A few years back, I bought a bread maker. I was insistent that I would use it to assist in the kneading/rising process of many artisan loaves. Our kitchen would overflow with a bounty of freshly baked bread.
I used the thing once. ONCE!
So when I told Reid I wanted an ice cream maker, he was skeptical. And for good reason. I could see where he was coming from, wondering if we were really going to use another appliance, but he really enjoys his ice cream so he was pretty easy to convince. Especially after taking a look at the ingredients on his tub of store-bought stuff. Yuck. I want control over what is in my food – no binders, gums, processed sweeteners, or preservatives in my treats, please!
I had a major craving for strawberry ice cream, and this totally hit the spot. I wanted it really strawberry-flavoured… less creamy, more sorbet-y. Does that make sense? You can play with the ratios of coconut milk to fruit for a more creamy ice cream-style dessert.
Who am I kidding, I don’t need an excuse to make ice cream.
DAIRY AND SUGAR FREE STRAWBERRY COCONUT ICE CREAM
2 rounded cups frozen strawberries
1 can coconut milk (the regular, not light)
1 tsp lemon juice
2 tbsp honey
2 drops stevia (or another tbsp honey)
1 tbsp vanilla extract
Mix all ingredients together in your blender and immediately pour into ice cream maker and process following manufacturers instructions. I let mine go for about 25 minutes and it was a frozen yogurt consistency so I
ate half of it straight out of the container transferred it to a different container and put it in the freezer to firm up for about an hour.
Note: the leftover ice cream that sat in the freezer overnight was rock hard the next morning and needed to thaw for about 15 minutes before it was scoopable.