Homemade Strawberry Coconut Milk Ice Cream {Dairy Free!} |

In our family it is a tradition to make homemade ice cream on Memorial Day. It ends up being a great treat for everyone. That is unless you aren’t able to eat dairy for whatever reason. We have a couple of people in our family that fall into this category. I was planning on making regular dairy-filled ice cream, but wanted to try my hand at coconut milk ice cream as well. I usually just buy the small containers in the store for my daughter, and for those of you who do this as well, you know that they are quite pricey!

I ended up making a batch of strawberry coconut milk ice cream and it turned out great! It was rich and creamy, and in fact I liked it even better than the regular ice cream that I made with milk! I may not ever go back to buying store-bought coconut milk ice cream again! I didn’t take pictures of the process, but it really isn’t that difficult, so hopefully that won’t deter you from trying it out! {Next time I make some I will have to remember to take step-by-step pictures to post…}

Strawberry Coconut Milk Ice Cream

2 cans Thai Kitchen {full fat} coconut milk, refrigerated
1/2 – 3/4 c sugar {to taste}
1 T vanilla
4 egg yolks
1 small container of strawberries
*I think adding a couple of tablespoons of strawberry jam/preserves would add even more strawberry goodness as well. I will try this next time!

Ice cream maker {follow the directions for your individual maker}. I needed ice and rock salt as well.

First, add egg yolk to a mixing bowl along with the sugar. Whip with a whisk or electric mixer on low until light and fluffy. Whisk in vanilla and coconut milk. At this point it would be a vanilla ice cream mixture. You could add countless mix ins to make whatever flavor you would want. I chose to add strawberries.

Wash and de-stem a small container of fresh strawberries. Use an immersion blender/smoothie wand to blend strawberries up to desired size. Add to ice cream mixture.

Pour mixture into an ice cream maker and follow directions for your individual maker. When I made it, it churned and firmed up just like dairy ice cream. When it is done churning, eat right away or transfer to a freezer safe container and freeze until ready to serve. Enjoy! -Shelley