sweet summer strawberry ice cream

File Jun 20, 1 53 38 PM

As a follow up post to our Father’s Day ice cream sandwiches…we give you the other half of the treat! Because if you’re going to make your own ice cream sandwich cakes, you may as well fill them with something equally as wonderful…some homemade ice cream! Two words in this home speak the love language of Mr. BackPorchPaleo himself: strawberries and/or ice cream. Use them in a sentence and/or recipe together ~~ sooo much love! Content beyond belief and grinning from ear to ear!

This ice cream is made using cashew milk, so it’s completely dairy free and is only sweetened with honey or maple syrup – your choice! One thing for sure though, we do suggest you enjoy this creamy and sweet ice cream in an ice cream sandwich from our post last week, scooped into one of our waffle cones (that recipe is here) or simply in a bowl sprinkled with some crushed up freeze dried strawberries ~~ but in any case, share with someone you love!

sweet summer strawberry ice cream

  • Servings: around 4 cups
  • Difficulty: easy
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dairy free strawberry ice cream, summer time in a waffle cone



Credit: backporchpaleo.com

Ingredients

  • 2½ cups cashew milk (homemade or store bought)
  • 4 large egg yolks
  • ½ cup honey (or maple syrup)
  • pinch of Redmond Real Salt
  • 2 cups fresh strawberries, diced
  • 2 tbls raw honey
  • pinch of Redmond Real Salt

Directions

  1. In a medium sized, heavy bottom sauce pan, combine cashew milk, egg yolks, honey and pinch of salt. Before turning heat on, whisk until all egg yolks are well combined. Once yolks and all combined, warm on a medium heat stirring constantly until it reaches 160° . DO NOT LET IT BOIL. You will have scrambled eggs if you do! Use a candy thermometer…better to be safe then have eggy ice cream!
  2. Strain the custard through a fine mesh sieve into a glass bowl and let it cool slightly, stirring occasionally while you prep the strawberries. You can set the bowl on top of a larger bowl full of ice, or we like to set ours on a fabric filled “rice bag” we keep in our freezer. Whichever method works best for you!
  3. Place the strawberries in a smaller bowl, add honey and pinch of salt and roughly smash with a pastry blender or fork until juices are released and let them macerate for a good 10 minutes. (You can see the tool we use in the pics below, it’s from Pampered Chef)
  4. Combine cooled custard and strawberries in a blender or use an immersion blender and pulse until fruit is pureed to the consistency you like. Just remember that if the fruit pieces are too large they will all collect to the side when you freeze it. If you like larger fruit pieces in your ice cream, you might consider folding additional diced fruit into the ice cream after it’s done freezing.
  5. Place a layer of plastic on top of custard and chill completely, minimum of 4 hours or overnight is even better.
  6. When ready to freeze, whisk to combine one last time and then freeze according to manufacturers directions.
  7. Place in a glass or BPA free container and freeze until firm or enjoy as a soft serve ice cream immediately.

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