A delicious, dairy-free strawberry ice cream recipe that fit’s a candida diet. It’s a light, creamy and satisfying treat for the warm summer months.

This ice cream recipe uses fresh strawberries, coconut milk and homemade sweetened condensed coconut milk (learn how to make it here) to create a delicious and healthy frozen treat.

Ice cream for a candida diet

One of the things I’m most passionate about is making specialty diets taste normal. That means recreating dishes that you would normally eat, in a healthier way. Just because you’re on a specialty diet, you don’t have to go without. And that goes for ice cream too!

Recreating your favorite foods

This is helpful for many reasons. For starters, being able to eat your favorite foods obviously makes it much easier to stick to your diet. I’ve personally followed a candida diet and know all too well how incredibly isolating it can feel. Seeing people enjoy the food that you love, while you are eating celery sticks can be really frustrating. But food is social and meant to be enjoyed. You should be happy eat your meal and feel satisfied when you’re finished…otherwise you’ll overeat.

That’s why I’m so excited to finally share this recipe with you. Learning how to make delicious recipes like this one, will help you stick to your health goals for the long run.

What you’ll need:

• This recipe does require an ice cream maker. It’s one of the only ways to get that super creamy texture and allows you to freeze and enjoy again and again. Luckily it doesn’t have to be super fancy or expensive. The one I own was under $50 and makes incredibly smooth and creamy ice cream.
• In order to keep this recipe candida diet friendly, you’ll have to make your own sweetened condensed coconut milk. This will ensure that it’s sugar free. You can find a recipe for homemade sweetened condensed coconut milk below. Use the Candida Diet version.

Homemade Sweetened Condensed Coconut Milk

* If you aren’t on a candida diet, you can buy sweetened condensed coconut milk in certain specialty grocery stores like Whole Foods and Sprouts Market. 

Pro tips

• Place the base of your ice cream maker in the freezer for a full 24 hours before you plan to use it. This will ensure it’s cold enough to churn the ice cream.
• Adding 2 – 3 Tablespoons of grass-fed collagen to the batter helps get the ice cream creamy and prevents ice crystals from forming. If you prefer to keep the recipe totally vegan, simply omit the collagen.
• Store leftover ice cream in the freezer in a container with a fitted lid. When you want to eat it again, take it out 10 minutes before you plan to scoop to allow it to soften.

Strawberry Ice Cream for a Candida Diet

Have you tried this recipe?

If so, let me know in the comments below! 🙂