Coconut Strawberry Ice Cream Pops
Recipe type: Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 8+
This coconut ice cream swirled with strawberry puree takes me to the same tropical beach as a lava flow and reminds me so much of the fruity drink that I couldn't resist calling it one.
  • Strawberry Puree
Coconut Ice Cream
  • 3 eggs
  • 2 cups milk (or half and half)
  • ½ - ¾ cup sugar
  • 1 can (2 cups) coconut milk or Trader Joe's Rich and Creamy Coconut Cream
  • ½ tsp vanilla extract
Coconut Ice Cream
  1. In a large saucepan, beat the eggs, milk and sugar until well blended.
  2. Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
  3. Let the mixture cool.
  4. Add the coconut cream and the vanilla.
  5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
  6. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
  7. Recipe makes 1 quart of ice cream.
Ice Cream Pops
  1. Spoon softened (but not completely liquid) ice cream into popsicle molds.
  2. Add a spoonful (to taste and color preference) of blended strawberry puree into the ice cream.
  3. Swirl with a spoon or a knife.
  4. Freeze the pops until solid.
Recipe by Itsy Bitsy Foodies at