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Strawberry Ice Cream

This Strawberry Ice Cream is super tasty and creamy...even without using eggs, dairy milk or cream!! It's super allergy friendly and you don't even need an ice cream machine.
Cook Time30 mins
Total Time6 hrs
Servings: 5
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Strawberry Ice Cream

    • 1 1/4 Cups Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
    • 1 1/4 Cups Coconut Milk
    • 1/4 Cup Maple Syryp or Rice Malt Syrup or Honey
    • Dash Salt
    • 2 Tablespoons Arrowroot Cornflour can be used instead
    • Strawberry Sauce see recipe below

    Strawberry Sauce

    • 400 grams fresh and super ripe Strawberries tops removed and diced into pieces
    • 3 Tablespoons Water
    • 1 Tablespoon Maple Syrup

    Instructions

    INSTRUCTIONS

      Strawberry Ice Cream

      • If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
      • Make the Strawberry Sauce 1st to allow it time to cool before using.
      • In a medium sized saucepan place the thickened coconut cream, 3/4 Cup of coconut milk, maple syrup and salt. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
      • Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
      • Once the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
      • Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
      • Once thickened take the mixture off the heat and add the Strawberry Sauce. Blend with a hand mixer (or a blender or a masher and whisk) until smooth.

      Option 1 Ice Cream Machine

      • Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
      • Stir through the crumble, keeping some for sprinkling on top if desired.

      Option 2 No Churn - Blend

      • Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
      • Break the frozen mixture into pieces and place in a food processor/blender.
      • Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
      • Stir through the crumble mixture.
      • Serve immediately or freeze in a sealed container briefly until a bit firmer.

      Option 3 Freeze

      • Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
      • The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served. Stir through the crumble mixture.
      • This method isn't as creamy as the previous 2 but still delicious.

      Strawberry Sauce

      • Place all the ingredients into a small saucepan and bring to the boil over medium heat.
      • Reduce the heat slightly and simmer for 10 minutes, or until the sauce has thickened (this will depend on how much liquid was in your strawberries).
      • Place in the fridge to cool.