Rich and Creamy Dairy Free Strawberry Ice Cream recipe

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Ingredients

¾ cup turbinado sugar
1 teaspoon unflavored gelatin
1 (14 ounce) can unsweetened coconut milk
1 ¼ cups rice milk
4 egg yolks, beaten
2 cups hulled strawberries
2 teaspoons pure vanilla extract

Nutrition Info

153.7 calories
carbohydrate: 18 g
cholesterol: 68.3 mg
fat: 8.7 g
fiber: 1.1 g
protein: 2.2 g
saturatedFat: 6.7 g
servingSize: -
sodium: 21.3 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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

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