I’m having a guest over soon, and this guest provided us with a duck and a roast to cook for while she is here. I am really excited about this- I’ve never cooked duck before, but found some great looking recipes to try out.

Because she provided us with fancy main dishes, I decided that I will make a nice dessert to end our meal- strawberry ice cream. Yes, it meant a few extra dishes, but it was worth it. This ice cream ended up being super delicious, with a great, easy to scoop texture. It’s light and airy, and the perfect dessert for a warm summer day.

This recipe is dairy free and chemical free, as well as being much cheaper than the superbly overpriced ice cream that they sell in the stores here.
I made my ice cream with strawberries I bought about 2 months ago, cheaply, which I froze for later use. I used white sugar for this ice cream. However, you can do this with other frozen fruit you have- frozen mango, raspberries, blueberries, melon, peaches, nectarines, etc… And, depending on the sweetness of your fruit, you can leave out the sugar entirely. Alternatively, you can use healthier sweeteners, such as coconut sugar, sucanat, rapadura, honey, etc… If you use honey or leave out the sweetener, this will be Paleo and GAPS legal.

And of course, the best part of this all is that there is no ice cream maker required. Nor do you need to open the freezer every half hour to mix it, as is required in many homemade ice cream recipes that don’t call for an ice cream maker. It’s a bit more work at first, but once it’s in the freezer, you’re done.

Homemade Dairy Free Strawberry Ice Cream Recipe With No Ice Cream Maker- With Alternative Fruit Options, Sugar Free Options

Ingredients:
4 egg whites
750 grams frozen strawberries or other frozen fruit
1 cup sugar or other sweetener like sucanat, coconut sugar, honey, etc… (or to taste)
2/3 cup lemon juice (or to taste)

Instructions:
1. Separate your eggs. Set aside your yolks for another recipe (like this mayonnaise or lemon orange curd)

2. Beat your egg whites until you have stiff peaks.

3. Blend up your frozen fruit until you have a smooth puree. I found that I wasn’t able to do this in my blender- I needed to use my food processor, and I needed to do a little bit at a time in order for the stuff to blend. I also added my lemon juice while blending it, to help it along.

4. Add your lemon juice and sweetener to your blended fruit. If using different fruit, add less lemon juice and sweetener at first, then adjust to taste.

5. Gently fold in the pureed frozen fruit mixture into your egg whites, and try to encorporate it as evenly as possible.

6. Freeze your ice cream for a few hours. It shouldn’t take too long to freeze, since the fruit are already frozen.

7. Scoop it out, and enjoy!

Voila! Perfect homemade ice cream!
P.S. I know, if you look at that ice cream pic closely, you’ll see it isn’t 100% frozen- I was a little pressed for time to take the pic, so I didn’t wait a few hours for it to completely solidify- its still a drop runny. But still delicious!

P.P.S. I know someone is going to respond that this isn’t ice cream because there is no cream in it. But it isn’t gellato because that also has cream in it, and it isn’t sherbert because it has no dairy in it, and it isn’t sorbet because it has egg whites in it. So… What is it officially called? Who knows. But why not just call it ice cream?


Have you ever made homemade ice cream? What was in it? Does this look like a recipe you’d try?

Linking up to Natural Living Monday, Mostly Homemade Monday