Vegan Strawberry Dark Chocolate Chunk Ice Cream
Prep time
Total time
Serves: 4
  • 2 cups fresh strawberries, halved
  • 1 can full fat coconut milk refrigerated overnight
  • 8 packets stevia (or ¼ cup + 2 tablespoons alternative unrefined sweetener - such as pure honey, pure maple syrup, coconut palm sugar)
  • 1 oz unsweetened dark bakers chocolate
  1. Refrigerate or freeze the coconut milk in the can overnight - this will separate the fat layer from the coconut water as you only need the fat for the recipe.
  2. Once refrigerated or frozen, scoop the coconut fat layer out of the can and place in a blender with the strawberries and 6 packets of stevia (or ¼ cup sweetener of choice)
  3. Blend until a thick, smooth, consistency is achieved.
  4. Pour the mixture into a loaf pan or Tupperware container.
  5. Heat a small saucepan over low heat and add in bakers chocolate and 2 packets stevia (or 2 tablespoons sweetener of choice) and melt chocolate.
  6. Once melted pour chocolate into coconut strawberry mixture and stir lightly by "cutting" with a knife (the chocolate will harden into chunks once it is in the cold mixture).
  7. Place the container in the freezer and freeze for 3 hours, stirring once every hour to ensure even freezing.
  8. Once desired consistency is reached, scoop into serving bowls.
  9. Enjoy!
*Nutritional facts based on using stevia as the sweetener.
Nutritional Information
Serving size: ¼ recipe Calories: 200 kcal Fat: 17g Carbohydrates: 12g Sugar: 4g Fiber: 3g Protein: 3g
Recipe by Nutrition in the Kitch at