Being the mom of a child with serious food sensitivities has a zillion challenges (yes, a zillion). One of my greatest thus far is maintaining balance between fun food and nourishing food.
With my son’s extreme sensitivity to glutamate, grains and dairy, we are extremely limited in what he can have that isn’t made from scratch, this especially includes treats. If you’re a parent to a child with a glutamate sensitivity, I feel your pain.
I should also add that I used a stevia / sugar cane mix, because sensitivity to sugar is A REAL THING, so this reduced the sugar drastically without sacrificing the sweetness.
My son LIVES for strawberries, so of course it was his first choice when deciding which ice cream he wanted to experiment with first. I have to say I’m very pleased with the results. Creamy, sweet and just enough strawberry to pair with the coconut. Add a wafer cone from my childhood and I’m skipping down memory lane.
You could take this recipe and experiment accordingly with any fruit you had on hand. I plan to add cacao powder and almond milk for a chocolate version of this soon, I will need to experiment with ratios but I think 1/4 to 1/2 cup of liquid in place of the strawberries would work well, maybe with a touch of espresso powder. That’s for another day.
For now, here’s a super simple, clean, easy-to-make Vegan Strawberry Ice Cream
Vegan Strawberry Ice Cream
1 can full fat coconut milk
1 cup fresh strawberries
1/8 tsp pink salt
1/4 cup Stevia Cane
1 tsp vanilla extract
Place ingredients in a high speed blender and pulse to break up strawberries without liquefying them completely.
Pour ice cream into ice cube trays or in a 9×11 glass dish.
Place in the freezer until solid.
If using ice cube trays, pop the frozen mixture into your high power blender or food processor and blend until creamy.
If you’ve opted for the glass baking tray (like me because I don’t have ice cube trays ) just run the sides and bottom of the dish under warm water until it releases the frozen mixture. You can break it up and this point and throw it in your food processor or high power blender and blend until creamy.
You can place the icecream in a bowl or container and let it firm up in the freezer for 15 minutes or just serve as is. (We opted to eat right away and had no issues with melting But it didn’t hold a traditional “scoop” look.
As always, let me know how this went for you, if you made any adjustments that you absolutely loved, share here!