3cupsdiced fresh strawberries (or about 2 ½ cups frozen then thawed)
1teaspoonfresh squeezed lemon juice
1teaspoonraw honey
For the Remainder of the Ice Cream
2cupsheavy whipping cream
1cupfull fat coconut milk
1teaspoonvanilla extract
3tablespoonraw honey
pinchof sea salt
1-2cupsadditional fresh strawberries, diced
Instructions
Cooking Strawberries
Option 1: Cooking StovetopIn a medium-sized saucepan add diced strawberries, lemon juice, and raw honey. If you’re using previously frozen strawberries still chop them. If you want this toddler friendly add vanilla in at this time.Heat saucepan on low heat for about 20 minutes until soft. Option to mash strawberries. Remove from heat and chill on counter top, then transfer to the fridge until completely chilled. This should total 2 cups berries and juice.Option 2: Baking Strawberries in OvenPreheat oven to 375℉. In a deep, oven-safe baking dish (I use an 11 cup Pyrex dish) combine diced strawberries, lemon juice, and raw honey. If you want this toddler friendly add vanilla in at this time. Bake for 30 minutes on middle rack. Remove and cool, then transfer to the fridge until completely chilled.
Making the Remainder of the Ice Cream
In a medium-sized bowl combine coconut milk, vanilla, honey, and pinch of salt. Set aside.
In a deep mixing bowl, whisk the cold heavy cream until firm peaks form. A balloon whisk works best and this should take about 4 minutes. See my recipe for making homemade whipped cream.
Add the chilled strawberries and coconut milk mixture into the whipped cream. Whisk all together. Fold in 1-2 cups diced fresh strawberries.
Choose a freezer safe container with a lid. I prefer something wider and shallower like an 11 cup Pyrex versus something deeper like a loaf pan. It freezes faster that way and has a lid!
Pour the ice cream mixture into the chosen container and freeze flat for about 7 hours.
Transferring Ice Cream to Smaller Containers
You have the option to portion out the ice cream mixture into smaller containers before freezing. I like to scoop and transfer portions into 8oz-16 oz. canning jars. That way they’re pre-portioned and you can easily pull a jar at a time to thaw for about 30-45 minutes before enjoying!If you decide to portion the ice cream into smaller containers than you can likely cut down on the freezer time substantially!