Paleo Strawberry Ice Cream
This Paleo Strawberry Ice Cream is a creamy, dairy-free treat made with coconut milk, fresh strawberries, and honey. With its velvety texture and naturally sweet flavor, it’s the perfect guilt-free indulgence for warm days or whenever you’re craving a wholesome dessert.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes (plus chilling time)
- Yield: 4–6 1x
- Category: Dessert
- Cuisine: Paleo
Ingredients
- 1 (13.5-ounce) can full-fat coconut milk
- 3 tablespoons honey (or adjust to taste)
- 4 egg yolks
- 2 cups fresh strawberries, stems removed
Instructions
- Warm the Coconut Milk Base: In a medium saucepan over low heat, whisk together the coconut milk and honey until warm (but not boiling).
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly ladle in half of the warm coconut milk mixture while whisking constantly to temper the eggs.
- Cook the Custard: Pour the tempered egg mixture back into the saucepan. Stir continuously over low heat until the mixture thickens and coats the back of a spoon (about 8 minutes).
- Chill the Custard: Strain the custard through a fine mesh strainer into a mixing bowl to remove any cooked egg bits. Cover and refrigerate until completely chilled, preferably overnight.
- Blend with Strawberries: Once chilled, transfer the custard to a blender. Add fresh strawberries and blend until smooth (or leave some chunks for texture).
- Churn & Freeze: Pour the mixture into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency. Transfer to a freezer-safe container and freeze for up to 1 week. Let sit at room temperature for 5–10 minutes before scooping for easier serving.
Notes
Serving Suggestions:
Serve in bowls or cones with fresh strawberry slices or a sprig of mint for garnish. Pair it with almond flour cookies or fruit salad for an elegant dessert spread.
Tips & Tricks:
- Keep your custard base over low heat to prevent curdling during cooking.
- For chunkier ice cream, pulse strawberries lightly instead of fully blending them.
Storage & Reheating:
Store in an airtight container in the freezer for up to 1 week. If it hardens too much, let it sit at room temperature for about 10 minutes before scooping—it’ll soften without melting completely.
Find it online: https://icecreamin.com/paleo-strawberry-ice-cream/