AIP Strawberry Ice Cream

 

AIP Strawberry Ice Cream

 

My favorite cooking gadget that I didn’t really “need” but HAD TO HAVE has been sitting unused for the past 7 months! The Whynter Stainless Steel Ice Cream Maker isn’t a cheap “Hey, might as well at that price” kind of purchase. My husband bought it for me for my 27th birthday after I had been asking for an ice cream maker for years but didn’t want to deal with the hassle of the freeze-ahead models that cost much less. I think he also was hoping I’d make ice cream every night for dessert if he got it for me. I don’t think my tummy can handle that much coconut milk though, and during my pregnancy if the craving for coconut milk ice cream has hit, there’s been lots of local places near me that can heed my craving! 

 

Here’s the list of coconut milk ice creams I’ve tried since we’ve moved to Austin. They aren’t AIP since they contain cane sugar or agave (and sometimes chocolate) but all the flavors I’ve had are gluten-free, dairy-free, egg-free and soy-free!

  • Lick Honest Ice Creams: My husband really likes this place. I think it’s okay. The customer service experience is always odd. The ice cream is really creamy though but the kids behind the counter are always confused about the ingredients. They say their chocolate flavors are soy-free.
  • Nada Moo (store-bought): Definitely yummy in a pinch! Not the cleanest ingredients (gums, agave). The best flavors are Chocolate and Mint Chocolate Chip. The Maple Pecan tastes like gasoline.
  •  Sweet Rituals: basic ice cream flavors but very creamy (they use a gum in their ice cream to emulsify it but no egg) and you can get toasted coconut as a topping!
  • Thai Fresh: my favorite by far because you can get a cold scoop of coconut ice cream over a warm ball of sweet and sticky rice – Thai Coffee, Thai Basil, & Lavender are my favorites! They say their ice cream is coconut milk and organic cane sugar with the flavor additions. They usually have 10 dairy-free flavors!
  • Fat Cats: This one has a HUGE selection of coconut milk ice creams and toppings like coconut whipped cream and vegan salted caramel! I don’t know if it was the large serving size or what, but I got a tummy ache from their ice cream  and my digestion was off for a few days – may have to try again to see if it was an off-day for me.

 

Organic strawberries have been on sale at Whole Foods for a couple weeks, and they reminded me of my Strawberry Milkshake from The Healing Kitchen! I based this ice cream recipe on that super simple “milkshake” recipe with some minor tweaks to make it creamier. The white sweet potato acts as the emulsifier to decrease the amount of water crystallization in the recipe caused by the freezing of coconut milk (which is 30-40% water). I don’t suggest leaving it out. I also don’t suggest complaining about how you can’t find white sweet potato. I have zero ability to control the distribution of white sweet potato to your town. Orange sweet potato would be disgusting here. Don’t even think about it. You can try parsnip (not as flavorless as white sweet potato though), raw egg yolks if tolerated, or a couple tablespoons of gelatin (not as creamy) in its place.

 

Sorry, but if I hear “I can’t get white sweet potato, plantain, ground beef that came from a cow named Jane who has a sister named Polly” ONE MORE TIME, I’m going to stop blogging. JK I’m being dramatic. But seriously, if I find a recipe I want to try and I don’t have access to that ingredient, I MOVE ON WITH LIFE. [Blogger rant ovah. Love you.]

 

Enjoy this creamy, dreamy fruit-based non-dairy ice cream!

 

19 reviews

AIP Strawberry Ice Cream

Prep Time 00:10 Cook Time 00:00 Serves 4

Ingredients

  • 27 ounces (2 13.5-ounce cans) full-fat coconut milk
  • 1 pint ripe organic strawberries, hulled
  • 1 medium white sweet potato, cooked, cooled and skin removed
  • 3 to 4 tablespoons maple syrup or honey
  • 1/2 tablespoon vanilla extract or the seeds of 2 vanilla bean pods (omit for AIP)
  • 1/4 teaspoon fine sea salt

Directions

1. In a high-powered blender, combine all ingredients until smooth. Taste and add more sweetener, vanilla or sea salt to your liking.

2. Pour into prepared ice cream maker and run per manufacturer's directions until cold and creamy. Serve with shaved dark chocolate or pan>dark chocolate magic shellpan> if not following strict AIP. pan>

Sweetener-Free & Dairy-Free Banana Ice Cream (Paleo, AIP, Vegan)


 

I’ve been all up in my new ice cream maker‘s face for the past month since I got it for my birthday. It is SO COOL. I make ice cream for everyone that comes over and make them watch it churn with me. It’s very mesmerizing and also doubles as a white noise machine. Sometimes I even turn it on when I want to nap, so when I wake up I am refreshed AND have coconut milk ice cream waiting for me. After a few batches using dates or honey, I quickly realized I needed to chill the fudge out on making ice cream all the time. I don’t do well on sugar. Even small amounts!  But I do love making and eating treats (not ashamed) so that’s why I have a ton of sugar-free 21dsd-friendly treats on my site for others like me.

 

This banana ice cream isn’t overly sweet at all. In fact it’s a little tarty because I used just-ripened bananas. If you use riper bananas, you will get an awesome natural caramelized flavor. If you would like to replace the vanilla with cinnamon, try adding 1/2 tsp cinnamon to the flaked “chocolate” instead. I like running this in my machine until it’s the texture of a firm soft serve, since there aren’t any thickeners or emulsifiers in homemade ice cream (it can get a little hard).

 

Have you guys caught on to the adult coloring book trend? I bought Enchanted Forest when I was visiting Austin in July and I’m still working on a very intricate 2-page picture. It’s becoming popularized as a stress-reducing activity that reminds adults how to relax like children again. I still feel like a chld. I turned 27 last month, and I still feel 22. Although I have come a long way since then and a lot of people tell me I am “mature for my age” (hence why I call myself an 80-year-old stuck in a 20 year old’s body). At 22 I was working in advertising, going to bars with friends 3 nights a week, and eating bean salads every day for lunch. Now I am finishing up my master’s in a health-related field, get tipsy off 3 sips of wine, and can’t think of anything more disgusting than a can of beans for lunch. How times change. I was probably more fun back then though… and bloated.

 

What do you do for fun while following a whole foods lifestyle? My most fun activities include walking my dog in parks, traveling with my husband, cooking dinner for friends, and coloring in said coloring book. Oh and sprinting. I’ve taken that up again and love it!

 

 

Banana Ice Cream with Flaked “Chocolate”

Sweetener-Free & Dairy-Free

Serves 3-4 | Prep Time 5 minutes | Cook Time varies depending on machine

2 medium bananas, sliced into coins

15 oz coconut milk

½ tsp truffle salt or ¼ tsp sea salt

¼ cup coconut oil, melted

2 tbsp carob powder

½ tsp vanilla bean powder (omit for AIP)

  1. Cook the bananas using your method of choice: 1) sautéing until caramelized in 1 tbsp coconut oil in a pan 2) microwaving for 1-2 minutes until the sugars have broken down or 3) baking in a 350 degree oven until caramelized.
  2. Blend cooked bananas, coconut milk and sea salt together until  smooth.
  3. Pour into ice cream maker and churn per manufacturer’s instructions until you get a firm soft serve texture. This took about 45 minutes in my Whynter Stainless Steel Ice Cream Maker.
  4. Meanwhile, whisk together coconut oil, carob, and vanilla until smooth. Pour into a small 3-4 inch bowl and place in freezer until solid. Use the edge of a spoon with force to break up the hardened “chocolate” into small pieces.
  5. Stir in “chocolate” pieces into soft serve ice cream and serve immediately.