With strawberries in season and the weather getting much warmer, now is the perfect time to make strawberry ice cream. Just like my Chocolate coconut mousse/ice cream, this recipe uses coconut milk and gelatin. Plus, it's allergy-free and paleo!
The gelatin is used to keep the ice cream smooth and creamy. For this recipe it is sprinkled over a little bit of coconut milk and warmed gently until it dissolves. Vegans can use agar agar powder instead. There's no need to stir the mixture.
While the gelatin is dissolving, I made the strawberry puree in a blender, adding a little bit of water to help the strawberries blend more easily. Once I had a smooth puree, I added in the gelatin mixture, the rest of the coconut milk and remaining ingredients and blended until I had a smooth, pink custard.
I chilled the custard for 4 hours before churning it in an ice cream maker. For a firmer texture, another option is to pour the custard into a freezer-safe container and freeze for at least 3 hours. Either way, it is a delicious, creamy summer treat!
Strawberry Coconut Ice Cream
- 2 c coconut milk (not lite)
- 2 t unflavored gelatin (or 3/4 t agar agar powder)
- 1/2 c maple syrup
- 1/4 t salt
- 3 c fresh strawberries, rinsed, drained, and hulled
- 2 t vanilla extract
- Add 1/3 cup coconut milk to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat without stirring, until gelatin or agar agar dissolves.
- While the gelatin is dissolving, puree strawberries in a blender or food processor. You should have about 2 cups puree.
- Add the gelatin mixture, remaining coconut milk, maple syrup, salt and vanilla to the puree. Blend until smooth.
- Chill the custard for at least 4 hours. Scrape chilled custard into the canister of your ice cream maker. Churn according to manufacturer's instructions. Serve immediately. For a firmer texture, spoon into a freezer-safe container, cover and freeze for 3 or more hours.