Ice cream is such an important summer staple, don’t you think? The hot and humid days seem to linger more and more as the night creeps in. The doors are propped open, and a thick summer breeze rolls through your house. After a light meal on the back patio, there is nothing better than to cool off with freshly made ice cream. Strawberries are growing plentifully in the farms neighboring our house, and we just can’t get enough of them; that juicy, sweet, and plump texture melting in your mouth. So we ventured to our local market to pick the freshest strawberries we could find for this recipe and combine it with a few simple, organic ingredients and there you have it! It is highly recommended to make this before strawberry season is over, because using frozen strawberries, just does not compare. This will take you 5 minutes of active prepping time; leave the rest to the ice cream machine, and freezer. Below is a traditional ice cream recipe.
Feel free to omit the sugar if you so desire, and substitute heavy cream for coconut cream for a vegan-friendly alternative.
What You’ll Need:
- 1 qt. fresh, organic strawberries, rinsed with leaves removed, and halved if larger
- 1/4-1/2 cup organic sugar or other sweetener, optional
- juice of 1/2 lemon
- small pinch of lemon zest
- 2 cups organic heavy cream, (try using coconut cream for a vegan alternative!)
- 1/8 tsp sea salt
What to Do:
- Mash strawberries, sugar, lemon, lemon zest and sea salt in a medium sized bowl.
- Add cream and stir.
- Let chill in fridge for about an hour before putting in ice cream machine. Make sure your ice cream container has been in the freezer for a couple days, rather than just a couple hours.
- Pour contents into the ice cream machine until frozen (about 20 minutes).
- At this point, your ice cream is a delicious soft serve, but if you prefer a harder texture, transfer to an air-tight container and store in freezer.
Makes enough for a large family to enjoy
Recipe updated 6/8/17