Confession time: I have had an ice cream maker since Christmas and I’ve only used it once.
I know, right? Scott keeps making small comments about the fact that I am not making more homemade ice cream.
He’s right though.
This year I’m vouching to make more ice cream because who doesn’t love a good, organic ice cream? And actually, have you realized how hard it is to find an organic ice cream without weird ingredients like locust bean gum and soy lecithin? Never mind having to find a dairy-free alternative with a good ingredient list AND tastes good.
The first ice cream I made was a plain coconut milk vanilla bean ice cream because I’m one of those boring people that sincerely enjoys the simplicity of vanilla bean ice cream and the bold flavor that comes from a vanilla bean. Buuuuut unfortunately, let’s just say it didn’t turn out very good and it wasn’t the flavor I (or Scott) was searching for. It was in desperate need of more maple syrup and the ice cream lay untouched in my freezer for about 3 months.
I finally decided to make us strawberry milkshakes with fresh picked organic strawberries and it was tolerable. Plus, I was lacking freezer space and that vanilla ice cream was taking the place of the freezer bowl so I could make new ice cream.
So, 4 months later I decided it was about time to put on my big-girl pants and brave the task of making homemade ice cream again.
Since the way too short organic strawberry season officially ended in Florida last Saturday, I’m celebrating in remembrance of delicious, juicy organic strawberries with a homemade dairy-free strawberry ice cream. Because really, the only time I truly enjoy strawberries is when they come straight off the plant and are bursting with sweet, juicy flavor.
You feel the same way about your berries too? I can’t stand sour strawberries.
A friend of mine suggested making it more of a “custard-like” ice cream by using egg yolks to make it creamier so I took her suggestion and it was delicious! Yes, there is an added extra step but the end result was delicious.
It’s creamy because of the eggs with the perfect amount of sweetness — the flavors of the strawberries really shine through. Although it’s made with coconut milk, the flavor is only slightly pronounced with the majority of the flavor being infused with maple syrup, vanilla, and strawberries.
Seriously, you won’t ever miss store-bought strawberry ice cream with this homemade dairy-free version.
Even my borderline-dairy-free-hating husband of mine gave me two thumbs up!
P.s., this is the ice cream maker I have and so far, it’s treated me very well!
- Puree 10-15 strawberries in a blender. If you like strawberry chunks in your ice cream, don't puree completely. Measure and see if you've reached a cup, if not, add more strawberries.
- On medium heat in a saucepan, warm the coconut milk until steam starts to be seen (about 4-6 minutes).
- In a large glass bowl, whisk together egg yolks, maple syrup, vanilla, and salt.
- Slowly pour the coconut milk into the bowl with other ingredients until it's fully incorporated.
- Pour mixture into a clean sauce pan, on medium low heat, and stir with a wooden spoon, continually for about 8-10 minutes. The mixture will start to thicken and will coat the back of a spoon; don't allow to boil.
- Pour hot custard into a bowl and stir in pureed strawberries; mix well
- Place the strawberry custard into the refrigerator and let chill; stirring every so often (1-1/2 hours).
- Pour the chilled custard into a frozen ice cream bowl and let the ice cream maker do it's thing.
- Place the ice cream into a freezer safe bowl with a lid and let chill for 3 hours or overnight.
Got extra strawberries hanging around? You might enjoy these delicious strawberry recipes!