Dairy-Free Strawberry Ice Cream
My friend’s son is eight and I love it when they come round because it is challenging to cook for him. He’s allergic to soy, nuts and dairy. However, he’s got a massive sweet tooth that he inherited from his Dad. We created our Easy Strawberry Ice Cream just for him. He’s also the inspiration for our dairy-free apple cake and I have seen him and his Dad devour a whole cake in one sitting.
In summer, we prefer fruity, creamy ice creams. Sorbets are generally too tart and a decadent double cream or sweetened condensed milk-based ice cream is too heavy in the heat. In America, this middle ground between sorbet and ice cream is called a sherbet. Call it whatever you want, it is delicious.
How to make Strawberry Ice Cream
Strawberry Dairy-Free Ice Cream uses oat milk to provide a creamy texture whilst the strawberries provide the sweetness. Our peach and ginger beer ice cream is also dairy-free. Indeed, for all of our ice cream recipes, substitute for the milk of your choice.
Strawberry Ice Cream
- Ice Cream Maker
- Ice Lolly Molds
- 400 grams strawberries , fresh
- 250 grams caster sugar
- 100 ml water
- 500 ml oatmilk , or milk of your choice
- Wash, hull and slice the strawberries
- Place strawberries, water and sugar into a pot and simmer until the fruit has softened
- Using a hand blender, blend the syrup mixture.
- Cook the syrup mixture about 5 more minutes until slightly thick.
- Set aside to cool
Ice Cream Base
- Pass the strawberry syrup through a fine strainer into a 1 litre Pyrex measuring jug.
- Reserve the strawberry pulp for another use (it is great stirred into greek yogurt and topped with blueberries)
- Add oatmilk until you have 1 litre of the ice cream base.
Make Ice Cream
- If using an ice cream maker, follow the manufacturer's instructions for making ice cream
- If not using an ice cream maker, pour the base into a freezer safe container and freeze. Every two hours, remove the ice cream from the freezer, stir and return to freezer.
Portion / Serving
- Freeze the ice cream in one litre freezer safe container until ready for use. Remove from freezer 10 minutes before serving to soften.
- Portion the ice cream at "just set" stage into individual containers and leave them to freeze solid in the freezer.
- Make ice cream the day before or early in the morning on the day you plan to eat it. That leaves enough time for it to set.
- This recipe is preservative free so it won't last long in the freezer (It's never lasted long enough for me to give you an accurate measure of how long you can freeze it for. Maximum ice cream has lasted in our house is two weeks.)