Would you get a look at that creamy goodness? We make ice cream fairly often, partly because we’re careful about our refined sugar and dairy intake but mostly because it’s fun to stand at the ice cream maker with a spoon and snitch as it’s churning. We’d never tried a strawberry ice cream before and now that we have I can’t imagine why it took so long!
Our CSA farm’s strawberries came in early this year — hooray! — so we picked a bunch of luscious ripe berries this weekend. They were so sweet and ripe, they weren’t going to keep long enough for us to just eat them out of the container. So we made ice cream!
A few notes about this recipe: It’s very close to our pumpkin coconut milk ice cream with a few alterations. I was going for creamy — you know, strawberries and cream — so I added some strained Greek yogurt and I really like the way it blends with the coconut milk. Too much yogurt and it would be too sour for my tastes, so don’t be tempted to add more than the recipe calls for unless you’re prepared for a little tang with your sweet.
You know how homemade ice cream gets really hard after you put it in the freezer? One thing I really like about this recipe is that it didn’t until a couple of days later. I think the creaminess of the yogurt combined with all the sugar in the strawberries helped with that. If you still think it gets too hard too fast, add a shot of some strawberry liquor.
Our berries were dripping with sweetness, but if yours are more tart, feel free to add more agave syrup until it’s just the way you like it.
Homemade Fresh Strawberry Ice Cream
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Ingredients:
In a medium bowl, mash the strawberries with a fork, then whisk in the other ingredients. Dump into your ice cream maker and grab a spoon … in about 10 minutes, you can start snitching while the ice cream churns….
Clacked by Debbie McDuffee
on Jun 03, 2010 @ 10:00 EST5EDT
Hi! I’d love to make this but what size can of coconut milk are you using? I looked on Amazon and I’m guessing 13 or 14 ounce. I live in Germany and they have several sizes here, so I just want to be sure! Thanks
Whoops! Hi Erin, I use a 14 oz. can of coconut milk. I’ll go edit the post right now!
Thanks a lot for your super quick reply! I just made the ice cream. I’ve never used coconut milk or Greek yogurt before and we found it to be very interesting (and not in a bad way). My husband and I really liked it. Thanks again for the recipe!
Glad you enjoyed it, Erin!