Strawberry Ice-cream

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!

I packed up the kids and headed to the fields. It sounds like a big deal, but really it’s down the street and no actual “packing” is involved. You just roll up in your car. They give you the buckets to put your berries in, and they even bag up your berries when you are done. Most people prefer to bring their own large plastic containers to bring the berries home in, because the result of several pounds of strawberries pushing down on each other can result in strawberry mush when you get home.

I 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. The only noticeable difference is that store-bought coconut ice-cream can have a tendency to be harder. I typically leave it on the counter for 5-10 minutes before scooping.

strawberry ice-cream

This is not the case with this recipe! I was shocked. All the recipes I found online had many comments and reviews stating that the ice-cream was hard, had chucks of ice or it was a slushy consistency. Eck! I will pass on that one!

I was unsure at first how it would go, but it was super easy. Toss the ingredients in your kitchen aid ice-cream maker and you are good to go!

KitchenAid Ice Cream Maker Attachment

Strawberry Ice-cream

I stored the ice-cream in the freezer over-night, and the next day it was still soft and scoop-able. Then… the next day when we finished this batch off… just as soft! Weather you decide to go with the vegan version or use regular milk & cream, you will love this recipe .


You may also be interested in this vegan ice-cream cookbook:


Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights



***One of my viewers just recently brought to my attention, the amazing ice-cream tubs on Amazon. If you LOVE this ice-cream (which you will), then you might like to keep one of these ice-cream tubs on hand to store it!***

Tovolo Sweet Treats Tub

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!
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273 calories
36 g
0 g
15 g
2 g
13 g
143 g
10 g
33 g
0 g
1 g
Nutrition Facts
Serving Size
143g
Servings
8
Amount Per Serving
Calories 273
Calories from Fat 127
% Daily Value *
Total Fat 15g
23%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 36g
12%
Dietary Fiber 1g
3%
Sugars 33g
Protein 2g
Vitamin A
0%
Vitamin C
42%
Calcium
2%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups strawberries
  2. 1 1/2 cups full fat original canned coconut milk
  3. 1 cup light canned coconut milk
  4. 1 1/4 cups sugar
Instructions
  1. 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.
  2. 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
  1. This recipe makes 1 quart of ice-cream.
  2. You can substitute the full fat canned coconut milk for: 1 cup of milk and 1 1/2 cups thin cream
Adapted from The Household Searchlight Recipe Book
beta
calories
273
fat
15g
protein
2g
carbs
36g
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Adapted from The Household Searchlight Recipe Book
Bread & With It http://www.breadandwithit.com/