Sunday, July 28, 2013

Homemade Dairy-Free Strawberry Ice Cream

My kids are obsessed with ice cream these days.  Which is kind of funny, given that they can't actually eat real ice cream, due to their dairy sensitivities.  It all started a few weeks back, when I found these gluten-free ice cream cones (note: although we all like the sugar cones, none of us much cared for the gf cups, which just had an odd cardboard-like texture...).  I picked up a box of these cones alongside a carton of coconut ice cream as a treat for the kids when I discovered the cones.  A few weeks prior, Logan had been on the verge of tears, telling me about how all of the kids in daycare had gotten an ice cream cone while he had had a popsicle instead.

Little did I know that this was going to start a mad obsession with ice cream...  So we have been making various sorts of homemade "ice creams" lately.  Hopefully, I will get a chance to post a few more before summer is out.  Esspecially the particularly delicious mango version we made last week.

Our latest creation was based on an ice cream that Jérôme's grandmother used to make for him as a child.  She would crush fresh-picked strawberries with a fork, then add some crême fraîche and sugar and then freeze until ready.

Since we are dairy-free, we used a soy cream substitute:

And I puréed the strawberries in the KitchenAid, since my kids are so particular with textures.  


This recipe only takes minutes to make and is delicious.  The kids have enjoyed it several times this week.  As have I.  Our neighbour's one year old son also got to enjoy a cone with us.     

3 pints fresh picked strawberries
1 carton Belsoy cooking cream or equivalent amount of crême fraîche or cream
1/2 C sugar, or to taste

1.  Mix all ingredients in the food processor.  For a more textured ice cream, crush strawberries with a fork and then mix in remaining ingredients.

 2.  Place ingredients in an ice cream maker, or freeze until ready to serve.

Difficulty level: easy

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