This simple strawberry ice cream features fresh strawberries and natural sweeteners for a delicious treat. Use coconut milk for dairy free or use regular milk.
In a medium saucepan, heat the coconut milk and honey or coconut sugar over medium heat until the mixture is hot and the sugar has dissolved. Do not let this boil!
Remove the pan from heat and temper in the egg yolks to make the custard base. To do this, beat the egg yolks in a medium bowl with a whisk until smooth. While whisking constantly, slowly add 1 cup of the hot coconut milk mixture a little bit at a time until completely incorporated and smooth.
Return the sweetened milk and egg mixture to the pan and gently heat over low heat until slightly thickened, stirring fequently. Again, do not let this boil. You'll scramble the eggs!
Meanwhile, puree the fresh strawberries in the blender until smooth.
Remove the coconut milk mixture from the heat and stir in the vanilla.
Add the mixture to the blender with the strawberry puree. Blend just until mixed and completely smooth.
Let the mixture cool in the refrigerator for at least 1 hour or until completely chilled.
Pour the chilled mixture into an ice cream maker and churn ice cream according to the manufacturer’s instructions. When you’re done it should be the consistency of soft serve.
Freeze for 1 hour before serving to firm up. You can also use a food processor or the tin can method (see notes).
Notes
If you enjoy making ice cream at home, I highly recommend an ice cream maker. But if you don't go that route, here are a couple of other options:
Food Processor Method: Once you’ve made the custard base (eggs, coconut milk, salt, and sweetener), freeze the mixture in a reusable silicone bag. Be sure to remove all of the air and freeze completely. Next, break the custard mixture into pieces and add to your food processor bowl along with the strawberry puree and vanilla. Blend until smooth and store in a freezer-safe container.