I’m pretty sure I’m never going to buy ice cream from the store again, now that I’ve figured out how to make delicious, creamy ice cream at home. I love making my own because there are no weird additives or flavorings, I can make whatever flavor I like and adjust it to my preferences, and I am able to use less sweetener. I have to be honest, store bought ice cream is usually just slightly too sweet for me. They add so much unnecessary sugar (in my opinion), that my mouth starts to hurt when eating it.
Actually, that is the case with almost anything store bought. Why do we feel this need to add SO MUCH extra and/or unnecessary sugar to everything?! I don’t understand. That is why I love making everything myself at home, because I can use less junk and really enhance the true flavors of a dish.
I don’t have an ice cream maker, so this is a no-churn version that still turned out delicious. The key is using only the milk-fat from the coconut milk cans. I’m sure this would be even more divine if you are able to get your hands on an ice cream maker.
No-Churn AIP Strawberry Ice cream
Makes about 1.5-2 pints
2 cans full fat coconut milk, refrigerated overnight
3 cups frozen strawberries
2 dates, pitted
1/8-1/4 cup maple syrup (depending on how sweet you like your ice cream. 1/8 cup provides a very mild hint of sweetness to match the dates and strawberries, but it’s not super sweet like your typical ice cream)
1 tsp. vanilla extract
Pinch of pink himalayan salt
Scoop out the thick coconut cream from the coconut milk cans and place in a blender. Save the liquid (coconut water) at the bottom of the cans for a later use.
Add the remaining ingredients to the blender and blend until combined. If you like to have some chunks of strawberries in your ice cream, use only 2 cups of strawberries initially. Then add the remaining cup and pulse until you reach your chunky desire.
IF you have an ice cream maker, you can pour the mixture into at this point and follow manufacturers directions.
IF you do not have an ice cream maker, pour the mixture into a freeze safe container and cover. Freeze for 6-8 hours, whisking the mixture every 30 minutes for at least the first 4 hours to help keep it creamy and prevent it from getting super icy.
Serve immediately or if using once ice cream is completely hardened, let sit out for about 5 minutes to soften slightly before scooping.