Friday, June 21, 2013

Strawberry Ice Cream - Dairy Free, Egg-Free!

Pin It
Last week my kids and I, along with some friends, spent a delightful morning picking strawberries at our local pick-your-own farm.  Its amazing how quickly 3 kids and 1 mom can fill a large box with strawberries!  We had a great time, but we weren't done yet!  With all those strawberries we made 5 pints of strawberry freezer jam and, in the process decorated our kitchen pink (lots of help from the kids made the job go quickly, but the clean-up was quite the job!)

With the rest of the strawberries, we made homemade dairy-free strawberry ice cream.  And man, was it good!  Very easy, too!  I love that we are eating all-natural ingredients while enjoying this summertime treat.  For this recipe I used more strawberries than many traditional recipes call for because I wanted it to be really flavorful and naturally pink (no food coloring, please!).  Because of the extra strawberries, this recipe was almost too much for my 1 1/2 quart ice cream maker, but it fit - just be warned it will completely fill this size ice cream maker.  Enjoy!


Dairy-Free Strawberry Ice Cream (gluten and egg-free, too!)

1 quart (about 4 cups) whole, fresh strawberries (for reference, this will be about 3 cups sliced berries or about 2 cups pureed berries)
2 (14 oz) cans full-fat coconut milk (about 3 cups)
2 tsp vanilla extract
1/4 cup lemon juice
3/4 cup sugar

Start by washing, coring and halving strawberries.  Transfer to a blender or food processor and puree.  I like mine smooth, but if you prefer to include some strawberry pieces, process the berries for a shorter about of time.  If your blender is large enough, you can do the rest of the steps all in the blender.  If not, transfer your berry puree to a large mixing bowl.  Add the rest of the ingredients (coconut milk, vanilla, lemon juice and sugar).  Using a hand or stand mixer, mix to incorporate all the ingredients.  Transfer to an ice cream maker, following instructions for your ice cream maker.  Mine churned for about 30 minutes and came out creamy but soft.  I recommend transferring to the freezer until it is firm, but you may not be able to wait that long!

You might also want to try our Mint Chip Ice Cream - very refreshing!



17 comments:

  1. This looks so good! I have both diary and egg allergies in my home so this looks like a great way to still be able to enjoy ice cream together as a family!

    ReplyDelete
  2. That looks SO GOOD! I've had friends make it with coconut milk, but I haven't taken the plunge yet...but this might push me over the edge. :-)
    Visiting from Make Your Own Monday!

    ReplyDelete
    Replies
    1. I just found this recipe and made it for my kids. You cannot tell that it is made with coconut milk and the flavor is amazing. I will be using this one from now on. Good luck!

      Delete
  3. This looks really yummy! I found you over at Full Plate Thursday where I also posted a coconut milk ice cream recipe! http://mommynificent.com/2013/06/25/the-best-dairy-free-sugar-free-chocolate-ice-cream-ever/
    May you be magnificently blessed today!
    Tina @ Mommynificent

    ReplyDelete
  4. YUM! This looks amazing. I make ice cream with banana but haven;t done it with coconut milk - looks great! Found you through Pure Ella Pure Pot Luck
    @bekmugridge X

    ReplyDelete
  5. Wahaha! I need an ice cream maker! I love that you've kept this dairy free and dye free! Thanks for sharing on Foodie Friday

    ReplyDelete
  6. If I can keep my son away from the strawberries long enough, I would love to try this recipe! I found you through Gluten Free Fridays.

    Lisa @ theeverydayceliac.blogspot.com

    ReplyDelete
  7. Very impressive looking ice cream for dairy free... amazing. I'm pinning this because my son has become extremely lactose intolerant. It might be nice for him this summer. Thanks for sharing it with us on foodie friday.

    ReplyDelete
  8. I had no clue you could make ice cream with coconut milk too! So making this!
    Thank you so much for sharing this at Wednesday Extravaganza - can't wait to see what you share next week :)

    ReplyDelete
  9. Featuring your recipe this week! thanks for sharing!

    ReplyDelete
  10. This looks soo good! ;)
    And what a great ingredient list - who needs dairy!? ;)
    I wish more people would adapt ;)
    xoxo

    ps. I'm having a Summer Picnic Potluck Party ~ would love it if you could make it ;) xo
    http://pureella.com/pure-ella-pure-potluck-party-summer-picnic-vegan-and-gluten-free-healthy-recipes/

    ReplyDelete
  11. Sounds so yummy. Can you make with almond mink instead ? Any thoughts.?

    ReplyDelete
    Replies
    1. Though I've never tried it, I don't think almond milk would work well. It doesn't have the fat content to make the ice cream creamy. Almond milk might make more of an ice milk consistency, which might be good too. But it will definitely be different than using coconut milk. This is not the "coconut milk beverage" that comes in the carton, but rather the coconut milk in a can.

      Delete
  12. Can you replace strawberries with another fruit (such as peaches, mangoes, or raspberries)?

    I have recently found out that I have a LIST of food allergies including; gluten, dairy, and eggs. It's so nice to finally find a recipe that doesn't have a ton of ingredients.

    Thanks so much for sharing all your wonderful recipes!!

    ReplyDelete
    Replies
    1. Sorry to hear about your list of allergies - we're very familiar with that in our house! I love your idea of trying this with other fruits. I personally haven't tried that yet, but I'm sure it would turn out great! Im just not sure if you'd need to alter the amount of fruit depending on the kind you choose. Raspberries would probably be similar, but you might need more of peaches or mangoes. Please come back and let us know what you discover as you experiment!

      Delete

Thanks so much for your comment! Due to a high volume of spam, comments are being moderated. Your comment will appear as soon as it as been approved.