Back in the 90’s there used to be Cold Stone Creamery and its rival Marble Slab. Both places basically hand mixing an ice cream base with your choice of toppings on a cold hard surface. (Not really sure if it was actually marble or stone.) Anyway, I always preferred Marble Slab because their ice cream was soy-based and it tasted better. My favorite ice cream base was sweet cream and I wanted them to mix in fresh strawberries. The taste was wholesome and fruity. Well, there’s no longer a Marble Slab near me and sometimes I miss that creamy concoction from my college days. But since my latest Roasted Peach Ice Cream discovery, I’ve decided to play around and try to recreate Sweet Cream and Strawberry Ice Cream. It’s pretty close and with less guilt.
- 1 cup of strawberries, sliced and diced
- Optional: 2 tsp of coconut palm sugar or stevia equivalent if your strawberries are not sweet enough.
- 2 cans coconut milk*
- 1/2 cup of heavy whipping cream
- 1 tbsp of butter
- 4 egg yolks
- 1 tsp of almond extract
- 1/4 – 1/2 cup agave nectar
* (Dairy-free option: 2 cans full fat coconut cream, skip the heavy whipping cream)
- Mix strawberries and coconut palm sugar in a bowl until strawberries are coated.
- Place in a covered container and refrigerate.
- In a blender, combine the coconut milk, cream, butter, egg yolks, almond extract and agave nectar.
- Cool the mixture in the refrigerator or freezer for a couple hours. (You can skip this step if coconut milk was chilled beforehand.)
- Transfer ice cream mix to an ice cream maker and follow the manufacturer’s directions.
- Add in the strawberries when ice cream is starting to freeze.
You can store your ice cream in a freezer-safe container. It keeps for about 2 weeks unless you eat it all up by then. 🙂