With peak strawberry season running right now (April through June), I have been keeping busy by buying a lot of fresh, local, organic strawberries and filling my freezer with pint after pint of strawberry ice cream. Life could be worse. Ice cream always makes it better.
Of all the not-so-good-for-me things I have been willing to give up over the years, ice cream has never made the cut. That’s because me and ice cream go way, way back. For as far back as I can remember, I have associated ice cream with good times and happy days. Nothing has changed. And as I approach my 40th birthday, ice cream remains one of my favorite desserts, with classic strawberry ice cream being one of my favorite flavors.
The only time me and ice cream had a big problem was when I got into clean eating in a big way and realized that the two main ingredients in my beloved dessert—dairy cream and sugar—were pro-inflammatory “problem foods.” Luckily, I have found a way to work around the issue without compromising flavor….
Homespun Dairy-Free Strawberry Ice Cream Recipe Is Good For You and Super Easy to Make. Here’s How to Make Strawberry Ice Cream the Healthy Way:
I learned full-fat coconut milk and pureed cashews can take the place of dairy cream from a taste and texture standpoint while pureed bananas, dates and pure maple syrup (which is not a refined sugar, by the way) can do the same for sugar. Ingredient problem solved.
The only problem remaining in making homemade ice cream was the dreadful memory of my mom trying to make ice cream at home when I was about five years old or so. The clearest memory I have of the whole ordeal is mom struggling with a bunch of ice and salt, dad getting mad and all the hard work ending without any edible ice cream. Not able to relive such a time-consuming disappointment of an episode, I was elated to discover that Cuisinart has an incredible ice cream maker that is not only super cheap, but also super easy to use. I am not one who likes to stash my kitchen with mounds of unnecessary culinary appliances, but for anyone who loves ice cream and clean eating, the Cuisinart® Classic White Frozen Yogurt, Ice Cream and Sorbet Make is a kitchen essential.
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- 3 cups frozen organic strawberries
- 1 frozen banana (cut into chunks)
- 1 teaspoon pure vanilla extract
- 1/4 cup raw cashews (note: to improve digestibility, soak the cashews in water for 2 hours, rinse and drain before blending)
- 1 can chilled full-fat coconut milk
- 6 medjool dates
- 1/4 cup pure maple syrup
- 1 tablespoon lemon juice
- Pinch of unrefined sea salt
- Place all ingredients into a high-speed blender and process until smooth and creamy. If the mixture is not cold, transfer to the freezer for about 45-minutes, or until very cold.
- Pour the cold creamy mixture into your ice cream maker and follow the manufacturers instructions.
Love the Strawberry Ice Cream Recipe?
If so, be sure to check out our dairy-free Peanut Butter Ice Cream and Homemade Chocolate Ice Cream recipes too!