Strawberry ice cream is one of my bottom choices at an ice cream shop, yet this is my third recipe for some version of strawberry ice cream. I first made a traditional strawberry ice cream and then a strawberry-beer sorbet. Like the sorbet, this version is also dairy-free and could be vegan if you replaced the honey with agave nectar, simple syrup, or maple syrup. Perhaps I never enjoyed strawberry ice cream previously because it didn’t taste good or didn’t have enough fresh, berry flavor.
Or, let’s be real, if you knew me growing up you know I was an extremely picky eater; I probably never ordered strawberry ice cream because I didn’t eat berries until I was in my 20′s. True story. Instead of strawberry shortcake, I would have banana. When presented with fruit salad I would pick out the grapes, but only the red grapes of course. I don’t know what my problem was, I also didn’t eat melon or stone fruit. Basically I was an apple, canned pear (no skins), banana, and red grape eater for most of my life.
There are still a few fruits I’ll pick around in a fruit salad like pineapple, raspberries, blackberries, and cherries. Besides the cherries, I’ll eat the others in smoothies or baked goods, I’m getting better, really! Maybe there are so many strawberry ice cream recipes because I’m trying to make up for lost time and lost strawberry eating opportunities. It may have taken me a long time to realize this, but there really is nothing better than a fresh, juicy, summer strawberry.
As far as healthy ice creams go, this one is a keeper. But let’s get rid of the word healthy and replaces it with a better, more inviting word. How about raw? Natural? Simple? Guilt-free? Whatever word you use to describe this ice cream should entice your friends to try some. This is some tasty ice cream with fresh strawberry flavor and a hint of coconut in the background. I really enjoyed mixing in the toasted coconut, it provided a lovely crunch. And besides, it finally feels warm enough here to start eating ice cream all the time! Happy May.
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Strawberry Coconut Ice Cream
Adapted from Immer WachsenYield – 1 quart
1 quart strawberries, hulled and roughly chopped, about 2 cups
1/3 cup honey
2 cups (about 2 cans) coconut milk (separate the white part from the clear liquid, only use the white part)
2 capfuls whipped cream vodka
toasted, shredded coconut to garnish
- Place the bowl of your ice cream maker in the freezer the night before.
- Add the strawberries, honey, and coconut milk to a blender. Blend until smooth.
- Add the mixture to the ice cream maker and blend for 20 or so minutes or until firm.
- Place in a freezer container and freeze until firm.
- Garnish with coconut and strawberries as desired.