Homemade Strawberry Ice Cream
Sweet, fruity, good ingredients. It’s like childhood in a bowl just without the red dye 40 and high fructose corn syrup.
I don’t know about y’all, but I was a sucker for strawberry ice cream as a kid. Maybe it was the fact that it was bright pink and packed with sugar, but I loved it. Especially if there were big chucks of real strawberries studded throughout it!
In honor of Valentine’s Day, I’m bring you this pink treat! Those who say that ice cream is only a summer food are not real ice cream lovers.
Hands down, this is the best texture of homemade ice cream I’ve made yet. I was so pleased with this. I was looking at other recipes to shape how I wanted to make this. That’s how I roll. A little bit of this idea and that along with my general scope for the recipe and hope for the ingredients. Anyway, I saw that someone put milk powder (?!?) in for improved texture. I tried arrow root in my vanilla ice cream recipe and it was okay texture wise (out of this world on flavor), but still a bit icy. While I did leave this in the ice cream churn a lot longer (literally went to go buy duck feed and ran errands while it was churning), the biggest difference was the milk powder. I let it freeze because even after over an hour of churning, it still wasn’t very hard. Went to scoop it the next day and though I’d have to leave it out longer (it was out about 5-10 minutes). NOPE! Scooped up beautifully! And the perfect texture! It even melted well! I’m sold on this and now am plotting many more ice cream recipes with this new tool in my ice cream tool belt.
I did use coconut milk powder because I thought it’d mesh well with the strawberry flavor. It did! Not an overpowering coconut flavor at all! You could swap it for whole milk powder though if you wanted! The sweet local honey paired so well with the strawberry flavor. I used freeze dried strawberries ground into a powder to flavor and color the ice cream base itself. For the jam, I whipped up my own with local frozen strawberries, lemon juice, honey, and arrowroot. No recipe for that because I didn’t measure anything, but it was simple enough and I’m sure there’s other tutorials online for something similar. Or a chunky jam you have on hand is great too!
This really was simple and came together in a flash! It’s a perfect, fun family activity for Valentine’s Day! Or any time! Come Spring, I’d add chunks of fresh strawberries to it! Then serve it between graham crackers for an ice cream sandwich!
Homemade Strawberry Ice Cream
Ingredients:
1 cup whole raw milk
2/3 cup honey (bonus points for raw and local)
1/4 cup coconut milk powder, or whole milk powder
1/2 cup freeze dried strawberries, crushed in a bag with a rolling pin until it makes a fine, pink powder
pinch of salt
3 cups raw cream
1-1 1/2 cups chunky strawberry jam
Instructions:
In a blender, blend the milk, honey, coconut milk powder, freeze dried strawberry powder, and salt until really well blended. I did mine on medium for about 1 minute. Add the cream to the blender. Pulse a few times until well mixed.
Put your mixture in your ice cream maker and make per the manufactures directions.
Once the ice cream is done churning, stir in the the strawberry jam. It helps if it’s cold so that it doesn’t melt the ice cream! Place the ice cream in a freezer safe container, and put it in the freezer for 3 or more hours. Let it sit out for about 5 minutes before scooping. Enjoy!
