I have been pining for an ice cream maker for years, but could never commit to buying one because I knew our kitchen didn’t have the space. Tiny kitchen problems. Every time I brought it up, Matt’s first question was “where is it going to go?” and I never had a good answer.
Matt’s parents came to visit over the Fourth of July and their housewarming gift to us was- wait for it- AN ICE CREAM MAKER!! Now that we’re all spread out in our new home, I have the perfect spot for it, not that it will ever not be in use.
The reason I’m so excited for this appliance is because dairy free ice cream options are either hard to come by or very expensive at the specialty grocery store up here. I just can’t justify spending $6 on a pint of sub par ice cream alternative. This is only the first of many dairy-free recipes coming your way this summer.
Recipe notes: Make sure to plan ahead and put the bowl of the ice cream maker at least a day before you want to make your ice cream, so the liquid in the bowl is completely frozen and ready to go.
This recipe calls for full-fat coconut milk and I highly recommend it because the higher fat content will yield creamier results. For sweetener, you can use either coconut sugar like I did, honey, or granulated sugar if you prefer. The measurements can stay the same. Feel free to include any mix-ins at the end of the churning process- chocolate chips, sliced almonds, fresh bananas- whatever sounds good!
Tempering is a process used to prevent the egg yolks from cooking when they come in contact with hot liquid. I know you don’t want scrambled eggs in your ice cream, so the instructions below should help you avoid this.
Strawberry Ice Cream
Prep time: 20 mins Inactive time: 1 hr Churn time: 20 minutes Total Active Time: 40 minutes
Special Equipment: Ice cream maker (This is the one we have) and blender
Makes 8-10 servings
2 13.5 oz cans full-fat coconut milk
1/2 C honey or coconut sugar
4 egg yolks
Pinch sea salt
2 T pure vanilla extract
1 lb fresh strawberries, rinsed and hulled
In saucepan over medium heat, combine coconut milk and coconut sugar (or honey). Stir occasionally until hot, but do not let it boil! Once steaming, remove from heat.
Separate eggs and add yolks to a small bowl (save the whites for breakfast tomorrow!) Temper egg yolks by adding a spoonful of hot coconut milk mixture at a time. After a few additions, your egg yolks should be warm enough to add them to the saucepan without cooking the eggs.
Return pan to heat, add salt and let simmer for another couple minutes until slightly thickened.
Remove from heat, stir in vanilla extract, and carefully pour into blender. Add hulled strawberries and puree until smooth. Place in refrigerator for at least one hour.
Once cooled, turn on ice cream maker and pour chilled batter in.
Tip** Turning the ice cream maker on before you add the batter ensures that the liquid doesn’t freeze on the walls of the bowl. If your ice cream starts to freeze too quickly, the paddle won’t be able to turn in the bowl and you’ll have a mess on your hands like I did 🙂
Churn for 15-20 minutes, following the ice cream maker instructions. Serve right away or store in airtight container. Enjoy!