Strawberry Ice Cream - Dairy Free, Egg-Free!

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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!

This recipe is being shared at Saturday Spotlight, Your Great Idea Saturday, Musings of a Housewife, Inspire Me Monday, Make Your Own Monday, Better Mom Monday, Motivation Monday, Melt in Your Mouth Monday, Traditional Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Wednesday Extravaganza, Gluten Free Wednesday, Allergy Free Wednesday, Healthy 2day Wednesday, What's Cooking Wednesday, Cast Party Wednesday, Real Food Wednesday, Wednesday Fresh Foods, Tasty Traditions, Frugal Food Thursday, Full Plate Thursday, Thriving on Thursday, Gluten Free Fridays, Foodie Friday, Food on Friday, Freedom Fridays, Friday Food Frenzy, Allergy Friendly Friday, Summer Potluck Party