Homemade Strawberry Vanilla Ice Cream
Paleo - Gluten Free - Grain Free
It has been incredibly sunny and warm in Vancouver for the past few months, which has been a blessing in itself. But to top that off, strawberry season came early thanks to all the sunshine! We are genuinely spoiled.
I went to pick mine last week with my grandma. We picked 20 pounds of juicy and delicious berries. I froze most of them, since they were extremely ripe, but managed to turn some of them into a strawberry rhubarb crisp and a few more into some of the best strawberry ice cream I've had in a while.
I've been on quite the ice cream making kick lately. I was lucky enough to borrow a friend's ice cream maker and I've been churning batch after batch for weeks! I definitely need to give it back at some point and go buy my own, but at the rate that I've been making ice cream, that could be dangerous.
Making ice cream isn't hard and to be honest, requires very little effort if you are lucky enough to have an ice cream machine. If you don't you just need to remember to stir the container every few hours. You can easily make this recipe dairy-free by replacing the cream with more coconut milk, but it won't give you quite the same texture.
This strawberry vanilla ice cream is perfect on crisps or on its own. The colour contrast makes it beautiful and the flavour combo makes it a winner in my books. Because the strawberry sauce is added in at the end, you are left with a white and red swirl of creamy deliciousness. Enjoy this recipe when the weather gets hot and your local strawberries are ready, or use frozen ones if you just can't wait!
Strawberry Vanilla Ice Cream
Makes 1 1/2 cups
- 1 can coconut milk (not lite)
- 1 cup grass-fed cream
- 1/2 vanilla bean split and scraped or 2 tsp vanilla or 1tsp vanilla powder
- 1 egg, 2 yolks
- 1/4 cup sweetener, divided (honey, maple sugar or xylitol
- 1 cup strawberries
If you are using an ice cream machine, make sure your container has been frozen for at least 12 hours before starting this recipe.
In a medium saucepan, heat cream, coconut milk, vanilla bean and its contents and 3 tbs of sweetener on low-medium heat until just before a simmer.
In a small bowl whisk egg and yolks until combined. Slow add 1/3 cup of hot cream mixture to egg mixture while whisking vigorously to temper the eggs. Add to cream mixture
Continue to whisk continuously to cook the mixture, 3-5 minutes. Strain into a bowl and allow to cool until chilled.
In a small saucepan combine strawberries with 1-2 tbs sweetener and 2-3 tbs water. Cook over medium heat until the mixture looks like jam. Transfer to a bowl and allow to chill completely.
**If using an ice cream maker**
When your ice cream mixture is chilled, churn in an ice cream machine until quite thick, approx. 10 minutes. Transfer to a freezer safe container and allow to chill until firm enough to serve. If freezing for a later day (you have amazing will power!) allow the mixture to thaw on the counter for 10 minutes before serving.
**If you don't have an ice cream maker**
If you do not have an ice cream maker at home, not to worry! Your ice cream may not be as fluffy but I can promise you it will be just as delicious. Whisk your chilled cream mixture thoroughly and transfer to the freezer. Check on your ice cream every two hours, whisking thoroughly each time you check. The ice cream will be ready to eat when you deem it's reached the right texture!