Guilt-free Strawberry Ice Cream

It’s June and strawberry season is upon us early this year, thanks to our oddly warm weather. I belong to three CSAs (yup, three!) and two of them shared banner crops of strawberries this week.  So of course, I made some healthy, delicious fresh strawberry ice cream!

What makes it healthier?

  1. I use xylitol instead of sugar, so there is virtually no impact on blood sugar, yet the taste and texture are exactly the same.
  2. I substitute coconut cream and coconut milk for cow’s milk and cream, to get the benefits of those healthy fats and coconut’s excellent immune support.
  3. I use egg yolks – you’re not afraid of them, are you? They are nutritional powerhouses, especially if, like I do, you get yours from free range hens, widely available at farm markets now.
  4. And then the strawberries themselves, not only sweet and fresh and beautiful, but rich in phytonutrients and fiber, and did you know that berries are good for the brain?

Healthy Strawberry Ice Cream

Warm 1/2 cup of coconut milk (such as So Delicious brand, in the carton), 1/2 cup of coconut cream (from a can of organic coconut milk) and 2/3 cup xylitol in a large saucepan.

In a blender, put 2 pints of rinsed and hulled strawberries, 6 egg yolks, and another 1/2 cup of coconut milk (from the can if you want it richer; from the carton if not), and blend.

Add half of the warm milk to the strawberry mixture, mix, and add the entire mix to the saucepan. Stir constantly over medium heat until it thickens.

Add 1 teaspoon of freshly squeezed lemon juice, and cool.  You can put it in a bowl and then set the bowl in a larger one filled with ice, or you can put it in the fridge or freezer to chill.

Once it’s cooled down, pour into an ice cream maker and follow directions.  Ice cream makers range from inexpensive to extravagant (see below for suggestions).

Ice cream makers are nice but actually not essential to enjoy your home made ice cream.  Simply put it back in the blender again to incorporate some air, pour it into serving cups or pop molds, and freeze.

Enjoy thoroughly, and without a drop of guilt!

I had the inexpensive Cuisinart model for many years, and upgraded myself to the DeLonghi two years ago. No regrets! It has gotten plenty of use, and makes healthy treats even more simple and delicious. You can often find them used. Mine has been going strong since 2010 without a hitch.

I have molds for ice cream, too, and they are fun, and work great. There are lots of other whimsical options as well.

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