Occasional Treats

Fresh Strawberry Ice Cream :: Refined Sugar Free, Egg Free, With Dairy Free Option

May 28, 2014

Strawberry Ice Cream
Summer is (finally!) here, and for our family that means more access to fresh cream from a quality source for ice cream!

I give our guts a bit of a dairy break come fall, and in the deep of winter our raw milk share decreases so we get even more of a break. It is such a great practice for everyone to rotate food around with the seasons! Come May we are just craving that nutrient dense dairy from cows grazing on fresh spring grasses all day! The taste difference will blow you away if you have never tried! If you can tolerate dairy, I encourage you to go to your local farmers markets and ask around for quality dairy sources! THIS is also a good website to look for local raw dairy in your area.

aeral view
So let’s talk ice cream! In the summer I make ice cream every couple weeks so we can enjoy a bowl as a family on Saturday nights! I change up the flavors each time, and come the end of June, our ice cream gets a fresh strawberry make-over! We go picking every year and bring home quite a haul. This year I made up a double batch early as my daughter had requested it for her birthday party this weekend.

Fresh Strawberry Ice Cream
I spent a *lot* of time over the course of last summer trying to figure out how to make ice cream without egg yolks. Yolks are an amazing nutrient dense food, but I have a nephew with a severe egg allergy, and it is so important to me that when he is here he gets to enjoy the same food as everyone else – especially at a birthday party! The fat in the yolks makes ice cream super thick and creamy. I tried some other methods to achieve this same texture and tapioca starch won out the test. This method makes ice cream every bit as fluffy, rich, and creamy as ice cream with yolks! And if you can tolerate eggs, by all means get those in there! I left some notes in the ingredients on how many to use.

Fresh Strawberry Ice Cream
And a note for my dairy free friends! Using plain, whole coconut milk in equal parts as the cream works just as well!

bowl with berries

Fresh Strawberry Ice Cream :: Refined Sugar Free, Egg Free, With Dairy Free Option
Author: 
 
Ingredients
  • 1 pound organic strawberries
  • 2-4 TB raw honey (depending on the sweetness of your berries – in season berries will not need as much!)
  • 1 pint whole organic cream (Raw preferable. Just NOT ultrapasturized.) (If you are dairy free swap it for whole coconut milk!)
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • 1 TB tapioca starch (You can use 4 pastured egg yolks instead if you can tolerate eggs!)
  • 1 TB organic vodka (this helps the ice cream not get rock hard in the freezer)
Instructions
  1. Puree the strawberries with the honey until well combined.
  2. Pour the strawberry mixture and the rest of the ingredients into a medium bowl, and using hand beaters, blend the mixture for just under a minute (The air will make it nice and fluffy but don’t go too long or you will have whipped cream!)
  3. Set the ice cream mixture in the fridge for about 30 minutes.
  4. Beat the mixture again quickly to combine, and pour into your ice cream maker according to your ice cream maker’s directions. Mine takes about 30 minutes.
  5. Store ice cream in the freezer. I use empty coconut oil jugs!

Product links in this section are from affiliate partners. There is no extra cost to you, and it helps maintain the site and provide free content to you! Know that I would never recommend a product that I wouldn’t use or feed my family!

Tips:

  • Change the fruit to the season! We’ll be making blueberry ice cream this July, peach and cherry ice cream this August, and raspberry ice cream at the end of summer!
  • I have just a simple ice cream maker, and it works great! No need for something fancy, *although* I have my eyes on THIS larger, 2 quart ice cream maker!
  • I recommend THIS brand of coconut milk as it has no added ingredients and is in a BPA free container.

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23 Comments

  • Reply REK981 June 2, 2014 at 3:31 pm

    Adding the vodka makes so much sense to keep it from getting rock hard…Thank you!!

    Interesting fact – I live in Indiana where buying raw milk is illegal. I am not 100% sure but I think they even passed legislation to have raw diary marked as ‘Not fit for human consumption’. Lots of people buy in to milk shares and get their raw milk via that method as it isn’t technically illegal to own a milk share here.

    • Reply Renee Kohley June 2, 2014 at 3:53 pm

      Yes! The splash of vodka makes all the difference! I live in Michigan and raw milk is illegal here to unless through milk share. We love our farmers that provide milk shares though!

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  • Reply Tina June 24, 2014 at 10:07 am

    Love your blog! Thanks for the great recipe! We shared it on our farmers market page for a focus on seasonal recipes!

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  • Reply Megan September 23, 2014 at 8:37 am

    I’ve been using arrowroot to thicken my ice creams, since my son is allergic to eggs as well. Do you think the tapioca starch is a better product for this? And, is tapioca starch the same thing as tapioca flour? Thanks!

    • Reply Renee Kohley September 23, 2014 at 10:12 am

      Hi Megan! Arrowroot and tapioca work about the same! So either works fine. I think tapioca ends up a bit less expensive where I live so that is what I usually end up with. And tapioca starch and tapioca flour are the same thing 🙂 I hope that helps!

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  • Reply Sheree March 16, 2015 at 1:57 pm

    Is there another option for Vodka as we don’t consume alcohol?

    • Reply Renee Kohley March 16, 2015 at 2:34 pm

      Hi Sheree! You can just leave it out! It will still taste great – you will just have to leave it on the counter for about 15 minutes or so before you scoop it because the alcohol in the vodka keeps it from getting rock hard. No big deal – I leave it out when I don’t have it around.

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