Strawberry Ice Cream with stevia
by Chef Rachel Albert
Strawberry Ice Cream w/vanilla and stevia
Strawberry Ice Cream with stevia
Hands-on: 25 minutes/ Churning: 20 to 25 minutes/Yield: 4 1/2- 5 1/2 cups; 8 servings
Look for strawberries that smell sweetly aromatic and have dark red skins with moist green leaves. Avoid berries with white or green shoulders and wilted leaves; they were picked long ago and far away---before they had a chance to fully ripen.
For a special treat, top this Ice Dream with Hot Fudge Sauce or Chocolate Sauce (see The Ice Dream Cookbook for recipes).
FYI: Did you ever wonder what it means to hull strawberries? Simply cut off the stems with a small, sharp paring knife. Mystery solved.
* 2 cups unsweetened, preservative-free coconut milk (regular, not lite), divided
* 2 teaspoons unflavored gelatin or agar agar powder (not flakes)
* 1/4 cup honey; additional 1 to 2 tablespoons as needed
* 1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
* 1/8 teaspoon finely ground, unrefined sea salt
* 3 heaping cups fresh strawberries, rinsed, drained, and hulled (see notes above)
* 1 1/2 teaspoons pure vanilla extract or alcohol-free vanilla flavoring
1. Add 1/3 cup coconut milk to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Add honey, stevia, and sea salt. Cover and process until smooth. Pour into a small bowl and set aside.
2. Purée the strawberries in a blender, food processor, or Vita-Mix. You should have about 2 cups of purée. Combine this with the gelatin mixture, the remaining coconut milk, and vanilla. Blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.
3. Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or use an ice bath to cool it faster.
4. Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.
5. Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.
6. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
1 serving (regular): 166 calories, 2 grams protein, 17 grams carbohydrate, 10 grams fat, 56 milligrams sodium
1 serving (half lite): 131 calories, 1 grams protein, 15 grams carbohydrate, 7 grams fat, 47 milligrams sodium
* Strawberry Almond Ice Dream: Add 1/2 teaspoon almond extract or natural almond flavoring or 1 tablespoon amaretto liqueur with the vanilla. Proceed with the recipe as directed. Add 1 cup toasted, coarsely chopped almonds to the machine when the mixture reaches the soft-serve stage. Run the machine for 1 or 2 more minutes.
For more great recipes like this, pick up a copy of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces
by Rachel Albert-Matesz (Planetary Press, 2008). Recipe used with permission from Rachel at The Healthy Cooking Coach