Coconut Strawberry Ice Cream (no dairy, no eggs)

By Chris De La Rosa
Culinary Columnist

It being “Strawberry” season in Canada and with all the requests I get for more dessert recipes, I thought I’d share a quick Coconut Strawberry Ice Cream with you all.

Since we’re using coconut as the base ingredient, I decided to satisfy a another request from fans – no eggs and no dairy.

While, in my humble opinion, some heavy cream would positively change the texture and creaminess of the finished ice cream, going with just coconut milk had superb results, too.

You”ll Need…
1 lb strawberries
1 cup sugar (adjust to your liking)
1 tablespoon lemon juice
pinch salt
2 cups coconut milk
2 tablespoon honey
1 teaspoon vanilla

Note! You will need an ice cream-maker for this recipe. Please follow the instructions of the specific ice cream maker you use. I will share a NO ice cream-maker version of this strawberry ice cream, shortly, for those of you, who don’t own a maker.

Method:
Place 3/4 of the strawberries, along with 3/4 cup of the sugar, salt, vanilla, honey and lemon juice in a blender, and puree.

Then in a bowl (or a mortar as I did), place the remaining 1/4 cup of sugar and give it a rough crush. We want large bits, so we get specks, throughout the finished coconut strawberry ice cream. Use a potato masher or pestle to crush it. The bits of sugar will act as an abrasive and make it easier for you.

Combine everything in a large bowl and place it in the fridge to chill, for an hour or two. This will help the ice cream-maker later on.

In my case, I got the insert for my ice cream-maker from the freezer, poured in the ice cream base and set the maker to “on”.

Depending on the machine used, it will take between 20-30 minutes to form into ice cream. After my machine started to sound as if it was laboring, I turned it off and transferred the ice cream to a freezer container.

Since I know, from past experience, that my maker makes the ice cream to a sort of soft-serve texture, I placed it in the freezer container (one with a lid) to firm up a bit in the freezer, before serving. However you may serve it, immediately, if you so choose.

A refreshing dessert on a hot summer’s day and especially good for those of you, who cannot do dairy or prefer not to use eggs. Remember to stay tuned in, for the “no-ice cream maker” version of this strawberry ice cream. Feel free to adjust the amount of sugar to your liking.

This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.