After our family does something strenuous together here on the farm, we’re all hot and need to cool down.
My sweet and generous husband wants to go out for great big strawberry ice cream cones or pull a carton of store-bought out of the freezer. It didn’t take long, though, before we all realized this frequent habit wasn’t helping us at all (dairy allergies, bumping up sinus issues, more colds).
This fabulous ice cream recipe is bursting with fresh-picked strawberry flavor and a just-right balance of sweetness and creaminess.
It’s gluten-free, dairy-free, egg-free and paleo-friendly, too. The best part is it’s so delicious even the most discerning (or finicky) palate would enjoy it even of they don’t have allergy or dietary restrictions.
This strawberry ice cream evokes memories of spring and early summer! Using frozen strawberries, year round, works great, too.
GF, DF Creamy Strawberry Ice Cream Recipe
Ingredients:
• 1 pound (16 oz.) fresh strawberries
• 2 c. full (healthy) fat coconut milk (see my easy recipe)
• 2/3 cup maple syrup or honey (maple syrup is perfect for this recipe!!)
• 1/2 teaspoon lemon juice
• a pinch of sea salt
For the Gelatin:
• 1 1/2 teaspoons gelatin (what I use) For vegan gelatin, use this agar agar gelatin substitute!
• 3 TBSP water
Directions:
1. Wash and cut strawberries in half. In medium bowl, coarsely mash them together adding the maple syrup, lemon juice, and salt. Blend well and let sit for about 10 minutes.
2. In a small saucepan, sprinkle the gelatin over the 3 TBSP of water and let sit for 5 minutes or so to bloom. I don’t own a microwave so after it’s set a minute, heat over low on the stove until just dissolved. If you microwave, do it in short bursts till the gelatin has melted. Do not let it boil. Allow to cool for a few minutes then stir the melted gelatin into the strawberry mixture until well combined.
3. Pour the crushed strawberry/gelatin mixture plus the coconut milk into a blender and purée till chunky or smooth, your preference.
4. Freeze in an ice cream maker following the manufacturer’s instructions. Serve and enjoy right away as a soft serve or use a freezer-safe container and freeze for a few hours or till scoopable.
5. The strawberry ice cream will keep well for 7-10 days when stored in an airtight container. For best consistency, let the ice cream sit out at room temp for 10 minutes or so till easily scoopable.
Notes On The Strawberry Ice Cream Recipe:
• I like to use a 100% pure coconut products: coconut cream.
• I have made this with frozen strawberries that I defrosted just slightly and then tossed into the food processor with the maple syrup, lemon juice and sea salt (then added the coconut milk and the melted gelatin). Still quite cold, I was able to put it in the ice cream maker right away and serve immediately with no freezing.
• This is the ice cream maker I use. I’m thinking about one of these ice cream storage containers.
• Makes 1 quart
Now you can eat the most delicious, mouth-watering strawberry ice cream free from guilt, be rewarded with the rich and creamy taste of traditional ice cream, and feel great about it. Coconut products are very, very good for you!
Happy Note: My husband, not the biggest fan of coconut, was really surprised and wanted more!
He said he couldn’t taste the coconut, and called it ‘musty’ (an old family joke of his grandfather’s). Translation: I MUST have more!
Needless to say, I was delighted.
Bon Appétit!
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Andrea
Oh Jacqueline! Thank you for delighting my soul! The picture at the end is hilarious!
Thank you for steering people to Hannah’s blog. She has recently been asked to join a raw food network 🙂 Glad that ya’ll enjoyed the ice cream.
Elena
Hello there! Thank you very much for checking out my blog (and for letting me know you had); it’s always such an encouragement! I’ve really enjoyed reading yours, my family is also interested in healthy, whole eating and my sister and I have recently become intrigued by raw food (we both really enjoy Hannah and Sarah’s blogs as well!).
How did I miss this ice cream post?? The ingredients are waiting patiently in the kitchen, I may just try this out tomorrow; it will go perfectly with our 112 degree weather. : )
Mandy
You have a awesome blog here. Was well worth visiting for the great articles. Keep it up
jenna moll
Great post:) I can see that this is really so simple, except that far too many people do not know about coconut oil being good for you. I know that I will make this instead of store-bought from now on. Extremely worthwhile post for me! Thx!.
sammy
Hey Jacqueline ..
I recently began to get my green thumb. I’m learning so much from reading and just doing things in my garden…practice!
I love my garden. It is absolutely relaxing. I adore this hobby. =)
Vivian
I was over joyed to find this sweet blog and I am so enjoying the posts! I am sure I will enjoy Hannah’s too!
I make this ice cream all the time but add some vanilla and 1/2-1 tsp glycerin. The glycerin (not sure this is paleo) is found in the cake making supply aisle (Wilton things) and it makes the ice cream “creamy” and slightly softer when frozen. (No difference in taste). We ordered some pure extracts from Olive Nation and we have made peach (delicious), and butter pecan (one of our favorites) and are planning coffee! I have also made the ice cream with 1 can coconut milk and then 1-16 ounce container of Fage full fat or 2% yogurt (for those who can do milk). It also adds to the creaminess. We use no sugar due to insulin resistance in our families…so I have used 6 TBS of Just like sugar and about a TBS of Stevia Glycerite to sweeten. I love the ability to add coconut, nuts, etc. and make up our own version without all the chemicals found in store bought ice cream!
Thanks so much for all your ideas and the work you do with your blog! I love it! I am reading the garden tips now… just put in a 4 x 8 raised bed this year! 🙂
Jacqueline
Thank you so much for your kind words! it is wonderful to have a place to share all the wonders of our Lord !! I will have to try the glycerin, Vivian and some of the other things you mention. I’m glad you are blessed 🙂
Helen
Hi, Jacqueline, I have an ice cube tray full of this right now–usually skip the final step and pop a cube to savor one at a time.–lasts for days this way. The guilt creeps in when I top it occasionally with a bit of Nutella!
Jacqueline
Helen,
I never thought about skipping the last blending! What a great idea…it is completely finished that way. I am always looking for how to save a bit of time any way possible 😉
Charlotte Moore
Looks yummy!!! I am sure peach would be good also.
BLESSINGS!!!
Jacqueline
Oh, you did come Charlotte! I was hoping you would 🙂 I must agree that peach would be delightful…it is my personal summertime favorite! You don’t happen to live in Georgia by any chance where the peaches are the freshest and best, do you? Have a safe and blessed day, dear friend.
Charlotte Moore
I do live in North Georgia. About an hour north of Atlanta. The best peaches we have gotten in years was when we went to Augusta a couple weeks ago. We went into SC and oh, my, what delicious peaches we got. That is too far for us to go just to get peaches though. My husband was working there and we stayed with a friend and visited her.
Jacqueline
Charlotte,
A friend brought us back some Georgia peaches this year and we had quite a memorable dessert of homemade vanilla bean ice cream (made by our daughter) and luscious ‘ripened to perfection’ peaches! How funny that you really do live in GA!!! I was just guessing 🙂
Petra
Ohhh…that was the funniest picture at the end! I actually think you did quite well, the peapod smile was very stylish. 🙂
Sounds delicious and healthy, what a wonderful combination to try, especially since it doesn’t call for a icecream maker. I think it probably would work with other flavors too, like bananas or berries. Hannah is a talented lady. Thank you for sharing, Jacqueline and I hope you’re having a refreshing day!
~Petra
Jacqueline
Thank you, Petra :0 It was so much fun to do, and my family contributed little parts. It made us all smile! Are you doing well, my friend? I continue to pray for you as you learn make your home into a homestead…The Lord will show you bit by bit. BLESSINGS.
Petra
Yes, I’m doing quite well. And so is my strawberry plant–so glad to say the baby berries are turning RED!
How are you doing, dear Jacqueline? I do so appreciate your prayers. I continue to pray for you, as well.
God bless your day, friend!
Jacqueline
Petra!
I received your sweet email and your pictures! I’m so glad the strawberry is ripening! Thank you so much for sending them. I will get something off to you soon. This has been a very busy week. Using the comments is better than email in that sense, because I don’t tend to write so much 🙂 Lol Blessings
Tulip
I can’t wait to try this. I love coconut milk. Thanks for sharing!
Jacqueline
Tulip,
You are welcome~ it is my pleasure 🙂 Have I told you how much I enjoy your blog?? I always learn something new or something that motivates me. Many blessings, friend!
Jacqueline
Tulip,
You are welcome~ it is my pleasure!
Have I ever told you how much I have enjoyed your blog? I often am encouraged or learn something new. Thank you for sharing your heart!
Deanna
Thank you for sharing this recipe! We are trying to make changes in our diet and this sounds like a wonderful treat, I wonder if it could be made with fresh peaches? Oh Yum!
Deanna
Debbie
My 13 year old loves making ice cream. I cannot wait to try this.
Rhonda Devine
Thanks so much, Jacque, for sharing this–I can’t wait to try it:)
Love this blog and all the great tips, recipes, and ideas you share with us–
Blessings,
Rhonda
Jolynn
Do you only use the milk fat that rises in the can of coconut milk, or do you use the whole can? How many cans does it take to get 2 cups of the milk fat if you only skim it off the top of the chilled can? And do you have to use FROZEN fruit? And when you have blended all of the ingred. do you pour it into the ice cube trays and then freeze for how long?? Sorry for all the questions.
Jacqueline
Hi, Jolynn,
Please, no question is ever a bother.
What I do is use all the fat from the top of 2 cans (only 2). Put that into a 2 cup measuring cup. Then to get up to the 2-cup mark, I continue with what is left in the cans (still spooning /skimming from the top)…it isn’t as thick… but it is OK. Once I get the full 2 cups of coconut milk fat, blend in fresh OR frozen berries. Note: If you want to eat it immediately (or within hours), use frozen berries and just put it into a 4 cup bowl and freeze it (skip the ice cube trays). It won’t be SO hard that you need to put it back into the blender. You will be able to use an ice cream scoop.
If I want to save it for up to a week (who would?), you can use room temp berries, put into cubes, freeze and blender it into your ice cream consistency. I do know a friend that puts the cubes into her serving bowl and lets them thaw a bit, then eats it (no blending.
I hope that helps 🙂 It is the best strawberry I’ve ever had (being the healthy variety 😉
Edye
This looks so yummy! Perfect for summer time 🙂
Blessings,
Edye | http://gracefulcoffee.wordpress.com
virginia
I was so excited to see this recipe. While I am not vegan I do have many friends and family who are. However, I have not heard of vegan gelatin. Is there such a thing and i so where do you get it and what is it called? TY
virginia
Jacqueline
Hi, Virginia!
I did some digging and found this agar agar which is a good sub for regular gelatin! https://amzn.to/3b0mcpF
I added it to the post so you can print it with the whole recipe!
Blessings,
Jacqueline