I love ice cream. Maybe a little too much.
We have two ice cream shops that we haunt regularly – Big Dipper here in Missoula, and Elevated Ice Cream in Port Townsend. It’s a tradition to visit Elevated every time we visit. In fact, we opted to have ice cream pie from Elevated instead of wedding cake when we got married. As we travel more with the kids, I want to make it a tradition to find small, independent ice cream shops to visit.
Unusual mix ins are my weakness… Big Dipper regularly makes an ice cream infused with a local beer brew called “Cold Smoke,” and they always have two or three featured specialty ice creams that range from adventurous (Peach Habañero Sorbet) to still out there but less risky (Chocolate Raspberry Truffle).
All these ice cream runs are a bit of a strain on the pocketbook though, not to mention my pants waistband. My husband gifted me with an ice cream maker a few years ago, and it’s one of those cooking implements that I used a few times and then it ended up in storage. (Curious about which one it is? Here’s my ice cream maker.) The hubby requested a cherry sorbet for his birthday last month though, and while that recipe (from a book) was mostly a bust, it did result in me starting to experiment… this recipe that I’m about to share tastes awesome. I’m not a fan of complicated recipes, and this one couldn’t be easier – coconut milk, a bit of sugar, and strawberries. No cooking a custard… just some chopping and chilling and making and then EATING.
May I suggest that this is a perfect recipe for introducing your little ones to cooking? Especially for these summer months… Munchkin is all about helping make and mix and taste testing!
Coconut Milk Strawberry Ice Cream
- 1 lb fresh, ripe strawberries
- 1 can coconut milk (I use Organic Thai Kitchen)
- 1/3 cup granulated sugar
1. Wash and hull the strawberries. I like to use my melon baller as a quick way to scoop the hulls out. Dice the strawberries into small pieces.
2. Combine the diced strawberries, sugar, and coconut milk in a bowl and chill in the refrigerator for at least an hour. (Depending on your ice cream maker the extra chilling helps tremendously, but this step depends on your equipment.)
3. Pop this mix in your ice cream maker and let it work away.
Note: I’ve found that coconut milk ice cream tends to freeze a little harder than regular dairy ice creams. If you store any for later, you may need to take it out for a few minutes to soften before freezing.
I get about 10 to 12 servings from this recipe… we serve it in the old 7 3/4 oz size Le Cruset ramekins. At that size, each portion is about 100 calories each!
(145 cal – 1 lb strawberries/805 cal – 1 can coconut milk/258 cal – 1/3 cup sugar)