The temperatures are on the rise. Summer is on Spring's heels. What's more delicious on a warm summer afternoon than homemade ice cream? My strawberry ice cream is Paleo and only involves four ingredients. As long as your ice cream maker bowl/base has already been in the freezer, you'll have delicious ice cream within 30 minutes. I store my ice cream maker bowl in the freezer all the time when I'm not using it. That way I can make ice cream at any time when the mood strikes. If you don't have an ice cream maker yet, I highly recommend the Cuisinart ICE-21. Easy to use. Reasonably-priced. Fast.
Paleo Strawberry Ice Cream
- 2 cans full-fat coconut milk
- 1 ½ pounds fresh strawberries, tops cut off
- ¼ - ½ cup raw, local honey
- 1 t. vanilla extract
- Add all ingredients to a blender (I used my Vitamix). Blend until pureed.
- Turn on ice cream maker per the manufacturer’s instructions.
- Pour ice cream mixture into your ice cream maker. (You may have a little extra – I just pour it into a mason jar and store it in the fridge. You can always drink it as strawberry milk).
- Let mixture churn in the ice cream maker for about 20 minutes (depends upon your ice cream maker's instructions).
- Scoop out into an airtight container.
- You can either serve it immediately as soft-serve or store it in the freezer for a couple hours so it’ll be more of a hard ice cream consistency. Either way, you’re in for a real treat!
Beginning End Result
I am looking forward to trying out new flavors over the summer. Cookie dough, perhaps? Maple pecan. Almond butter/chocolate ribbon vanilla ice cream. Mango. Blackberry.
Question of the day: What is your favorite kind of ice cream? As a child, I loved Oreo Cookie Blizzards or Breezes from DQ or Bonnie Doon's Cookie Dough Ice Cream (made in northern Indiana where I grew up). I still have a fondness for cookie dough ice cream. I also love chocolate ice cream.