Dairy-Free Strawberry Ice Cream

Though this recipe contains just four ingredients, the creamy texture and bright berry flavor prove that simplicity is bliss.

Makes: approximately 1 quart
Free of: gluten and all top allergens

 

Ingredients

  • 1 pound (16 oz) strawberries
  • 1  14 oz can full-fat coconut milk*
  • 2/3 cup (160 mL) sugar
  • 1 tbsp vanilla extract

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Instructions

  1. Wash and hull strawberries.
  2. Place strawberries, coconut milk, sugar and vanilla in a blender and puree until smooth and creamy, about 2 minutes.
  3. Set blender jar in the refrigerator and let chill for 1-2 hours.
  4. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
  5. Pack the soft ice cream in a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com .