Below are two versions, one with egg (a custard based ice cream) and one with out (a “Philadelphia” style). Both are very tasty, but as I rotate whether we use eggs, I have two versions. And, frankly, we don’t always want to go though the custard making step, we just want ice cream!
After freezing in your ice cream maker according to the directions for your machine, it will be a soft consistency but you can eat it right away, or put in the freezer to firm up to a more scooping texture for 1 1/2 to 2 hours. Right out of the ice cream maker the ice cream is the perfect softness to put into popsicle molds, if you prefer, which is what we did. After putting into the molds, I freeze them for 1 1/2 to 2 hours. Each recipe makes about 1 quart of ice cream.
If you prefer a smoother ice cream, puree the entire amount of strawberries before adding to the recipe. We crush part of the berries as we like the larger fruit pieces.
Dairy-free Strawberry Custard Ice Cream
3 1/4 cups strawberries, stemmed and cut into quarters, divided
1/4 teaspoon salt
1/3 cup sugar or cane juice crystals
2 large eggs
1 1/2 cups almond milk
1/2 cup canned coconut milk (not light)
1 teaspoon gluten free vanilla
In a mixing bowl, beat the sugar and eggs until thickened and pale yellow.
In a sauce pan over medium-high heat, bring the almond milk to a simmer. Turn off heat. While mixer is running, slowly add the hot almond milk to the egg mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens. Do not boil or the eggs will scramble. (Scrambled egg ice cream -eww!) Remove from heat and pour mixture though a fine meshed stainer into a bowl. Allow the custard to cool while preparing the strawberries.
Put 2 cups strawberries into a blender with the coconut milk and vanilla. Blend until smooth. Crush the last 1 1/2 cups strawberries with a potato masher. Add both strawberry amounts to the custard. Stir well. Cover bowl and put in the refrigerator until cold.
Freeze in your ice cream maker according to the machine’s instructions.
Dairy-free Strawberry Ice Cream
1 – 14 ounce can coconut milk (not light)
2/3 cup almond milk, divided
1/3 cup sugar or sugar cane crystals
3 cups strawberries, cleaned, stemmed and cut into quarters, divided
Heat the coconut milk and 1/3 cup almond milk in a medium saucepan over medium heat until small bubbles appear around the edge of the pan. Do not let milk boil! Take off of heat. Add sugar to pan, stirring until it dissolves completely. Cool to room temperature.
Put 2 cups of the strawberries into a blender with the remaining 1/3 cup almond milk. Blend until smooth. Add to the cooled coconut milk mixture. Smash the last cup of strawberries with a potato masher until crushed. Add to coconut milk mixture. Refrigerate until cold.
Freeze in your ice cream machine according to the machine’s directions.
Filling our push-up molds… We got these at Williams-Sonoma a couple of summers ago.