Gluten-free, Dairy-free Strawberry Ice Cream

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Gluten-free, Dairy-free Strawberry Ice Cream

Like many other people with gluten intolerance, my husband is also intolerant of dairy (though our daughter tolerates dairy just fine, at least now that her intestines have healed). Just like most anyone else, he loves ice cream, but dairy-free versions are either poor substitutes or outrageously expensive (well, usually they’re both).

Thankfully, I’ve discovered that coconut milk is an outstanding substitute for cow’s milk. I’ve experimented with rice milk, almond milk, and soy milk, but they simply don’t contain enough fat to reproduce the texture and creaminess of dairy ice creams. With this in mind, make sure that you buy regular coconut milk for your ice cream endeavors, not those reduced-fat versions. And if you must avoid gluten, make sure that always check your labels.

For many that are new to making homemade ice cream, you might question the addition of alcohol to recipes and choose to omit it. I recommend that you don’t, as the alcohol softens the ice cream (alcohol doesn’t freeze), allowing easy scooping after the ice cream has set in the freezer. I chose to add rum to this recipe, resulting in a strawberry ice cream that is more like a frozen version of a Strawberry Colada. YUM!

This year we harvest over 40 pounds of strawberries from our 4 x 20 foot strawberry patch, and about half of this harvest waits frozen in our deep freeze. I’m looking forward to enjoying the tastes of summer through the winter, each time that I make this delicious frozen confection for my family.

Gluten-free, Dairy-free Strawberry Colada Ice Cream
 
The key to making homemade ice cream is well-chilled ingredients. Either chill ingredients ahead of time, or simply chill the mixture in the refrigerator for at least 8 hours before churning.
Author:
Recipe type: Dessert

Ingredients
  • 1 pound frozen strawberries
  • 2 fresh pastured egg yolks
  • 1 can (~14 oz) coconut milk, unsweetened
  • ½ cup sugar
  • 1-2 Tbsp rum

Instructions
  1. Using a food processor, puree frozen strawberries with sugar until smooth.
  2. Add coconut milk and egg yolks. Pulse several times.
  3. Add rum and puree an additional 5 seconds to thoroughly blend ingredients.
  4. Add mixture to bowl of ice cream maker, and churn about 8-10 minutes (or until desired consistency is reached).
  5. Serve immediately for a softer ice cream, or freeze overnight (preferred).

 

 

2 Comments

  1. littlemountainhaven

    July 18, 2013 at 4:58 pm

    oh this looks yummy!

  2. Mindy

    December 14, 2013 at 9:46 am

    Ooooh…thank you for this! I don’t tolerate dairy very well, but I just love ice cream. This looks absolutely divine!