Strawberry Ice Cream

Hooray!  Warm weather is here.  At least, in Texas it is.  So it’s time to start breaking out the ice cream maker.  I already have a Cookie Dough Ice Cream and a 5 Minute Banana Ice Cream on the blog.  Now it’s time to add another: Strawberry Ice Cream. Who doesn’t like strawberry ice cream? I know I love all things ice cream, especially strawberry ice cream.

ice cream watermark

I use canned coconut milk as a base for all my ice cream recipes for a few reasons.  It has that rich taste and mouth feel of real ice cream and it is dairy free.  I have tried using just nut milk, but it never comes out as creamy.  Since this is so rich tasting, a little bit will satisfy you.  You can use either fresh or frozen strawberries for this.  We used fresh organic strawberries since they were on sale the other day at Whole Foods.  They were so sweet and yummy!  Most store bought ice creams contain carrageenan and other unwanted additives.  The organic stuff is always so expensive.  The ice cream maker is pretty affordable and you make your money back pretty quick.  Plus, you can create your own flavors! 🙂

Strawberry Ice Cream

Yields 4 - 6 servings

Strawberry Ice Cream

10 minPrep Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

Instructions

  1. Mix the coconut milk, vanilla bean and the sweetener in a bowl.
  2. Pour the contents in the ice cream maker. I used my Cuisinart.
  3. When the ice cream starts looking like it is coming together (after about 15 minutes), add the strawberries.
  4. The ice cream will be more of a soft serve consistency. If you like harder ice cream, you can stick it in the freezer for another 1 1/2 hours. That’s it. Enjoy!
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http://mywholefoodlife.com/2013/05/05/strawberry-ice-cream/

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93 thoughts on “Strawberry Ice Cream

  1. Looking forward to trying this! I have made vegan ice cream twice so far with my Cuisinart maker. It was good, but it seemed to have a crystal, ice chip consistency. A tip I read was to simmer the base first, then chill, but that seemed to make it worse. Have you experienced this and if so, do you have any tips for ensuring a creamy consistency? I used full-fat canned coconut milk each time. Thanks for any help!
    1. Really? I'm not sure why the consistency came out that way. I have heard that adding 1-2 teaspoons of vodka can keep the ice cream soft enough to scoop out. Maybe that will help? The amount of vodka is so small, you will never taste it.
      1. Thanks! I will try that! I just may be inexperienced with the ice cream making process too. When my first batch came out grainy, I googled around and found this which gave me the idea to heat the base, except in my case, it was worse!"There's another problem with coconut milk ice creams—they can get grainy. When I asked why on Twitter, Dana Cree, the pastry chef of Blackbird in Chicago and the writer behind pastry science blog The Pastry Department, explained that "coconut fat isn't homogenized like butterfat in dairy. Sometimes it coalesces in the machine and feels grainy." Little blobs of un-emulsified coconut fat will only grow under agitation from an ice cream maker, and once they do, you can't get rid of them.Cree also gave me a solution: heat up your ice cream base until it comes to a simmer—hot enough to melt any fat blobs—then (carefully!) blend it for about 30 seconds. The ice cream will be noticeably creamier without a trace of graininess."
        1. Also, if you haven't shaken the can enough before opening- because the fat will not be mixed with the milk- it can have a grainy texture. You can also try blending the mixture/base before putting it in the ice cream maker and that should help, too. :)
    2. Try adding 1 TBSP of vodka or liquor of choice. It keeps the mixture from getting ice crystals. I saw this on another web-site. It works like a charm !
  2. Hi I cannot do coconut but would love to make my own healthy ice creams. Could I use almond or cashew milk? I understand it may not be as creamy but will it come out and be worthy regardless? Thanks.

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