Last weekend we were wearing sweat shirts, and the high temperatures were in the 40’s. This week temperatures soared to 90 degrees on the mountain…Summer had arrived! The D-Man suggested we make a batch of ice cream to cool us down, so I pulled out our handy dandy Cuisinart Ice Cream Maker and whipped up a batch of Paleo Strawberry Ice Cream.
This recipe is very flexible, and if you don’t have an ice cream maker, I’ve included instructions to make this in your freezer. You can also make a half recipe for smaller crowds, because we all know ice cream is best when it’s fresh. Feel free to substitute your favorite organic fruits that are in season, peaches, raspberries, blackberries, etc. If you like a little more texture, add extra fruit, chopped crispy nuts or the D-Man’s favorite….Chocolate (chips or chunks).
- 28 Ounces of Organic Full Fat Coconut Milk (2 Cans)
- 1 Tablespoon Vanilla Extract
- 2 Pastured Eggs
- 3 Tablespoons Coconut Nectar or Raw Honey
- 2 to 2 ½ Cups Organic Strawberries (stems removed)
- 3 teaspoons of freshly squeezed Lemon Juice (from an Organic Lemon)
Dash of Sea Salt
In a medium saucepan heat the coconut milk on medium low heat (do not boil). Add the vanilla extract, coconut nectar (or honey), lemon juice, and sea salt, whisking to incorporate. Remove the mixture from heat.
In a small bowl beat the eggs then add them to the coconut milk mixture whisking constantly until the eggs are fully incorporated (about 2 minutes).
Wash the strawberries and remove the stems then puree in a blender or food processor. Add the pureed strawberries to the coconut milk and stir to incorporate. Let the mixture cool to room temperature.
When the mixture is cool (I put mine in the refrigerator to chill), add it to your ice cream maker and follow the manufacturer’s instructions.
If you don’t have an ice cream maker, pour the mixture in a glass bowl or 9×12 Pyrex pan and place it in your freezer. Stir the ice cream mixture every 10-15 minutes until it reaches your desired consistency.
This ice cream can be made Vegan by eliminating the eggs and using Coconut Nectar or your favorite Vegan sweetener.
NOTE: This ice cream is not overtly sweet, so add more Coconut Nectar, Honey, or a little Stevia to sweeten to your families taste.