It’s only March, but Michigan is having an amazing weather streak (80ºF!). It feels like summer and I’m loving it. Inspired but this incredible weather, I’ve been prompted to pull out my ice cream maker. I’ve had a desire to give Strawberry Ice Cream a try, and this week felt just right for that adventure.
Being dairy-free, ice cream has never been high on my priority list. I’ve tried several different dairy-free options; soy, coconut and rice ice creams. Some are great, others are okay, but one thing these all have in common… price. Like many gluten-free foods, dairy-free ice cream is expensive. I can easily spend over $5, for a mere 16 oz of deliciousness. Hmm… it’s time to start making my own.
If you’ve never made ice cream, I encourage you to go for it! It’s easy, fun, and you can buy a decent ice cream machine for around $25. You really have nothing to lose, and when warm, humid temperatures have you thirsting for cool treats… I suggest you give this delight a try.
- In a medium saucepan, over medium-heat, combine strawberries, sugar, lemon juice and lemon zest. Bring strawberries to a slow boil, then reduce to a simmer. Cook for about 15 minutes, stirring frequently, until strawberries have released their juices and the mixture has thickened. Remove from heat and cool completely.
- In a blender, combine cooled strawberries, coconut milk, and vanilla, and blend until smooth. Add in vodka or rum and blend for about 10 seconds to combine.
- Pour liquid into your ice cream machine bowl, and churn for about 20–25 minutes, or according to manufacturer’s instructions. Serve immediately.
- If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.