My kids have been begging for ice cream lately. Since many of our family’s summer activities involve getting outside in the heat and humidity, I decided a strawberry ice cream break was in order. This real food ice cream skips the red food coloring version from the grocery store. All you taste are the fresh berries and creamy texture.
Homemade Strawberry Ice Cream Recipe Ingredients
This coconut milk ice cream is similar to my original butter pecan ice cream (a family favorite). However, this homemade strawberry ice cream makes use of the gorgeous seasonal strawberries we have. Strawberries are naturally high in vitamin C, potassium, and dietary fiber. Plus the recipe is dairy free.
If your family eats dairy, you could substitute raw, whole milk, and heavy cream or whipping cream for the coconut milk. Try 2 cups cream and 1 and 1/3 cups whole milk instead of the coconut milk. To keep the milk raw you could skip the cooking part. Be sure to use pasture-raised eggs from a healthy source you trust though if you don’t want to cook the milk. The local farmer’s market is one potential good option.
Some people prefer an eggless version, but the eggs really add to the creaminess since we’re creating a custard base.
Ice Cream Creations
You could really make this with any berry or fruit you like. Peach ice cream, mango, or raspberry are just a few ice cream flavor options. The strawberry flavor is my personal favorite.
Since this recipe uses fresh strawberries (and not artificial dyes), it won’t be bright pink. And if all you have are frozen strawberries, then you can thaw, drain, and use those if desired.
Try adding some diced chunks of strawberries to your ice cream machine near the end of the churn time.
Choose Your Method
There are several different ways to make this ice cream. It’s essential to mix it in some way or you’ll end up with ice crystal chunks.
- If you have an ice cream maker, chill the mixture and pour it into your ice cream bowl. Follow the manufacturer’s directions on your machine. We have this Cuisinart ice cream maker.
- If you don’t have an ice cream maker (or even if you do), try this simple tin can method for making ice cream by hand. Just don’t use their recipe 😉
- For a no-churn option, you can also try a food processor. Once you’ve made the custard base (eggs, coconut milk, salt, and sweetener), freeze the mixture in a reusable silicone bag. Be sure to remove all of the air and freeze completely. Next, break the custard mixture into pieces and add to your food processor bowl along with the strawberry puree and vanilla. Blend until smooth and store in a freezer-safe container.
Strawberry Ice Cream Recipe With Coconut Milk
This simple strawberry ice cream features fresh strawberries and natural sweeteners for a delicious treat. Use coconut milk for dairy free or use regular milk.
In a medium saucepan, heat the coconut milk and honey or coconut sugar over medium heat until the mixture is hot and the sugar has dissolved. Do not let this boil!
Remove the pan from heat and temper in the egg yolks to make the custard base. To do this, beat the egg yolks in a medium bowl with a whisk until smooth. While whisking constantly, slowly add 1 cup of the hot coconut milk mixture a little bit at a time until completely incorporated and smooth.
Return the sweetened milk and egg mixture to the pan and gently heat over low heat until slightly thickened, stirring fequently. Again, do not let this boil. You’ll scramble the eggs!
Meanwhile, puree the fresh strawberries in the blender until smooth.
Remove the coconut milk mixture from the heat and stir in the vanilla.
Add the mixture to the blender with the strawberry puree. Blend just until mixed and completely smooth.
Let the mixture cool in the refrigerator for at least 1 hour or until completely chilled.
Pour the chilled mixture into an ice cream maker and churn ice cream according to the manufacturer’s instructions. When you’re done it should be the consistency of soft serve.
Freeze for 1 hour before serving to firm up. You can also use a food processor or the tin can method (see notes).
- Tin Can Method
- Food Processor Method: Once you’ve made the custard base (eggs, coconut milk, salt, and sweetener), freeze the mixture in a reusable silicone bag. Be sure to remove all of the air and freeze completely. Next, break the custard mixture into pieces and add to your food processor bowl along with the strawberry puree and vanilla. Blend until smooth and store in a freezer-safe container.
Serving: 1servingCalories: 298kcalCarbohydrates: 23gProtein: 4gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 97mgSodium: 18mgPotassium: 288mgFiber: 1gSugar: 19gVitamin A: 134IUVitamin C: 22mgCalcium: 36mgIron: 4mg
Want More Ice Cream?
Ever made your own homemade ice cream? What’s your favorite flavor? Share below!