This is the height of berry season and I like to use whatever berries I can get from the farmer’s market.
If you don’t have access to fresh berries or if they are too expensive you can definitely use frozen berries.
I always keep frozen berries in the freezer and use them when I can’t get to the store and I need berries.
There are dozens of recipes for homemade ice cream. I often make our ice cream dairy free and sugar free. This week though we used a blend of coconut milk and half and half.
For this recipe I adapted the basic vanilla ice cream recipe from the recipe booklet included with the ice cream machine and then I added in fresh strawberries and chopped chocolate squares.
- 2 cups chopped strawberries
- 1-2 TBLS. granulated sugar
- 1½ cups coconut milk (or use whole milk)
- 1 cup granulated sugar (OR use agave nectar & taste for sweetness)
- 2 cups half and half
- 1½ TBLS. pure vanilla extract
- ½ cup chopped chocolate
- Chop the strawberries and sprinkle with 1-2 tablespoons of sugar, taste for sweetness before adding the full amount of sugar. Set aside to macerate for about an hour.
- In a medium mixing bowl combine the milk and sugar and use a hand mixer on low speed to dissolve the sugar, it takes a couple of minutes.
- Stir in the half and half and vanilla and place the bowl in the refrigerator to keep cold until the strawberries have released some of their juices.
- Take half of the strawberries and mash them with a fork and add that and the juice to the milk mixture.
- Pour the chilled mixture into the ice cream maker according to manufacturers directions.
- About 5 or 10 minutes before the ice cream is frozen add the remaining strawberries and the chopped chocolate and let the mixture continue to churn for the remaining 10 minutes.
- It will be a soft serve consistency. If you wish you can transfer the soft serve to another container, cover and place in the freezer for a couple of hours.