Dairy-free Strawberry Ice Cream Recipe
This is much easier with an ice cream maker but you can just pour the base into a freezer safe container and stir every two hours until set.
Servings: 1 litre
- 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.
Ice Cream Tips:
- 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.)