I love ice cream and I have always wanted to make my own. Back when I was pregnant, before my paleo days I would indulge in a pint of dairy ever so often. It always made me feel like crap. I should have totes listened to those red flags! Anywho… later since going paleo, while there are some decent dairy free ice-creams out there, are lot of them are full of crap ingredients, and they’re not cheap. So.. just make your own right? Not having an ice cream machine I thought it impossible or too laborious until I just did it. So. Freaking. Worth. It.
What took the longest was roasting the berries, a step that I believe is totally amazing because roasted strawberries taste better than fresh ones, the end.
Don’t let the multi step freeze & churn turn you off. I goes by fast and it’s not like you’re churning butter, a besides, use a mixer and save the elbow grease for the gym 😉
Serves 4 ounces
40 minPrep Time
2 hrCook Time
2 hr, 40 Total Time
- Sheet pan
- Electric mixer
- Large stainless steel bowl
- air tight storage container
- 2 cups fresh hulled & halved strawberries
- 2 cups coconut milk fat, solidified but softened (if your coconut milk cans are too cold, set out to soften 20 min ahead of prep)
- 1/4 cup unsweetened almond milk
- Pinch of salt (optional)
- 2 vanilla bean scrapings
- 3-5 tbsp clover honey (to taste)
- Roast strawberries (you can do this ahead of time).
- Preheat oven to 400f and spread berries out on sheet pan (you can line with parchment paper).
- Roast for 30 minutes but keep and eye on them, you don't want them to burn.
- If they start caramelizing early it's ok, just take them out.
- They will still be juicy & sweet.
- Let strawberries cool! Completely!
- Move to clean bowl and place in fridge to expedite process- if needed.
- In bowl of stand mixer (or in large bowl with hand mixer) beat coconut fat until whipped
- (1-2 minutes).
- Add in strawberries, almond milk, vanilla, honey, & salt.
- Beat on high until smooth & creamy.
- Resist the urge to gobble up delicious concoction.
- With spatula scrape down the mixture so none remains on the wall of the bowl.
- Place bowl in freezer for 30 minutes.
- After 30 minutes the outer parts will be solidifying, scrape all that together and beat with mixer until smooth.
- Place back in freezer and repeat process in another 30 minutes.
- You will see the progression to creamy each time.
- After the 4th time, transfer to storage container & freeze until ready to enjoy!
- When ready to eat, let it sit out a few minutes so it's easier to scoop.