Growing up, I was the ice cream queen. Let’s just say at our house we always had multiple (I’m talking 4+) half gallons of ice cream at any given time. As the years wore on, ice cream and me had to part ways. It was a tough break up for sure as it was one of my favorite comfort foods and easy desserts. Last year, I convinced my husband we needed an ice cream maker since all of the store bought dairy free versions contain additives. Chemical additives are out on the AIP and plus—they give me a rash. It took some convincing to get the ice cream maker , but he sure is happy we have one now.
Enter this strawberry lemonade ice cream. The addition of fresh lemon juice is just tart enough to cover up the strong coconut flavor that can easily overpower dairy- free ice creams. The fresh strawberries on top make it even more delicious and if you serve it in a fancy-schmancy container then you may just feel like an ice cream queen yourself! (Or king).
2 cups chopped strawberries, plus more for garnishing
1 can additive free coconut milk (13.5 ounces)
1 tablespoon lemon zest
2 tablespoons maple syrup
2 tablespoons fresh squeezed lemon juice
Put strawberries, coconut milk, lemon zest, maple syrup, and lemon juice in a blender or food processor and pulse until combined
Chill mixture in the freezer for 1 hour or in the refrigerator until chilled
After mixture is chilled, pour into ice cream maker and churn per manufacturer’s instruction. Enjoy right away or freeze for later! This ice cream is delicious topped with extra chopped strawberries!