Non-Dairy Strawberry Ice Cream

Non-dairy strawberry ice cream that’s low carb & with just six ingredients! For the almond milk, I just fill the empty can with it after using the coconut milk. This should make just about 1 quart of ice cream (or 32-33 fluid ounces after I added the strawberries). Simply double this recipe for a half-gallon, or quadruple for a gallon.

INGREDIENTS

4 egg yolks, beaten

Sweetener to taste (I use between 1/2 cup and 3/4 cup of Allulose)

Vanilla extract to taste (I used 1/2 tablespoon)

13 1/2 oz can coconut milk, full fat (I use this)

Fill the empty can with the same amount of almond milk (unsweetened)

1 dry pint halved strawberries, divided

DIRECTIONS

If using frozen berries for your non-dairy strawberry ice cream, let them thaw before using. Divide the cup of strawberries into two piles, set one aside.

In a small bowl, add the other strawberries and some of your favorite granulated sweetener (I use 1 1/2 teaspoons of Allulose—you only need a little sweetener for this). Stir the berries and sweetener together and set aside to macerate. The sweetener will draw juices out of the berries and soften them a little, this will flavor the ice cream. Chop the other strawberries into small pieces and set aside.

Heat the egg yolks, sweetener, and vanilla extract in a small sauce pan on medium heat over the stove until it reaches 160F.

Combine the egg yolk mixture with the rest of the ingredients and chill for a couple hours until completely cold.

Take the macerated berries and mash them a bit with a fork (and/or use a stick blender a few pulses to make them into a jam)

Pour the macerated berries and the egg custard mixture into your ice cream maker and follow your machine’s instructions.

Once the ice cream is nearly done churning, add the chopped berries.

Serve or freeze and enjoy.

Makes 8 half-cup servings or 32 ounces of non-dairy strawberry ice cream