Is any food more reminiscent of summer than fresh, ripe strawberries? There may be one other treat that rises to the top of the list as I run through childhood memories on my mental movie screen. It’s ice cream. Occasionally on a hot summer afternoon, my parents would take my siblings and me to the dairy farm, where we would peer through a split rail fence at grazing cows as we sucked down giant ice cream cones. My mom taught me how to eat one without letting a single drop melt onto my little hands. Hint: You have to be very diligent. To this day, I maintain that same rigor with regard to eating ice cream. 🙂
This ice cream recipe is completely dairy-free, of course. It calls for coconut milk and some of that amazing homemade almond milk you made when I posted the recipe and video last week. If you haven’t made your own, you can use store-bought plain unsweetened almond milk instead. This recipe also uses surprisingly little sugar, since the berries add their own sweetness, and the sugar it does contain is whole cane sugar, which is an unrefined whole food (more information below).
Do you have an ice cream maker yet? If not, I highly recommend it. They really aren’t that expensive and they work amazingly well. It’s a worthwhile investment. They sell them on Amazon, or go to Bed, Bath & Beyond and bring your 20% off coupon. I know you have one, and those things never expire, they’re just trying to get you in the store sooner by printing a date on there. That’s another thing my mom taught me.
You don’t often see the flavor “strawberry chocolate chip” in stores or ice cream shops, which I find perplexing because everyone loves chocolate-covered strawberries, don’t they? It’s a perfect combination. It’s not too hard to find dark chocolate or semi-sweet chips that don’t contain milk products. Just check the ingredients. There are some explicitly vegan brands out there, too, such as Enjoy Life. But if you have trouble finding them, you could always chop up your own dark chocolate bar into little chunks and use those.
- 1 pound fresh strawberries
- 3 T. lime juice
- 3 T. raw agave syrup
- 1 cup homemade almond milk
- 1 can (13.5 oz) coconut milk
- 1/2 cup whole cane sugar
- 1 tsp. vanilla extract
- 1/2 cup dark chocolate chips
Put the ice cream maker bucket in the freezer at least 24 hours before you’ll be making your ice cream, so it’ll be frozen solid when it comes time to use it. I turn my freezer down a degree or two when freezing the bucket as well, which helps, because it’s 115°F in Las Vegas and 84° in my kitchen, and if the bucket is not completely frozen, the ice cream will not freeze during the churning process.
Wash and slice the strawberries, toss them into a bowl, pour in the lime juice and agave syrup, and then stir thoroughly. Allow the berries to macerate this way for several hours, stirring from time to time. You can allow them to sit overnight; just cover and put them in the fridge.
Heat the almond milk in a saucepan over low heat, then add the sugar and stir until it dissolves. Transfer to a large bowl, stir in the coconut milk and vanilla extract, and place the bowl in the refrigerator for a few hours until the ingredients are cold. Helpful tip: If your can of coconut milk has separated into cream and water when you open it (it will appear to be solid at the top of the can if this has happened), don’t worry, it hasn’t gone bad. Pour the whole thing into a Magic Bullet cup and blend for about ten seconds, or stick a fork in the can and whip it up by hand (but I have to warn you: it’s really easy to spill if you choose the manual method).
Pour the macerated strawberries into a blender and purée them into a syrup, then put that in the fridge as well.
Wait until all of your ingredients are completely cold before you begin the final step, and work quickly once you remove them from the refrigerator. Pour the strawberry syrup into the large bowl of milk and stir well, then transfer the whole thing to the ice cream maker and allow the machine to work its magic according to the manufacturer’s instructions. In the last few minutes of processing, pour in the chocolate chips, and let the mixture churn until the chips appear to be evenly distributed through the ice cream.
Transfer the ice cream to a freezer-safe container and store in the freezer until you’re ready to serve it. I recommend scooping yourself a bowl right out of the machine, though, because it has that delicious melty consistency right after it’s made that will make your eyes roll into the back of your head as soon as it hits your tongue. Yum!
*Some of the links in this post are affiliate links, which means that I’ll receive a small commission if you buy something through my link. It’s a great way to support Green Sage if you enjoy these recipes. But please understand that I only link to products that I sincerely believe in and recommend.