Rich and Creamy Dairy Free Strawberry Ice Cream

Strawberry ice cream can be made dairy-free by substituting cream with coconut milk. Please the dairy-free and dairy lovers alike with this sweet treat.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 154 Calories

Ingredients

• 4 egg yolks, beaten
• 1 teaspoon unflavored gelatin
• 1 (14 ounce) can unsweetened coconut milk
• 2 teaspoons pure vanilla extract
• ¾ cup turbinado sugar
• 2 cups hulled strawberries
• 1 ¼ cups rice milk

Recipe Instructions

Step 1

Combine turbinado sugar and gelatin together in a large saucepan; add coconut milk and rice milk. Cook and stir milk mixture over medium heat until almost boiling and sugar is dissolved, about 5 minutes.

Step 2

Scoop about 1/2 cup hot milk mixture into a bowl with the beaten egg yolks; whisk together. Slowly pour egg mixture back into the saucepan, stirring constantly. Lower heat to medium-low to avoid curdling; cook and stir until mixture is smooth, about 3 minutes; do not boil. Remove from heat and cool slightly.

Step 3

Place strawberries in a blender and pulse several times to chop before leaving it on to puree.

Step 4

Stir strawberry puree and vanilla extract into milk mixture. Refrigerate until very cold, 8 to 48 hours. Pour chilled strawberry mixture into a 4-quart ice cream maker and follow manufacturer's instructions.