Coconut Strawberry Ice-cream Trial: Dairy-free, Gluten-free, Nut-free
My church has an annual ice-cream freeze-off for sharing homemade ice-cream. So, this year, I decided to make a strawberry ice-cream that Joseph could enjoy. To keep it from getting contaminated with the other ice-creams, we kept it on the table next to us, so we could babysit it as people came by to try it. It was interesting that the most common question I got after hearing it was dairy-free was “So does that mean its made with soy?” I used the Cuisinart recipe for strawberry ice cream and coconut sorbet as guides.
I made this recipe by combining the two recipes, and tasting as I went. I ended up using more strawberries and no water.
This is actually quite simple. In a blender, combine all ingredients and blend until smooth. Pour into ice-cream maker, and follow directions for freezing.
Coconut Strawberry Ice-cream
Dairy-free, Gluten-free, Nut-free
- 1 pound strawberries, hulled
- 2 cans coconut milk
- 1 1/3 cup sugar
- dash salt
- 1 1/2 teaspoon vanilla
Put all ingredients into a blender and blend until smooth. Pour into ice-cream maker, and follow directions for freezing.
Makes about 6 cups
What I Thought
At the freeze-off, this won the award of “Wildest Flavor” which really doesn’t mean much when they invented a category for each entry. However, several people commented on how they liked it. It had a smooth texture, that tended to coat my mouth as I ate it, and the coconut was definitely the dominant flavor. Joseph loves it. I’d definitely do this again.