Homemade Strawberry Ice Cream

Homemade Dairy Free Strawberry Ice Cream

*This recipe is best when the cream mixture is made a day ahead and allowed to chill over the night in the refrigerator before churning.

1 Pound of Ripe Organic Strawberries, sliced

1/4 Cup of Organic Coconut Sugar

3 1/2 Cups (27oz) of Full Fat Coconut Milk

8 Organic Egg Yolks 

2/3 Cup Organic Coconut Sugar

Scrapings From 2 Vanilla Beans

Place the sliced strawberries and the 1/4 cup sugar in a medium saucepan. Heat until sugar is melted and simmer for 20-3o minutes until strawberries are soft and sauce has thickened a bit. Remove from heat and set aside.

In a large saucepan, add the coconut milk, egg yolks, 2/3 cup of sugar and vanilla bean seeds. Turn the burner on medium-medium low and stir constantly until it begins to thicken and coats the back of a spoon. Do not overcook or cook on too high of heat or the eggs will scramble and the ice cream batter will be clumpy and taste “off”. 

Add the strawberry mixture to the cream mixture and pour into a container and refrigerate over night.

Pour into ice cream maker of choice. I use the ice cream attachment for the KitchenAid mixer. Churn according to directions and freeze to set.