50. Thats cheaper than the rubbish ice cream you can buy in the supermarkets. And buy the cheaper fruit. It may be at the end of its season or life, but its perfect to be blended up. When they are cheap, buy up and freeze them ready for perfect ice cream days.


Now, I did use the Thermomix a little at the beginning of the recipe, but you could easily convert this recipe to use a food processor for the blending and the old ice cream making methods (freeze, mix, freeze, mix, repeat until frozen).

I love the idea of having my ‘healthy’ version ice cream in the freezer ready for those long warm days where the kids friends end up hanging around. Best way to cool them all off and I know its refined sugar free, dairy free and most importantly…yummy.

Brooke x

This post is unsponsored.


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