Revitalize your senses with this vibrant Strawberry Ice Cream Recipe!
Indeed, everyone is looking for a perfect treat to beat that summer heat. That perfect balance of creamy, sweet, and slightly tart cold delight that sure makes your summer rewarding. However, a lot of people think twice when it comes to ice cream as this food is commonly thought to be full of sugary and dairy stuff. But, when you have a recipe that’s made with natural ingredients, you’re in for some healthy treat. It’s gluten-free, dairy-free, kid-friendly, and vegan too!
Strawberries are an excellent source of vitamin C. It also provides decent amounts of folate and potassium and rich amounts of antioxidants and plant compounds. Thus, they’re not just good for immunity, but they also have heart and blood sugar control benefits. Plus, they’re super yummy!
This recipe takes half an hour to make and you’ll need a blender and an ice cream maker to start with. For the no-churn version, refer to the notes section found at the bottom of the recipe card. Without further ado, here’s the recipe that you and your family will surely love! Enjoy!
Strawberry Ice Cream
- ice cream maker
- 2 cups fresh strawberries
- 1 14- oz can full-fat coconut milk all-natural
- ½ cup organic agave nectar
- 1 teaspoon lemon juice
- Pulse all the ingredients in a high-speed blender. Transfer to a container, cover tightly, and refrigerate for at least 2 hours or overnight.
- Once chilled, add the mixture to the ice cream maker and churn according to the manufacturer’s instructions. Usually, it would take 10 to 20 minutes, though it still depends on the temperature of the mix. Nonetheless, it should look like soft-serve ice cream once finished.
- You may start enjoying your soft-serve ice cream or if you want a firmer consistency, transfer it to a large, freezer-safe container, smoothen the top and cover it tightly. Freeze for at least 5 to 6 hours, or until the desired firmness has been reached.
- To serve, thaw out the ice cream first on the counter for a few minutes before scooping. Enjoy!
- This recipe can be stored in the freezer for up to 1 week.
- Keep in mind that every time you thaw ice cream, ice crystals form. Thus, it might be a good idea to portion your ice cream into individual servings so you won’t have to thaw the whole batch every time. Otherwise, if freezer space would be an issue, you may store your ice cream in a large container but just make sure to wipe the lid, especially underneath it, so it doesn’t form and drop ice crystals into the ice cream.
- For a no-churn fluffy ice cream, transfer the mixture into a freezer-safe container and mix it every hour, incorporating air each time. Do this until the ice cream is completely frozen.
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