Rich and Creamy Dairy Free Strawberry Ice Cream

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Mel & the boys 0

"Sweet dairy-free frozen dessert with a smooth, rich taste. Even the dairy lovers in our family enjoy this treat!"
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Ingredients

9 h 30 m servings 154 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Footnotes

  • Editor's Note:
  • Place about 2 cups fresh strawberries in a blender to make about 1 cup strawberry puree.

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