Strawberry Ice-cream
The strawberry fields opened up near our house, and guess what we did! We went strawberry picking! Oh yes! With what was leftover after making several batches of strawberry jam and strawberry syrup for our pancakes, we made fresh strawberry ice-cream. Strawberry ice-cream during strawberry season is the best! This dairy free vegan recipe is not only delicious and soft, but easy to make! Absolutely amazing!
was glad to have some remaining berries after all the batches of preserved goods, because I found a perfect recipe from the copy of my Great Grandmother’s cookbook: The Household Searchlight Recipe Book. I have done some research in the past on how to make vegan ice-cream, considering two of us are Lactose intolerant. Ice-cream, as wonderfully perfect as it is, does numbers to my digestive system. I typically buy coconut ice-cream from the store, and it is really difficult to tell the difference.
Strawberry Ice-Cream (vegan & traditional)
Serves 8
Fresh strawberry ice-cream during strawberry season is the best! This dairy free vegan recipe is not only delicious and soft, but easy to make! Amazing!
Ingredients
2 cups strawberries
1 1/2 cups full fat original canned coconut milk
1 cup light canned coconut milk
1 1/4 cups sugar
Instructions
Remove stems from strawberries and finely chop. Place strawberries in a large bowl and stir in sugar. Let stand for 1/2 hour, stirring frequently until sugar is dissolved.
Add coconut milks (or optional milk and cream). Using the ice-cream attachment for your stand-mixer according to manufacturer directions, process mixture for 30 minutes. Pour into a loaf pan, or other desired container. Cover tightly with plastic wrap or the lid to your container. Freeze overnight or several hours until mixture is frozen through. Enjoy!
Notes
This recipe makes 1 quart of ice-cream.
You can substitute the full fat canned coconut milk for: 1 cup of milk and 1 1/2 cups thin cream