As a child, I have a wonderful memory of my mother’s fresh churned ice cream. The machine would sit on our front porch working away while I stared forlornly at it, truly believing it would never be ready to eat. When the golden moment arrived I was always amazed at how much better it tasted than store bought ice cream. There is truly no comparison. So naturally I was excited when, a few weeks ago, my mother and I discovered a never been opened ice cream machine in my parents attic. I gladly accepted it as my latest appliance and Kenny smiled and asked where the hell we were going to put it. Details, details…I told him. He quickly forgot his worry after I whipped up my first batch!
Today’s recipe is one of my favorite versions of my mother’s ice cream. It is sweet, fruity, and icy delicious! It is loaded with fresh strawberries that give it a nice pink tint, perfect for Mother’s Day. This year, I am lucky enough to have two mothers to celebrate! These two women are strong, loving, kind, and are always there for me. I hope that I can be even half as good as them when it is my turn to be a mother. To have the support of such amazing women is truly a blessing, and it is one that I will never take for granted. I can talk their ears off and they will listen intently for hours, I can whine and complain about an issue and they will lift me up and ground me, they are my biggest blog fans, and I could go on and on. Most of all though, these two women have the purest souls I have ever known. To have their love in my life is such a gift, one that I know I will never be able to repay, try as I might. I just try to show them the best way I can that they mean so much to me and I wouldn’t be Jennifer Harmon without them. So this recipe goes out to them, may their days be bright and their lives as warm as their hearts! I hope everyone has mothers as amazing as mine, and I recommend you celebrate them by making this ice cream, a perfect treat for all the great moms out there!
- 1 can full fat coconut milk
- 1½ cups sweetened vanilla almond milk
- ½ cup natural sweetener (coconut sugar, cane sugar, etc. do not recommend liquid sweetener)
- 1 tbs vanilla extract
- 1 lb fresh strawberries
- Leave ice cream machine bowl in freezer overnight or at least 8 hours.
- Combine all ingredients except strawberries into a mixing bowl and whisk until combined. Refrigerate at least 2 hours. Best if you can leave overnight as well.
- Slice strawberries and place in food processor. Pulse until a thick puree with a few chunks is made. You can also mash with potato masher if you would like. I prefer a thinner strawberry mixture though as I have sensitive teeth and the big chunks hurt them.
- Pour chilled liquid mixture into ice cream machine and leave in machine until thickens significantly. Right before ice cream is desired consistency, slowly pour in strawberry mixture to swirl it in.
- Scoop into individual dishes and serve! If ice cream is thinner than desired, place bowl in freezer until it firms up a bit. My ice cream machine is old so I had to do this but most machines should firm it up just fine.