This homemade ice cream is creamy and delicious and made with fresh strawberries.
It’s always time for ice cream!
In Australia we’re very lucky to be able to eat a lot of fresh berries, all year round. In the northern states of Australia, where it’s always tropical, even in a Southern hemisphere winter, berries grow all year round! If fresh strawberries aren’t always available to you, frozen strawberries work just as well – use the same quantities of frozen to fresh.
I remember playing with ice-cream flavours when I was at cooking school – it was so much fun! And ever since I left cooking school, I always dreamt of making my own ice cream with but in home life I couldn’t justify spending money I didn’t have on a machine that I would occasionally use. That is, until I found an ice-cream machine at a local op-shop, which was priced way too good to be true! Grab that bargain quickly!
So, what do you think of my bargain find!? And it’s my favourite colour! Now I get to make ice-cream anytime I want – even the nephews wanted to have a go at making their favourite flavours. What’s you favourite ice cream flavour? I’d love to hear about the ice cream flavour you just can’t get enough of in the comments below.
This dairy-free ice cream is something I’ve been thinking about for quite a while now. I wondered if I could make an ice cream that’s sweet and creamy with a healthy twist? Surprisingly, for me, it worked! I’m so happy! Creamy, sweet and ohhhhh so healthy, so I don’t feel one bit guilty having an extra
large spoon in my bowl!
Adding in fresh strawberries at the end of mixing, gives a special little frozen surprise in every bite.
It’s seriously so simple to whip up – pop everything into the blender, blitz for a few minutes, place into ice cream machine and enjoy fresh strawberry coconut ice cream! Plus, even though this is an eggless strawberry ice cream, the use of coconut cream makes for such a creamy strawberry ice cream recipe!
PREP: 10-12 mins CHILL: 20 mins + 3 hours
MAKES: 3-4 cups
500 grams fresh strawberries, hulled and sliced in quarters
2 cans (800mls) coconut cream
½ cup honey
In a blender, blitz 300 grams strawberries, coconut cream and honey for 6 minutes.
Pour into the ice cream machine and follow manufacturers instructions (mine took 25 minutes).
Add in the remaining strawberries and churn for a further 5 minutes.
Pour ice cream mixture into a plastic wrap lined tin (I used a large rectangular loaf tin) and chill for 3-4 hours or overnight. For best results, allow the ice cream to sit at room temperature for about 5-10 minutes to soften slightly before serving.
Check out my other strawberry recipes:
My frozen yoghurt cheesecake with drunken strawberries.
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